Friday, November 16, 2007

Pandan Chiffon Cake II

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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.

125 comments:

karlsfoodie said...

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

Hugbear said...

Jo, plain flour also can.

Little Corner of Mine said...

Thanks for sharing this recipe, will certainly give this a try instead of the old one. :)

vb said...

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 : )

jthorge said...

Thanks Lee for the recipe. This is my dd's favourite cake, and I will definitely give it a try.

Anonymous said...

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

Anonymous said...

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?

Hugbear said...

Hi Anonymous, yes you can replace it with any oil except peanut oil and olive oil. These oils have strong smell.

Anonymous said...

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

Hugbear said...

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.

MyHomeKitchen said...

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

Hugbear said...

No need to adjust the quantity.

berriejam said...

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.

zy said...

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

Hugbear said...

Hi zy, saw your pandan cake. Looks good. Well done.

zy said...

hi hugbear,

thanks for the encouragement. i became motivated to learn cooking and baking ever since i read your blog. =]

zy

Anonymous said...

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

Hugbear said...

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.

Siang Ying and Eu Jin said...

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. ^^

Hugbear said...

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.

Anonymous said...

hello bm,

i tried out this recipe using olive oil instead; it just made it seem healthier . :) thanks for sharing the recipe!

kristin

Hugbear said...

Hi Kristin, how does it taste, can't taste the olive oil in the cake right?

Anonymous said...

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

Anonymous said...

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!

Hugbear said...

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.

surepaul said...

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.

Anonymous said...

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

Jasmine said...

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? :~(

Hugbear said...

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.

Anonymous said...

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.

Anonymous said...

Hi,

Can i use either plain flour or cake flour for this receipe?

Thanks

Hugbear said...

Yes you can use plain flour or cake flour. I would prefer cake flour as the cake texture will be softer.

Anonymous said...

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...

Hugbear said...

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.

Anonymous said...

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

Hugbear said...

Allison, it is a pandan flavoured paste. Just like organge paste, chocolate paste that you can find for baking.

momkidspace said...

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.

Hugbear said...

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.

Anonymous said...

Hugbear,

I tried your recipe last night. Yummy!!! But mind telling me why my cake crack? i just follow exactly....

Pat

Hugbear said...

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.

Jayne Loo said...

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

Hugbear said...

Hi Jayne, so the ones you bake in cups turned out well too? Interesting.

Jayne said...

Oh yes, the ones in the cups turned out very well too and I have just baked some again on Thursday.

Kristie said...

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!

Anonymous said...

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.

Kristie said...

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 :)

Hugbear said...

Bake at 180C but you may have to shorten the baking time.

Bake eggwhite at high speed.

Hugbear said...

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.

Hugbear said...

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.

Anonymous said...

Leelee,

I baked this cake again yesterday with freshly squeezed coconut milk and pandan paste.
The taste is better than my first try but I would prefer a stronger pandan flavour.
Can you please kindly tell me where to buy the koepoe-koepoe pandan paste as I have searched in several supermarkets with no success.
A stronger pandan flavour with fresh coconut milk will make a most delectable pandan chiffon.
Thank you for sharing such a good recipe.
p.t.

Anonymous said...

thx for the receipe,I'm looking forward to trying it.

Kristie said...

Thanks Baking Mum for all ur advice, very much appreciated :)

Kristie said...

Hi BM,

Are you using an electric oven? If yes, do u just use the top heating element, or do u use both top and bottom elements when u bake this cake or all cakes?

Thanks.

Koren is Vonnie said...

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!

Koren is Vonnie said...

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?

Hugbear said...

Hi Koren, was your oven too hot?

Koren is Vonnie said...

hmmm... i put it to 180deg for 40mins. Didnt dare do any longer.

My oven is the small kind and cannot do 170 deg. I can only go 160deg. Pls advice.

Also, after it cooled, i noticed the top part was a little more moist then the bottom. Nonetheless, it was very soft and taste was just right. Just that the sides and bottom are too brown.
Thanks Hugbear!! :)

Appreciate the help...

Anonymous said...

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.

Hugbear said...

Hi PT, you can find the pandan paste at Sun Lik (opp Raffles Hotel).

Hugbear said...

Hi Koren, I think maybe your oven plays a part in the baking process as you said your oven is the small type. If you underbake the chiffon, sometimes, it causes the top to be a bit moist.

Hugbear said...

Hi Kristie, I am using a conventional cum microwave oven and I don't have a choice of top and bottom heat.

Koren is Vonnie said...

Thanks for your reply hugbear. =) Mine is the 2 in 1 microwave and oven kind. So i was wondering should I still put it to 180deg if the chiffon caving in after it comes out is due to too hot? but somehow 40mins at 180 deg top part still turns out too moist and unbaked. I'd like to try it out again one time. So shall I try for 180deg and go for 50mins? And just to let u know that my mom love the texture and taste of the cake. :) thks for the recipe!

Anonymous said...

Dear Lee Lee,

I just started to learn baking several weeks ago by looking at blogs. Your blog is fantastic and I got my chiffon cake success and my son love it. One question, my chiffon mould is a bit BIG - 23 cm..so the cake is a bit "short", I want it higher. If I want to add flour to 150gm, how much of other ingredience should I add?

This weekend I want to try ur banana cake recipe.

-Kim Lee

Hugbear said...

Hi Kim, to make it easier, just make 1.5 recipe so you just need to add 1/2 more of everything.

Regine said...

Hi Baking Mum.

May I know what's the use of tartar? Will it affect the chiffon cake if I omit it?

Thanks.

Hugbear said...

Hi Regine, it will not affect if you omit as the cream of tartar is to help in beating up the eggwhite to stiff stage. By adding a little salt it will help too so if you want to omit the tartar it is perfectly fine.

Anonymous said...

Hi Lee Lee,

What differences between cake flour, top flour and Hong Kong flour?

Thanks a lot,

Mui Sim

Pooh25 said...

Hi Hugbear

I tried your recipe two days ago, used baking king pandan paste, the taste turn out to be abit artifical. Should i use the pandan leaf juice better? I think i mix the egg white into the coconut mixture too long, the texture not soft and fluffy. Will try again tonight.

Hugbear said...

Mui Sim, they are all low gluten flour suitable for making cake.

Hugbear said...

Pooh25, I never really like other brand's pandan paste except the one I recommended. I also don't use pandan essence, the smell is too artificial.

Gab said...

hi...

I am planning to bake this cake..

I just want to ask if can I use all-purpose flour? And is there a difference between All Purpose flour and Plain Flour?? thanks

Hugbear said...

Hi Gab, all purpose flour is actually plain flour. Yes, you can use all purpose flour instead of cake flour.

Gab said...

Hi hugbbear..

Last question before I bake this tomorrow..

I buy a cake flour today.. I think its better if I use this right? and the measurement will be the same?

I have a 9 inch chiffon pan.. is that ok?

and lastly... after I bake it, Do I need to invert it in the wire rack after I get it from the oven?

Thank You So much... =)

Gab said...

my last last question..

My mom also likes mocha chiffon cake.. can I use this measurement? and instead of putting coconut milk I'll change it to a milk and mocha flavoring? would that be ok?

Thanks baking mum..

I'll tell you if may pandan chiffon will come out good.. ^__^

thanks

Gab said...

hi! do i need to line the chiffon tin? thank you!

Hugbear said...

Gab, 9 inch chiffon pan is ok but your chiffon should come out very high. No need to line or grease the chiffon pan. If you want coffee you can replace the coconut milk with fresh milk (but maybe use 80ml instead of 100ml) and add coffee emulco or warm the fresh milk and dissolve a tablespoon of instant coffee powder in the milk.

After the cake is done baking, immediately invert it to let it cool down before unmoulding.

Gab said...

Hi baking mum,

I finished baking the pandan chiffon cake...

It came out nice.. and it is so soft and fluffy.. The top part of the cake looks a bit brown?? is that ok ??

My mom loves the aroma of the pandan.. =)

Hugbear said...

Congrats Gab, you made it. The brown top is ok. Nice right, I love this recipe too. I don't bother with other pandan chiffon cake recipe after I have tried this.

Anonymous said...

Hi Baking Mum

I want to say a big thank you for sharing all your wonderful recipes.
Your blog has given me so much inspiration and motivation that baking has become a twice weekly affair and my family members all look forward to it. Last Friday, I baked some vanilla cupcakes for my son's birthday party in school and I let the kids decorate their own cupcakes. The kids were all thrilled and my son was so proud of me - THANK YOU once agin for sharing all the wonderful recipes.

I do have one question and hope that you can help me with it. I do know that the kueh like texture right at the bottom of my pandan chiffon cake is due to over mixing the mixture. My question is, did i over mix flour into the egg yolk mixutre or did i over mixed the egg white into the flour mixutre ? I have tired baking panan chiffon cake for at least 8 times, the taste is nice, the cake didn't shrink much, the cake is fluffy over all is ok BUT there is always kueh like texutre right at the bottom. I tried not to over mix the egg white into the flour mixture but time and time again, I failed.. so am wandering if you could enlighen me in this area.

Thanks Baking Mum!

Tibits1

Hugbear said...

The egg yolk mixture is ok won't overmix that much, it is when you mix the eggwhite into the yolk. Do not overmix or else the eggwhite will lose its volume causing your cake to sink. But you still need to mix the eggwhite well into the yolk mixture in case you get certain part of the cake with lumps of eggwhite not evenly mixed. Note that if your eggwhite is overbeaten and it becomes too stiff, it will be difficult to mix in later on. When eggwhite is glossy and it holds it shape and won't fall when you overturn the bowl, then it is done. If you continue to beat it on high for too long it will become stiff and difficult to mix in well.

Anonymous said...

Hi Baking Mum,
I have some balance of self raising flour at home. Can i use it for the cake. If using self raising flour, i can omit the baking powder right? I finally found the pandan paste at Sheng Siong yesterday....Thanks!
Emily :)

Anonymous said...

YES! YES! YES! I DID IT! After my 9th attempts, I’ve finally succeeded. You are right baking mum, I have over beaten the egg white which makes the mixture heavy and it sinks right to the bottom of the mould. Last night, I stopped beating once the egg white was stiff and my cake turned out perfect. My whole family was so happy. Imagine this scenario. I baked the cake last night and I woke up this morning to cut the cake. My family members all stood round the cake while I sliced it. My heart was beating so fast.. and when I took the first piece and it was without the kueh texture, my mother in law immediately checked the rest and when it turn out fine, we all roared with joy.

Baking mum, YOU ARE THE BEST!!!

You have unselfishly shared all your recipes and brought so much joy to so many of us and our family members and I pray that you and your family will be blessed with as much or even more joy and happiness that you have given us.

Love

Your No. 1 fan, Tibits1

Hugbear said...

Hi Tibits, reading your comments brought a smile to my face. I can imagine the whole family crowding around you while you sliced the cake. Now that you know what the eggwhite should be beaten, you can go ahead and try the cotton spongecake and other recipes that calls for this method.

Gab said...

hi baking mum...

I am so thankful that I found your blogspot.. And As of Now, My sister bought me a present and it is a Kitchen Aid Mixer. Hehehe. SHe bought me one because I passed the Nurse Licensure Examination here in the Philippines...

Im really excited to use the kitchen aid mixer, and I can whip egg whites fast, and I can follow or make your Buttercream recipe.. heheh

Thanks Baking Mum for sharing your recipe's.. My sister likes your three cups chicken.. We will try that soon!

Hugbear said...

Hi Gab, congrats on your passing the Nurse Licensure Examination. You are so blessed to have your sister. The KA is not a cheap item and she is really nice to get you one. Now that you have your KA, it is time to do lots and lots of things with it. For one, you can now make bread without having to worry about overheating the motor. Have fun trying other recipes in my blog.

Anonymous said...

Hi Baking Mum, I have tried your receipe yesterday. The result is no good, no doubt the cake is still edible- soft. (My two girls love it. My girls wanted to learn baking, which I promised to teach them once my cake is successfully baked). The cake did not rise well. Probably is the mistakes I made. I forgot to fold in the flour to the yolk mixture and I fold it together when i mix my egg whites to the yolk mixture. Result in flour not fully "absorbed" into the cake when baked. I got a few questions here:
1. Is the HongKong Pau Flour the same as the HongKong Flour u mention. This is the only one I can find in NTUC.
2. Can I use the same quantity or yolks and whites? Your receipe is 4 yolks and 5 whites. I find it wasted to throw away one yolk.
3. Can I increase the coconut milk to 200ML? I got my coconut milk from NTUC in packet. Find it wasted to discard the balance.
I will try again this week.
Thanks! :)

Hugbear said...

Yes, it is the same HK flour that makes pau. You have overmix the mixture causing the eggwhite to collapse thus your cake did not raise very well. You can just use equal number of eggs but maybe will affect the texture a bit. Cannot increase the coconut milk to 200 ml. Keep the unused coconut in the fridge and it can last at least a week or if not two. That is what I do to my coconut milk. Another thing is that I don't like the brand Kara for coconut milk. When you leave it in the fridge it becomes hard. You need to thaw it before using. I prefer to use the brand Cocomo from the wet market as it will still remain in liquid form even if it is left in the fridge.

Anonymous said...

Hi Baking Mum, I have tried baking again yesterday night. It is better than my first attempt but still not really there yet. Everything goes well except for the mixing part. This is the most difficult task. Can you share with me how u mix the flour to the yolk mixture. I put everything for the yolk mixture,whisk (i use the electric beater)fold in the flour till the batter is smooth.- Anything wrong with this step. Is there anything that I need to watch out. As for the folding of egg whites to the yolk mixture how can I ensure that everything is well mix by not overmix.
Sorry for so many queries, I have not been making this cake for about 20 years, I used to bake it and it is always sucessful...but now...hai...! Thanks for your kind guidance and for sharing your baking tips..
EK

Anonymous said...

Hi Baking Mum, hope to have your guidance on my above queries b4 my third attempt. Thank You!
EK

Hugbear said...

Hi EK, sift the flour into the yolk mixture and use the whisk to mix them together well. At this point, you don't have to worry about overmixing. Just make sure it is mixed into a smooth batter. No need to use electric mixer for this part. Just manually mix.

Remember to take 1/3 of the eggwhite to fold into the yolk mixture and mix well. This part you can mix well (ie the eggwhite is well incorporated into the yolk mixture). Then pour this over the remaining eggwhite and use a spatula to mix in. Scrape from the bottom up when mixing. As long as the eggwhite doesn't depleat and become too watery then you are safe. Hope you know what I am trying to say and hope that you are totally happy with your next try.

Anonymous said...

Hi Baking Mum, thanks for your guidance....Just to confirm, that means I will pour over the Yolk & flour mixture to the Egg white. What i have done is pour the Egg White to the yolk and flour mixture. Thanks...will try again. Once again thank you very much. for the oven part, i find that 170 degree is too hot, can I use 160 degree instead. Will let u know the result of my 3rd attempt.
EK

Anonymous said...

Hi Baking Mum, I DID IT. My 3rd attempt was successful. THANK YOU!
Thanks for sharing your great receipes and baking tips. YOU R NUMBER 1 BAKING MAMA....

EK :)

Hugbear said...

EK congrats on your success. Now you can do any kind of chiffon cake that you like.

Anonymous said...

Hi Baking Mum, I have successfully bake 4 ckaes, Thank you very much for your kind baking tips. I would like to try baking chocolate chiffon, how shall I go about it? Am I right to replace the coconut milk with cocoa powder and water using the same quantity? Or should I sieve the flour, cocoa powder and baking powder then add to the yolk mixture. In the yolk mixture I will replace the coconut juice with plain water...please advise.

Ek :>

Anonymous said...

Hi Baking Mum, appreciate if you could advise on my queries of which I post yesterday...THANKS!
EK :-)

Hugbear said...

EK, I have not tried making this into a chocolate chiffon cake myself but if you like you can try to replace the coconut milk with chocolate milk and replace 20g of the flour with cocoa powder.

Anonymous said...

THANKS!Will try and let u know.
By the way, do u conduct classes?
Can I have your email address?
EK :)

Hugbear said...

EK, my email address is leeleet@gmail.com. I am trying to see if I can conduct a cupcake class with marshmallow fondant sometime in Sep.

Hugbear said...

Hi snake, I just realised that I missed out on your question. Try baking it a little longer to see if it is still wet. It should not be wet so try out your oven temp and adjust it a little bit higher if needed to. Remember to cover the top with foil if it is already brown but the baking time is not complete.

Anonymous said...

Hi,
many thanks to enlighten me why the top of my chiffon cake is always dense as compare to the bottom? the bottom is always nicely stretch up.this happened when i bake my orange chiffon cake or pandan chiffon cake?
judy

Kristie said...

Hi BM,

I understand that this recipe is for 18cm pan and I am using one.

But for this recipe, the mixture seems too much for my pan, cos even after baking, when I invert to cool, the top is touching the surface of the table.

I'm using 5 whites and 4 yolks.

Any idea why? Thanks :)

Anonymous said...

hi baking mum,

Its me again Tibits1, your no. 1 fans. You know, baking chiffon cake is really a challenge. Someday, when i am lucky, my cake turns out fine.. but other day my chiffon cake still rise beautifully but there will still be a kueh like texture right at the moment. I remember every word you said about not over beating the egg white and dun over mix but.. the thing is sometimes it works.. but othertime it doesn't :P anyway i am still not quite there yet :p and i will not give up coz my family LOVE LOVE my chiffon cake:p by the way, i noticed one of your advice is to pour the eggyolk mixture over the remaining eggwhite. My question is, does it make any diff if i were to do it the other way round.. meaning, i pour the eggwhite into the egg yolk mixture instead ? (I do that coz that saves me from using a another mixing bowl as the eggwhite is in the mixer bowl and its too small for me to pour the egg mixture in it). And oh yes.. i also notice, when i bake my chiffon in a big cake tin, the chances of getting kueh like texture right at the bottom is quite high... but i noticed the left over which i poured into those really small chiffon mould turned out ok...

Something to share with you. I baked Lychee chiffon from Aunty Yochana blog.. turned out ok.. but i feel that I shd have added in some lychee essence coz can't really taste the lychee at all. I think Orange is still my fav. Oh ya, i managed to find those miniature cointreau.. can't wait to try baking with it tonight coz for the past few times i did not put Cointureau as i couldn't find it everywhere but the taste still turns out marvellicious :p

OH ya. the mashmellow fondant class, i am very interested. Any vacancy ?

Love Tibits1

Hugbear said...

Tibits1, yes I have reserved 1 place for you already. See you then.

Anonymous said...

Dear Hugbear


Can I use self-raising flour to bake pandan cake?

Anonymous said...

Dear Hugbear



Pls ans my Question. Can I use self-raising flour to bake pandan cake. As recently I just bought one pkt. Thank you

Hugbear said...

If you are using self-raising flour, then omit the baking powder.

Anonymous said...

Hi hugbear,

5th attempt. My sis and I managed to bake the chiffon cake successfully..We changed the separated chiffon cake mould and beat the egg white till stiff form (Shd b stiff) But the cake is not tat soft or spongy.. May I know wat is the reason behind it??

Thanks.

Anonymous said...

This recipe is awesome!

What do you think of trying a Rose Chiffon Cake, a variation of this recipe? =)

Charen

Apple said...

Hi Hugbear

I tried this recipe and when cutting the cake, there is a sizzling sound. Is it supposed to be good?
The fluffy portion of the cake was a bit moist, and the top part was quite dense. I saw some bakers above mentioned their bottom part is dense, and wonder why mind is the top? By top, I meant the top when in the mould, not when after inverted for cutting.
Anyhow this is the best pandan chiffon recipe I have tried, thank you for sharing!

Apple

Anonymous said...

Hi,

is it ok if i don't use PrimaFlour Top Flour as stated in the recipe? and, is castor sugar the same as normal sugar? i would like to try this recipe, however, i do not have a chiffon tin, will it look good if i use a 7inch cake tin?

do you know how to bake the pandan kaya layer cake which is sold in bengawan solo?

thks

Hugbear said...

Apple, strange that for you the top is dense. I am not sure why too.

Anonymous, it is ok if you don't use Prima's Top Flour, you can replace with cake flour or Hongkong flour of other brands.

I think your 7 inch cake tin will be too small if you are not using a chiffon cake pan. Try a bigger cake tin.

I do have a recipe for the kaya cake. Will try to locate it for you.

recipemummy said...

Hi Bakingmum,

I tried to bake the pandan cake 3 times. First time, I baked for 50 mins and it got burn. Second time, I only did it for 35 mins, not burn but quite brown and got some crakes on top. Third time, I baked for 30 mins, outer color just nice but got big crake, a big hole inside and some part r still moist. Mine oven is the conventional type and I used top and bottom with fan to bake. I had also place my baking rake all the way to the bottom. Any tips how can I bake it for a longer time and yet dun burn my cake?

Thanks in advance!

Anonymous said...

Hi there,

After 3 failed attempts at making chiffon cake,I stumbled onto your site and used your receipe...good news, it worked!!! Came out super soft and moist, absolutely perfect!! Thank you...

homegirl said...

Hihi,

I would like to ask you can i use coconut cream instead of coconut milk? I saw the brand kara coconut cream selling in the supermarket. Not sure if i can use that. Pls advise, and the quantity as well. Thanks! :)

Bakericious said...

Hi baking mum, I ve tried your recipe and the cake is delicious although mine looks so urgly. Thanks for the great recipe.

Hugbear said...

Hi homegirl, yes it is ok to use the kara coconut cream and still the same quantity.

Len said...

Dear Lee lee,

I am new in baking and I stumbled upon ur blog when searching for pandan cake recipe. Tried this recipe since you recommended to be better and I am really happy bcos my first pandan cake was very successful and delicous. My family finished the entire cake in 10 mins. I tried ur orange chiffon recipe today and again it was so delicous. You're really good!!! I can't wait to try ur other recipes... Thank you so much for sharing :-)

Cheers,
Len

Anonymous said...

Hi,

The brand of flour is not selling in my place, can you tell me wat kind of flour you are using ?

Anonymous said...

Hi, I always have the same result after chiffon cake is baked, that is after inverting, lower part is always denser than the upper portion. This happen to all the different recipes that I have tried, including yours and aunty Yochana's... Nobody can advise me where is my problem so I would like to tap on your expertise in this area , hoping you have some time to advise me? Bty I am using a Rowenta fan type oven, don't know does it matter..

Novice baker

Chocolatecandyfloss said...

Thanks for the great recipe! It worked wonders! I used pandan leaf juice and abit of green colouring to enhance the colour and it totally rocks! My whole family loves it! Totally love all ur recipes!

Hugbear said...

Hi there, me too love this recipe. This is a all-time favourite of my family! Cheers.

Anonymous said...

hi hugbear,

Tks for your pandan cake recipe. My first attempt on another recipe did not work out but when I came across your recipe, it works perfect. Very happy to be able to bake this cake because my kids love it. If I want the cake to be more soft, do I add more oil? I use only 35ml corn oil.

Hugbear said...

Hi you can add up to 50 ml of oil but to get a soft cake, try using top flour or cake flour or hong kong flour as to using plain flour.

Anonymous said...

Hi baking mum, I am wondering why some chiffon recipe calls for the egg yolk and sugar to beat till pale and ribbon stage , while other recipe does not require that.

regards
Lim

Hugbear said...

Hi Lim, actually for chiffon cake, the most important part is the eggwhite. The yolk part, you can beat till ribbon stage but I find it not necessary. As long as the eggwhite is well beaten your chiffon cake will most probably be ok.

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