A Green Post

When KBB has chosen its 16th task, I was preparing myself and family to go to Indonesia for a holiday. I had to bake early to meet the deadline. And I had baked not only once, but five to 8 times since the recipe was received through email. I have tried chiffons made from plain flour and also gluten-free flour. It was fun in the kitchen, muddle up with recipes. In the end, I just love gluten-free version. It is safer for me.

I looked around for chiffon cake recipes and... voila! hundreds of them, either original or modified. I chose pandan chiffon cake, recipe is found and written by our senior KBB member, Estherlita. I chose this recipe because it's unique as it is not using any oil whatsoever.

Chiffon Pandan Cake

by Mbak Estherlita of d'ez Kitchen 

Sifted together:  100g plain flour, 115g caster sugar, 3/4 tsp baking powder

Whisk or mix until smooth: 6 egg yolks, 3 Tbs water + a pinch of salt, 1 Tbs pandan paste

Whisk together: 6 egg whites, 1/4 tsp cream of tartar (I used lemon juice), 56g caster sugar

Mix together egg yolks mixture with flour mixture, and then fold in egg white mixture (which is already whisked until stiff peak). Pour into a chiffon cake tin without greasing or lining. Bake for about 45 minutes to 1 hour. Turn the cake upside-down as soon as it is removed from the oven and let cool that way. When it is cool enough, loosen it up with thin spatula around the edges or it will just come out easily. Decorate or garnish as you wish.

Icing/Frosting:

Mix all the ingredients until smooth and spread on the cake:

50g shortening

50g margarine (I used unsalted butter)

150g icing sugar

3 Tbs sweetened condensed milk

I add 1 tsp vanilla extract and grated Cheddar cheese

Review:

Aku suka sifon pandan ini. Pakai resepnya mbak Litha, ga pake minyak. Resep yang unik, meskipun ga pakai minyak, sponge-nya ga seret. Enak deh buat camilan sore hari. Meksipun aku alergi tepung, nyicip seiris rasanya selangit deh hehehe...

And these are gluten-free chocolate chiffon cake and gluten-free mocha chiffon cake (which I adpat from the gluten-free chocolate chiffon cake), I had made several times during the first and second week of March. They don't last long as surprisingly, my hubby is also liking this kind of cake as well (let alone my children).

The original recipe of  this is this gluten-free chocolate chiffon cake. I just tweak a bit to make the mocha chocolate chiffon cake (and I have forgotten what I did!). Anyway, once you've found a good recipe, you can adjust it to your needs and preference, I suppose.

So, enjoy my chiffon cake and will post photos of my trip to Indonesia later (internet connection permitted).