PANDAN CHIFFON CAKE (recipe taken from Prima's website)
100 g PrimaFlour Top Flour (*)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Instructions
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.
Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.
I actually like this recipe better than the other one I have shared. When I do this recipe, I only need one bowl to beat the egg whites. As for the egg yolks I only need to use a whisk and whisk it by hand. No need to be thick and creamy texture. Try it and let me know if you like it.
54 comments:
leelee
i did this today but i tot use plainflour haha
then again it turns out fine except it ink iprob need to bake 5 mins longer.. currently baking at 45 mins
its soft fluffy yummy.. thanx yea
Jo, plain flour also can.
Thanks for sharing this recipe, will certainly give this a try instead of the old one. :)
Yippee!!!!! Another pandan cake recipe!!!!!! My all-time most favourite-test cake!!!!!!! I am so so excited and dying to get on with yr recipe!!! Tks for sharing so generously : )
Thanks Lee for the recipe. This is my dd's favourite cake, and I will definitely give it a try.
I tried out this recipe n 1st time using Prima superlite flour to make chiffon cake n it turned out soft nad fluffy. Next time i will try using fresh pandan juice instead. Thanks Leelee.
Mei
Am excited to try out the recipe. Please advise if we can us other types of oils instead of corn oil. For example, can we use Sunflower oil?
Hi Anonymous, yes you can replace it with any oil except peanut oil and olive oil. These oils have strong smell.
hi baking mum..
im the one with the rambling on vanilla cupcakes. i made this jst b4 writing this comment. and the cake was like THA best pandan chiffon i've tasted. it was sooo soft, fluffy and i think it was JST cooked coz the cake was still v.moist. thank u for sharing the recipe :)
sandra
Hi Sandra, happy that you like it. In fact, this is my favourite pandan chiffon cake recipe now. Everytime I make this, it comes out just perfect.
Hi!Leelee,
Wud like to try your pandan cake one of this day. May I know how to adjust the quantity for a 20cm chiffon pan? MH 15-5-2008
No need to adjust the quantity.
hi,
i tried the recipe today but sadly the cake was stuck to the tin and wont come off, and when i force it out, the cake lost its shape, with half of the content still sticking on to the tin. Why didnt it come off easily? Is there something i should do. I didnt grease the tin as per your recipe's instruction.
hi
i tried the recipe and it works quite well. a pity the middle portion was slightly moist. if not my cake would have been more fluffy. consider not bad for my maiden attempt at baking.
here's some pics of my sponge cake using 21cm tin
http://movingonwithmylife.wordpress.com/2008/08/22/pandan-chiffon-cake/
zy
Hi zy, saw your pandan cake. Looks good. Well done.
hi hugbear,
thanks for the encouragement. i became motivated to learn cooking and baking ever since i read your blog. =]
zy
hi hugbear,
i follow ur method, the cake is very nice n soft but there is a layer at the bottom of the cake which is like kueh texture.... do u knw where went wrong with my cake?
another qtn, the cake is nice in the oven but once remove from oven, the top become shrink n wrinkled. is it suppose to be like that?
tks & rgds
kit
Hi Kit, you have overmixed the mixture and that will cause a layer of kueh like texture at the bottom of the cake. The top shouldn't shrink too much. Even though the recipe says 50 mins of baking but if say after 40 mins or 45 mins of baking the cake is done you can remove it from the oven.
hi baking mum, i've tried this pandan chiffon recipe and my mummy loves it so much. she said the texture were perfectly formed and she loves the the pandan and coconut fragrance . thanks for sharing the recipe!! ^^
btw baking mum, you are welcome to view my blog for the chiffon outcome. ^^
Hi Siang Ying, happy to hear that you like this recipe. I visited your blog but can't seem to find your chiffon cake though.
hello bm,
i tried out this recipe using olive oil instead; it just made it seem healthier . :) thanks for sharing the recipe!
kristin
Hi Kristin, how does it taste, can't taste the olive oil in the cake right?
Hi Hugbear,
I baked my first chiffon cake using this receipe and it's yummy. My kids had it for supper just now. The cake is soft and light though not as goodlooking as yours. It slid out of the pan after being inverted for 10 mins and it sank to form a crater. I will try again soon.
Thanks,
Esther
Hello bakingmum, I tried the recipe today and the cake is moist but the top (before flipping over) is a tab dry and hard.. did I overbake it?
Another question.. I compared my pandan cake to the one of Bengawan Solo.. Mine is lack of fragrance (I use the pandan juice method) and would like to achieve the more fragrance. What shld I improve on? More eggs? Or change to pandan paste/pandan flavoring? More coconut milk?
Thanks so much!
You have to know your own oven and control the temp accordingly. Usually the baking time given in a recipe is a guide. Adding or minusing the baking time according to your own oven temp. If you find the top too dry you may have overbaked it. Adjust the baking time accordingly.
I usually use pandan paste and i find using pandan juice is not fragrant enough. If you follow this exact recipe the pandan chiffon cake will be more fragrant than BS.
hi baking mum,
Thanks for another great recipe.
I'm always trying out your recipes cos they always work out really well for me.
After trying this pandan cake recipe twice, I tweaked it slightly. I whipped the egg whites as they are first. After I get the soft peaks,I add the sugar and cream of tartar gradually and whip till firm peaks. Then I fold all the egg whites into the yolk mixture. I found this made the cake very much softer.
hi baking mum,
Recently just view yr blog, vy interesting, so many nice picture n food.
Tried out pandan cake recipe a few times, stil cannot get it right.
Hope u can help me out.
The cake is nice, soft but wet(not light or fluffy)
Tks
snake
Hope u c my comment
Hi Hugbear
My pandan smell wasn't that strong enough.I blended a few leaves and only added abt 2 tbsp water. How can I make it stronger? My cake did not rinse enough. There was a dent in the cake after i flipped it when it was cooled. The cake tasted dense and compact. Not airy and soft. What could have went wrong? :~(
If you want stronger smell, you can add some pandan paste. Your cake is dense because the eggwhite is not beaten properly and you may have overmixed the batter.
Hi, Baking mum. I'm new in baking. I have tried your buttercake, spongecake, banana cake is very nice and good my family love it. But previously doing chiffon cake but very disappointed cos everytime i beat the egg white it cant become stiff it just watery. I have it do many times, it still the same result. Can you please tell me what actually had happen?
Note : Everytime i do i use fresh egg.
Hi,
Can i use either plain flour or cake flour for this receipe?
Thanks
Yes you can use plain flour or cake flour. I would prefer cake flour as the cake texture will be softer.
Hi I try to make it today...however I make a mistake by putting all 100gr sugar into the egg yolk mixture. Thus when I beat the white egg, I didn't put any sugar. In your recipe said that beat in high speed until stiff. What does it mean? How long does usually need to beat the mixture until stiff? I beat for around 30minutes and its still watery. I am baking it now...
Dear Anonymous, if you have forgotten to divide the sugar the left it. Not much of a problem there. For me, the eggwhite beats up very fast. Just about 10-20 seconds, my eggwhite is foamy, then I add in the sugar and continue to beat until the eggwhite if stiff. How do you know if it is stiff? You can try turning the mixing bowl upside down and if the eggwhite stays in the bowl then the eggwhite is ready. When baking a chiffon cake, the eggwhite is very important.
Hi HugBear,
Your pandan chiffon looks so yummy !
May I know what is pandan paste ? Is it 'kaya' or it has any other name ? I couldn't find it in both Shop N Save & NTUC.
cheers,
Allison
Allison, it is a pandan flavoured paste. Just like organge paste, chocolate paste that you can find for baking.
Hi, HugBear. I tried your chiffon cake recipe today, however sad to said that I failed. The texture is like 'kueh', very compact - not fluffy, but is soft. Or I did not bake it long enough, about 30min. Please advise. Thank you.
It may be due to your eggwhite or you have overmixed the batter causing the air to escape and the cake to be kueh like.
Hugbear,
I tried your recipe last night. Yummy!!! But mind telling me why my cake crack? i just follow exactly....
Pat
Sometimes it could be due to the temp (too high) or due to the size of the pan. I realised that when I used a bigger chiffon pan, my cake doesn't crack. But when I use a medium size one, it cracks.
Hi Baking Mum,
I tried your recipe today and the cake turn out really well. Thanks for the really great recipe, the pandan smell so good. By the way I use self raising flour. I also bake some in the cup, my daughter loves it.
Jayne
Hi Jayne, so the ones you bake in cups turned out well too? Interesting.
Oh yes, the ones in the cups turned out very well too and I have just baked some again on Thursday.
Hi Baking Mum,
I would love to try baking my all time favourite pandan chiffon cake, just wondering if I use pandan essence instead, how much should I use for this recipe?
Thanks!
hello leelee,
tried this recipe today. i was too lazy to go out and buy pandan paste so i put a few pandan leaves
in the blender. i then boiled the blended mixture for a while as it smelled like green leaves.
i was surprised that my cake turned out so beautiful and the texture was so perfect and soft.
this recipe is idiot proof but the next time i will use freshly squeezed coconut milk and pandan paste. what brand of pandan paste has good flavour?
thank you also for your expanation on whisking the egg whites. i followed your directions and am now so pleased with the chiffon cake.
p.t.
Hi Baking Mum,
I am using a conventional oven to bake this chiffon cake but the temperature control is either 160 degrees or 180 degrees, I can't select 170, is it better to bake at 160 or 180 degrees? Will it make lots of difference?
Also when whisking egg whites + cream of tartar + sugar till stiff speaks, can I use high speed or just at low speed?
Thanks :)
Bake at 180C but you may have to shorten the baking time.
Bake eggwhite at high speed.
Hi Kristie, use between 1/2 to 1 tsp of pandan essence is enough.
PT, I like to use this brand called Koepoe-Koepoe Aroma Pasta Pandan. I find this very good so far.
Hi Kristie, use between 1/2 to 1 tsp of pandan essence is enough.
PT, I like to use this brand called Koepoe-Koepoe Aroma Pasta Pandan. I find this very good so far.
Thanks Baking Mum for all ur advice, very much appreciated :)
Hello,thank for sharing the recipe. :) I was so excited to try this recipe out cos i know my mom loved cakes like these rather then the birthday cake kind. And I tot pandan cake to be quite difficult to do, but when i finally attempted it just now i tot it was quite easy. My pandan cake is already baking in the oven now, rising nicely with a golden top. Just waiting to see how it taste. Hope it turns out well.
Also I found this small bottle of pandan paste at Phoon Huat yesterday, decided to give it a try before I try purchasing the koepoe koepoe pandan paste u suggested. While it's baking the pandan smell is really quite fragrant already to me. So i guess its ok!
My pandan cake came out of the oven, it rose nicely just to the brim. And when i took it out of the oven just before i turn it over to cool, it started caving in. I'm not sure what would have led to that. What did i do wrong here?
Hi Koren, was your oven too hot?
take ~12 pandan leaves, cut into pieces and put together with the santan juice into the blender, blend well, squeeze out the pandan santan juice.
the ready made pandan chiffon is in very good smell, i have stored that into a tupperware and the smell did not go off until the 3rd day.
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