My daughter loves Pandan Chiffon Cakes, but since the Chinese New Year was coming to a close, I was inspired to find a way to get rid of some of my Mandarin Oranges. I found this recipe on My Kitchen Snippets, and it turned out beautifully!. As usual, I halved the ingredients and made a smaller version of the actual recipe. Below are the ingredients for the full sized 10" pan.
1 3/4cup Self Rising Flour
1/8 tsp of salt
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange juice
zest of 1 orange
1/4 cup of vegetable oil
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
- Pre-heat oven to 160°C. Sieve all the (A) ingredients in a mixing bowl until well combined.
- Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
- Under ingredient (C), beat the egg whites till they are fluffy. Add in the sugar and cream of tartar high speed until stiff peaks are formed. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
- Pour batter into ungreased 10" tube pan (about 3/4 full) and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
- Invert cake and let it cool complete in the pan. When it is cooled, loosen the edge of the pan and remove cake.
Like I said, I halved the ingredients so for my smaller version, so I used a 5" tube pan and baked for only 40mins. The end result is a slightly moist cake. If you like it more dry, bake longer. I think my cake pan was too full, so I ended up with a mushroom-like chiffon cake. Nothing wrong, just that it makes it more difficult to remove from the pan.
There was even leftover cake batter, so I poured the rest into muffin cases and baked for only 20 mins.
Turns out quite nice actually! Little chiffon cakes, no need to cut, great for tea breaks, perfect for little hands. :)