With some leftover homemade pandan extract, baked a pandan chiffon cake without coconut milk (didn't keep any stock in my pantry). Tried to make a few slits for the cake to see if it rise evenly. Mixed feeling ... somehow, I preferred no crack or slits for the top.
Glad that I could use my hand to unmould the cake from pan (with more confidence now). Hee ... hee... but lack of patience and resulted deep uneven patches. Haiz !
Below my slightly modified version.
17cm chiffon pan
For egg yolk batter :
4 egg yolks
20 grams caster sugar
30 grams canola oil
45 grams fresh milk
75 grams cake flour, sifted
1.5 teaspoon homemade concentrated pandan extract
For meringue :
4 egg whites
50 grams caster sugar
1/2 teaspoon lemon juice
1) Separate the eggs into yolks and whites. (the size of my egg is 65g each with shell)
2) Position the rack in the lowest level and preheat oven to 170°C. (Note: The temperature of the oven may vary, do adjust accordingly and observe especially in the last 10 - 15 minutes of baking.)
3) In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.
4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes). Add canola oil, fresh milk and pandan extract and whisk until the mixture is combined.
5) Sift in cake flour and whisk again until mixture is well combined.
6) Gently but quickly fold 1/3 of the meringue into the yolk mixture with a spatula. Fold the remaining meringue in 2 batches into the mixture until it looks evenly mixed (no streaks of meringue).
7) Pour the batter into the un-greased chiffon pan.
Smooth the top evenly with spatula. Lightly tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.
8) Bake in a preheated 170ºC for about 35 - 40 minutes. **About 8 minutes into the baking time, take the cake out and make four evenly 1cm deep cuts over the surface of the cake. You need to be fast. This is to ensure that the cake will rise nice and evenly.
Cover with a piece of loose foil over the pan if top of the cake is browning too quickly. Bake until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.
10) Immediately invert the pan to cool before unmoulding the cake from pan. To unmould cake by hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.
Enjoy this fluffy soft sweet pandan fragrance chiffon cake ^-^