Pandan Egg Whites Chiffon Cakes
I always have a huge stock of egg whites left over after finishing my cake order of Lapis Legit to my customer during Lebaran Idul Fitri, Christmas, New Year, and Chinese New year. Sometimes I just won’t bother of storing them in the fridge and they just went straight to my kitchen sink. This time I rescue some so I could try few new recipes of cakes and savories varietes.
A lot of things you could do with egg whites. You could make pavlova, cakes, as a coating to your meat before crumbing them, steam them or put them in a heatproof plastic and boil them and they look and taste like a fake silken tofu. You could even put them on your face as a mask, which some people said that it could tighten your skin.
I got this recipe from my short baking course’s teacher in Indonesia. However I altered the recipe to suit my pantry baking stocks and thank God I succeed. Usually cake with egg whites ingredient or chiffon cake could be pretty tricky, but I guess that was my lucky day.
Few tips before you try this recipe:
- Make sure the container you use to whip the egg whites is absolutely fat and oil free.
- Egg whites should be in room temperature.
Here is some photos I took before we ate them
New Update:
I tried this recipe again because I have a huge stock of egg whites. I baked it with different ingredients from the first one. This time I used icing mixture instead of caster sugar, turned out the cake is so much sweeter, so I recommend to decrease the amount of sugar into 125-150 gr. Another thing was that I used emulsifier and the cake is fluffy, spongy and soft, in comparison to the previous one.
Ingredients
- 350 ml egg whites
- 200 gr caster sugar (I recommend to use 125 – 150 gr)
- 20 gr emulsifier (I didn’t use this)
- 1/4 tsp vanila essence ( I use 1 tsp instead)
- 200 gr plain flour (I use 180 gr plain flour, 20 gr self raising flour, and 30 gr of corn flour)
- 20 gr cake flour (I didn’t use this)
- 30 gr milk powder
- 1/2 tsp baking powder (I didn’t use this)
- 150 gr butter, melted and let it cool (I use margarine, Blue Band brand)
- 1 tsp of pandan pasta for aroma and colour
- 1 tbsp condensed milk
- 50 ml of coconut cream, boiled and let it cool (I didn’t use this)
- 50 gr grated cheddar cheese
- 2 tbsp rhum
Instructions
- Whip egg whites on medium high mixer for about 10 minutes or until it reach soft peak. Then add sugar and emulsifier and whip again until it stiff.
- Add shifted flour, milk powder, and baking powder to the mixture and mix again for about 2-3 minutes.
- Add condensed milk, pandan pasta, coconut cream, melted butter and rhum, and mix again for another 1-2 minutes.
- Grease your baking pan with butter or margarine. Pour the mixture to the baking pan and sprinkle the cheese on top.
- Bake it in the oven 180 C for about 20 minutes or until the skewer inserted comes out clean.
Preparation time (duration): 30
Culinary tradition: Indonesian
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
