Pandan Chiffon Cake 2

Tried another Pandan Chiffon Recipe on Wednesday & Thursday.
This time round, it's perfect!
The texture is perfect, the taste perfect,
even on the 2nd day, its still taste perfect!

The first i tried, i'm using recipe from here.
The chiffon then was slightly underbake, i think,
cos it had a denser bottom half and a airy light top half.
The recipe i tried this time, was from a recipe that
i bought titled "Chiffon Cake is Done" by Kevin Chai.
The entire book have nothing else but purely chiffon recipe.

Most of the recipe calls for equal number of egg yolk-white ratio,
which i like cos i dun have to waste any.
The ingredient called for are simple & always avail in my stockie.

This time, i didn use pandan essence.
Instead i use freshly blended pandan leaves for the smell & taste.
I use 1 screwpine leaf, washed, then put in blender with 2tbsp of water,
blend away like mad, till the mixture is fine enough.
Go through the liquid with a cloth sieve.
I also reduce the amount of sugar, cos mummy comment that its a tad sweet to her liking.
I adjusted the recipe to bake with my 16cm tube cake tin.
The petite size which gives me 6 generous slices is perfect for my family.
We could finish the cake in just one morning!

I did one trial cake on Wednesday night.
The cake was gobbled up by me, mum, chun & my maid 10min just out of oven.
Nothing was left, except the crumbs!! lol..
No picture was being taken, cos there's simply no time for it..
Out of oven, slice (even when its still hot), & EATEN...
everyone was particulary hungry, esp mum,
cos she hasn't had her dinner...
My maid still ask me "why never take photo ar?"
So i told her, "this one just try only"... hahaha..

The next day, after chun went out for his appointment.
I start to make another chiffon.
Its really easy to prepare the batter & bake all under an hour.
This is definately gng into my staple recipe corner.
Gng to bake one to bring to my grandma house this sunday!

Tried baking 發糕 too!
Will post my adventure with Mr Fatt later...

the top looks ugly cos i didnt use a sharp knife to seperate it!! I just shake it to release..
If u want a nice looking top, always seperate with a sharp knife in one smooth action, pressing firmly against the cake mould

Cottony soft texture of the Pandan Chiffon, even on the 2nd day