Monday, April 23, 2007

Pandan Chiffon Cake

Baked this for hubby as he had requested for some to bring to office to share with his colleagues. The texture was so soft and it was very fragrant too as I had used some coconut cream in it.

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Ingredients:
75 gm plain flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100 castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste **

Methods:
1. Cream egg yolks, 70 gm of sugar until it is creamy and thick.
2. Add in sifted flour and baking powder, vanilla essence, coconut cream/milk, corn oil, pandan paste into the egg yolk mixture. Use machine to mix it well.
3. In a clean dry bowl, beat eggwhite, remainder 30 gm of sugar, cream of tartar and a pinch of salt until stiff.
4. Mix the eggwhite into the flour mixture and mix it thoroughly using a spatula. Pour into the chiffon pan and bake in a preheated oven at 175C for 45 mins. (My oven doesn't have 175C so I baked it at 170C.)
5. When cake is baked, invert it immediately to cool down for about 10 mins. After 10 mins, use a sharp knife to loosen the side and then the bottom to release the cake. Leave it on a wire rack to cool down further.

42 comments:

Anonymous said...

Hi Hugbear,

As i read through yr recipe, may i noe where do i put in the other 30gm of sugar?

Is it to the eggwhite?

May i noe how big is the chiffon pan?


Hope to hear from u,
Madeline

Little Corner of Mine said...

Looks so good, so soft and yummy! Would love to try this recipe when I'm not too "pun tua". Haha...

Hugbear said...

Madeline, thanks for pointing out to me. Sometimes I type out my recipe directly onto my blog and my mind sometimes work on overdrive as compared to my fingers.

Ching, please try when you are not feeling pun tua ok.

Anonymous said...

Thanks for the cake and recipe, Lee. The cake was indeed fragrant and very very soft.....

Anonymous said...

Hi Lee Lee, What is pandan paste? Can we use pandan essence instead?

Anonymous said...

OMG! ALL the food look sooooo good! ur hubby and u mus eat SOOO much wan ah? HAHA! hey! got u 2 books fm Beijing, not sure if u wld like them.. ah leng

Anonymous said...

Hi Hugbear,

Your cake looks yummy. May I know what is pandan paste? Can I get it from Phoon Huat? Thanks.

Hugbear said...

Panda paste is a paste with pandan flavour and the green colouring. If you need to use pandan essence, I would suggest you use not more than 1/2 tsp (maybe the most you use will be 1/4 tsp) or else it will be overpowering on the smell. In fact if you cannot get pandan paste, I would rather you omit it and just add a few drops of green colouring together with the coconut milk/cream.

PH sells pandan paste but personally, I do not like it. I prefer the other brand of pandan paste whereby the bottle is white in colour and rounded. You can get it from Sun Lik.

Anonymous said...

hi, Lee Lee,
I hd tried baking Panadan cake. But why the cake that I baked shrinked badly? (I had inverted the tin once I took it out from the oven).

Appreciate if you could advise.

Cake lover

Hugbear said...

Hi cake lover, how long did you bake the cake? I have similar experience of a wrinkled cake when I underbake my cake. Since then, I followed the timing of at least 40 mins before I remove the cake from the oven.

Dls said...

hello hugbear,

is it possible to use those square mould for chiffon cake? or we must really go and get the chiffon cake mould to do it?


Thank alots!

Anonymous said...

Hi, Lee Lee,
Thanks very much for your baking tips. I am sucessful this time as I heed your advise by extending the baking time. The cake turns out to be very fluffy and smooth,
Write to you immediately as I can't wait to share the joy. You are really great!

Cake Lover

Hugbear said...

Hi Cake Lover, glad the tip I gave helped. This cake is so soft and light that you can eat many pieces at one go right? Kekeke

Anonymous said...

Please advise wht size of chiffon tin do we use?

Becky

Anonymous said...

Hi Hug bear,

may i ask what kind of flour do you use? self raising flour?

i am an amateur baker-wannabe, and i used plain flour during my first attempt, and it turned out to be rather disastrous. =(

please advise!

thanks!

Regards,
Jes

Anonymous said...

my first attempt turned out to be like those sticky 'kuey' instead of a light and soft chiffon cake.

What could be the reason? Could it be because i used a machine to mix the eggyolk and eggwhite mixture together?

When you say mix thoroughly using spatula, do you mean just stirring it with a small spoon?

And how do we define whether the eggwhite mixture is 'stiff' enough?
sorry for bombarding you with questions but i really wanna bake a nice chiffon cake! =(

Jes

Hugbear said...

Hi Bekcy, I used a 20 cm chiffon tube pan.

Hi Jes, it is not advisable to use machine to mix egg yolk and egg white mixtures together. It is better to be by hand. A small spoon will be difficult to mix them well. Use something that you will normally use when mixing batter by hand other than a whisk.

Eggwhite is stiff when you overturn it and it stays. No worries about the questions. I hope you can be successful in your next attempt.

Anonymous said...

Hi,
I have tried baking this pandan cake last week.
It comes out to be not bad. But i still have some problems.
1) there is no 'brown' colour skin on the pandan cake ( i hope u know what I mean by brown color skin).
2) when i invert the cake straight from the oven, the cake dropped out on its own, i do not need to slice around to loosen it at all. is there any wrong here?

Please advise.thank you ~
Regards, Susan

Anonymous said...

Hi,
How to separate the egg whites and yolks beautifully ?

Please advise.
thank you ~
Regards,
Susan

Hugbear said...

Hi Susan,

I am not too sure why there is no brown color skin. Maybe due to the skin got stuck to the pan or the temp of the oven. You realised that mine also no skin bcos after I loosen it with a knife the skin got stuck to the pan. You did not oil your mould right?

For me I do not like to separate eggs by using the egg separator. I prefer to use my hands. I crack open the egg and pour it into my hand. I let the eggwhite slip through my fingers into a bowl and hold the egg yolk in another bowl.

Anonymous said...

Hi,
Thanks for the reply.
In your 2nd and 3rd pictures, it showed some brown skin. I didn't oil my mould at all.
I will try again the next time but with increased in the temp.

Will let you know again.
Thanks,
Susan

Anonymous said...

Hi hugbear, I would definitely like to try your recipe! May I ask what is the difference between using plain flour and cake flour? I have seen other of your blog pals' recipes and most uses cak flour. Will the texture and consistency be the same? And if I use cake flour, will the amount still 75gm?

Sorry for one more question, If i dont have the kind of tube pan, can i just use a normal pan fdor baking a full cake? It doesnt make any difference, does it?

Thanks for answering all my questions!

Yummy bear

Hugbear said...

Sorry I missed your questions. The difference in normal plain flour and cake flour is that the cake flour will give you a softer and finer texture for the cake. No matter what kind of flour you use, the amount will still be the same.

For chiffon cake, I am afraid you will have to use a tube pan.

Anonymous said...

Hi Baking Mum

Can use 21cm chiffon cake?

Sandy

Hugbear said...

Hi Sandy, of course you can.

poh fong said...

really beautiful cake, i wonder what is cream tartar, where can i get it?
tq

Hugbear said...

Hi Poh Fong, cream of tartar is used with eggwhite to in getting the eggwhite to easily be beaten to a stiff stage especially for chiffon cake. You should be able to get it from any baking stores or supermarket.

Annie said...

Hi Leelee,
Haven't talked to you in a long time. Just wanted to say that I tried your recipe and it's really yummy. I had a hard time stopping from eating more. I plan to post about it on my blog soon (I'm planning to bake it again and double the recipe). Do you think doubling it will be problematic? I have a rather big chiffon pan so want it to be bigger and taller.

Hugbear said...

Hi Annie, long time no talk. Yes of course you can double the recipe, should not have a problem as long as your machine is big enough to beat the eggwhite up nicely. Annie, why don't you give my second recipe, Pandan Cake II a try. I find that recipe is even better than this one.

Anonymous said...

Hi Hugbear

Why must chiffon pan be used?

Anonymous said...

Hi Baking Mum.
Can I make this into cupcakes? I have a cupcake tray and I have both foil and paper cupcake cups.

Anonymous said...

Hello there - I want to make this cake for my firend but can you tell me if I can use pandan essence instead of paste and will it be the same ammount?

Hugbear said...

Yes you can use pandan essence, but make sure you use only very little. Maybe like 1/2 tsp of essence and 1/2 tsp of green colouring is enough. Too much pandan essence will make your cake very artifical smelling.

wingsofdream ★ said...

i tried this today twice. first time, i added too little baking powder, so the cake dint rise too much. the second time, i tried it again but with the correct amount of baking powder, but it still ended up the same~ i dont understand why....

Hugbear said...

Hi wingsofdream, the eggwhite part must be correct. If not the whole cake will not rise properly. Why don't you try the Pandan Chiffon Cake II. That recipe is in fact better than this one in my own opinion. Remember to beat eggwhite well before adding to the eggyolk mixture. Eggwhite if beaten well will determine the outcome of the whole cake.

wingsofdream ★ said...

i've tried it before, but i dont really understand how its done so i gave up. i beat the eggwhites until stiff as you indicated. stiff means when you turn it over it would still stay right?

Hugbear said...

Yes, if overturn bowl and eggwhite doesn't fall out it is correct. However, when mixing in the yolk into white mixture, mix carefully so that you do not deflat too much the volume in the white.

wingsofdream ★ said...

oh, i have to mix the yolk into the white mixture? i did it the other way round, is this why it happened?

Hugbear said...

Mix the eggwhite into the yolk mixture. But actually it doesn't really matters whichever way you mix.

Jen said...

Hi Baking Mum, thank you for sharing your lovely recipes! I tried this & it turned out great. My little girl loved it too! =)

http://jennlip.blogspot.com/2009/07/pandan-chiffon-cake.html

Hugbear said...

You are most welcome Jen.

Anonymous said...

Hi Baking Mum.
Can I make this into cupcakes instead ? Using foil cupcake cups. cause i dont have the span tube.

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