Still trying hard to catch up on my backlog posts while trying to fulfill some cake orders for this week, amidst the terribly busy period in school (><) Really drained physically and mentally but must keep myself going. Now blogging this Pink Bandung Chiffon perked me up, as I remembered how lovely this chiffon was (^^)
I am known for trying and baking different flavours of chiffon and for this Bandung chiffon, it was actually Denise’s girl who has inspired me. One day, I saw her drinking Bandung and was quite intrigued as I thought Bandung is a drink belonging to our generation (^-^) I love Bandung too and when I saw the shop near my place selling Bandung powder sachets, immediately I grabbed a pack. Then came the idea of baking a Bandung Chiffon!
For those who do not have the Bandung drink powder, I am very sure you can use the traditional way of making your own Bandung drinks. We learnt that during our Home Economics lesson back then, didn’t we? (^-^)
5 eggs (room temperature)
110g cake flour
50g caster sugar
1/4 tsp baking powder
1 packet of Bandung powder, dissolved in 100ml of hot water and let cool.
1/4 cup oil (60ml)
a few drops of red colouring (optional)
1. Beat the egg yolks till creamy and fluffy.
2. Sift cake flour and baking powder together in a separate bowl.
3. Stir in 1/3 of the cooled Bandung drink and mix well. Fold in 1/3 of the sifted flour. Repeat till the Bandung drink and the flour are finished.
4. Add in one or two drops of colouring (optional) and salad oil, and gently mix well.
5. In a separate clean mixer, beat egg whites until foamy. Add in the sugar gradually, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.
6. Take 1/3 of the egg white and add to the yolk batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Pour the batter into chiffon cake mould. Gently knock the tin on the counter a few times to release air bubbles trapped inside.
8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.
In the recipe here, I have omitted the sugar when beating the egg yolks as I found the cake a bit sweet. I have added 50g of sugar actually. Since the Bandung powder itself was sweet, I think I should totally omit the sugar in the yolk batter. However for those with sweet tooth, you can beat the yolks with 50g of sugar (or less) as what I would always do for my other chiffon recipes.
Since the inspiration came from Denise’s girl, I have to let them try the cake! Denise later sent me a message, saying that they all loved it (^-^)