Corn oil: 35g
Milk: 40g
Eggs: 3 large
Sugar: 50g
Cake flour: 50g
Pandan Powder
6 g The above is the recipe for a six-inch Pandan Chiffon Cake. Bake in a conventional oven at 160°C top heat and 150°C bottom heat for 30 minutes. Bake in a convection oven at 150°C for 40 minutes. Mango Sago Coconut Panna Cotta Quantity for one six-inch layer Homemade Mango Puree 180 g Coconut Milk 90 gGelatin Sheets: 9 g
Fresh Mango Cubes: as needed
Red Pomelo Pulp: as needed
Sago: as needed
Mango Pomelo Sago Cream: for a 6-inch portion
Animal Whipping Cream: 400g
Mango Jam: 60g Red Pomelo Pulp: as needed First, blend 180g of fresh mango flesh into puree, then add 90g of coconut milk and stir until well combined. Heat over a water bath and add pre-soaked gelatin sheets. Heat until warm enough to dissolve the gelatin sheets. Soak the gelatin sheets in cold water until softened before use. Be sure to use cold water. Finally, add some fresh mango flesh, red pomelo pulp, and sago. The red pomelo pulp used here is ready-made purchased online.Pour the final mixture into a 6-inch single-layer silicone mold and refrigerate. It will be ready after approximately two to three hours or more.
Next, prepare the pandan chiffon cake base. Separate the egg whites from the egg yolks. First, mix the oil and pandan powder together until well combined. Then pour in the milk and stir until smooth. Add the cake flour and mix gently without vigorous stirring; simply mix until no dry flour remains. Then add the three separated egg yolks. Stir in a zigzag motion and do not overmix. Whip the egg whites. Eggs should be fresh; in summer, you may freeze the egg whites for about 15 minutes before whipping. Add sugar and an appropriate amount of lemon juice. Start whipping at high speed, then switch to medium speed, and finally finish at low speed. Whip until the meringue is fine, smooth, and glossy, and forms soft peaks with a slight curl when lifted. Do not whip it too soft. If you are unsure, whip a little longer. The meringue is critical. Once the meringue is ready, fold it into the yolk batter and mix until just combined. Do not mix for too long, as overmixing can cause deflation even if the meringue is very stable. Pour the batter into a 6-inch mold and bake. Remember to preheat the oven in advance. Oven temperatures vary, so the baking temperature and time above are for reference only; adjust according to your own oven. After baking, invert the cake base to cool. Prepare the mango pomelo cream: whip 400g of cream to about 60-70% stiffness, then add 60g of mango puree and some red pomelo pulp.No additional sugar is required, as the mango jam is store-bought and already sweet. In my opinion, making it at home is too troublesome and does not deliver as rich a flavor as the purchased version. I always buy it. It can be either homemade or store-bought.
After the cream is whipped, begin assembling the cake. Unmold the cooled cake base and slice it into three layers with a cake knife. Place the bottom cake layer first, then spread a layer of cream and add a layer of fresh fruit on top. Then cover with the second cake layer. Add a layer of cream and a layer of milk pudding. Finally, cover with the last cake layer. First apply a thin layer of cream on the top and around the sides, then refrigerate or freeze for 15 to 30 minutes to set the shape, which will make subsequent operations easier. Then apply the final cream coating as usual and create a design of your preference. Freeze for about 15 to 20 minutes, or refrigerate for more than half an hour, to set the shape. The cake is very appetizing and delicious. If you feel that a six-inch cake is too much to finish at home, you can make it into mango pomelo sago dessert boxes.
