Valrhona Chocolate Pandan marble chiffon cake

 

 

Ingredients ( 21cm tin) Group A

4 egg yolks
50g caster sugar
60g of corn oil
100g of coconut cream
130g cake flour
1 tsp baking powder
1/4 tsp salt
2 tsp concentrated pandan juice
2 tsp pandan paste
1 tsp vanilla essence

Group B

6 egg whites
60g caster sugar
1/2 tsp cream of tartar

Group C

1 tbsp of Valrhona chocolate powder

Method
 1) cream egg yolks with sugar until pale and creamy. It should have more than double its volume
 2) add corn oil, coconut cream, pandan juice  pandan paste, pandan paste and vanilla essence.
3) add remaining dry ingredients i..e cake flour and baking powder until well incorporated
4) prepare meringue by whisking egg whites at high speed until it turns foamy
5)  add cream of tartar followed by caster sugar in at least 3 additions into egg whites while still beating
6) whisk until stiff peaks are JUST obtained.
7) take a bit of the meringue and fold into egg yolk-flour batter. Do this quickly until a thinner mixture is obtained. This bit of egg white is “sacrificed” for a more homogenised mixture which allows the subsequent meringue additions to be folded in more smoothly
8) Repeated the process with remaining meringue in 2 successions, but this time, folding more slowly and carefully so as not to deflate it too much and destroy the meringue structure
9) Fold until no more egg white bits can be seen. Do not overfold as more folding means more deflating
10) Divide the batter into half . Mix in the Valrhona powder into one of the batter gently.
11) Pour the pandan and chocolate batters alternating  into tube pan till both batters are used up.
12) While grasping  tightly to the sides, rap the tube pan against a hard surface to remove any air bubbles.
13) Bake in a preheated oven at 170C for about 45 min.
14) Take the pan out once the baking is done and immediately invert the pan to cool.

Notes :
I use a 17cm tin for baking this recipe to get a tall chiffon and my eggs sizes is about 55g only.

Original source from:http://travelling-foodies.com/2011/08/11/pandan-chiffon/