Fail proof Pandan Chiffon 班兰戚风蛋糕 （不失败版）

This is a all time favourite flavour，Pandan flavour. Knowing that Fion is baking Pandan Chiffon for today bake and post together, i baked this fail proof chiffon. I found this recipe in a cookbook and the original recipe is a chocolate chiffon. I like this recipe a lot and it bakes up really wonderful chiffon so i tweet it a little and bake it into a Pandan chiffon.
每人都爱的班兰口味。这是个不失败的班兰戚风。 液体不多，蛋黄糊也不太粘。把蛋白霜拌入时很顺利也不容易消泡。原食谱是做巧克力戚风，就把食谱做了一点调整做了个班兰口味。

I found that a naked cake look a bit boring。。。lol   Why not give it a little make over, with cream and some fresh kiwi and strawberry and a blueberry.  Not only it look pretty, i can also share this to Little Thumbs Up, June event, our theme is CREAM :D

想着想着，没装饰的戚风很单调。就来个装饰，加上鲜奶油和新鲜奇异果，草莓和一粒蓝莓。。:D

Fion, 这个就是特地，为你准备的 ：D

Due to my small heart shape chiffon tube pan, i have extra batter into a small square cupcake case.

Fail Proof Pandan Chiffon 班兰戚风蛋糕 （不失败版）

Recipe adapted from Home Baking by Parandal (a chinese cookbook) '星期天的烘焙时光‘ 郑蓉仙 者

makes 1 14cm heart shape tube baking pan and 1 square cupcake

Ingredients:

egg yolk batter:

35g egg yolk

25g castor sugar

35g canola oil

35g water (i change this to home made pandan paste)

25g plain flour

15g cocoa powder (i change to flour)

15g dark cooking chocolate (i omitted)

egg white meringue:

100g egg white

15g castor sugar

a pinch of salt (i added)

Decoration:

80g uht whipping cream

10g castor sugar

some strawberry

some kiwi 

some blueberry 

To Do:

1) Preheated oven at 170C

2) Mix egg yolk batter ingredients with a whisk till just evenly mix. Set aside.

3) In a mixing bowl whisk egg white until frothy. Add a pinch of salt continue whisk till egg whites form thick foam. Gradually add in castor sugar, continue whisking till egg white reach firm peak stage.

4) Add egg whites (meringue) into egg yolk mixture in 3 batches. Use a whisk to mix in the first batch and second batch. Then change to a spatula to fold in the last batche. Scrape down and fold till it is just evenly mixed.

5) Pour batter into tube baking pan, filled up about 80% and pour the balance into a square cupcake case. Bake in a preheated oven at 170C for 35 minutes.

6) Inverted the chiffon immediately after baked. Remove from the pan after it is cool.

7) In a mixing bowl pour in whipping cream and sugar. Whisk until it is firm peak form. Put it into a pipping bag and pipped the whipped cream onto the surface of the chiffon. Garnish with slice strawberry and kiwi.

Do you find it look like Hokkaido chiffon cupcake?

I also pipped whipped cream into the cupcake and add a heart shaped kiwi on top.

Enjoy~

This post is linking to Best Recipes For Everyone June 2015

BRFE #10 ' Secret of Chiffon and Cake Rolls" event, organised by and co-host by

Fion from Xuanhom's mum Kitchen Diary 

and also linked to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
 Diana from Domestic Goddess of Wannabe
with her May 2015 theme - Cream

Please link your post - here

Little Thumbs Up event starts on first Tuesday of the month until the last day of the month.   
All are welcome to join us.

To join simply cook or bake any recipe with the theme of the month, which is Cream for  2015 June. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Domestic Goddess of Wannabe For more details please see this

What is coming up at next? We will be having Cheryl from Baking Tai Tai to host with us with her theme TEA.

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