Pandan Chiffon Cake

2nd attempt - not too bad too!

IMG_9237

Natural pandan juice, so fragrant!

Pandan Chiffon Cake:
Ingredients:

4 large eggs yolk
113g flour
50g caster sugar
1 tsp baking powder
1/4 tsp salt
60g vegetable oil
20g coconut milk (santan)
80 g fresh pandan juice – blend 4-5 pandan leaves with 100g of water and squeeze out the juice

4 large eggs white
60g caster sugar
1/4 teaspoon cream of tartar

Instructions:

1 Sift together the flour, baking powder. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt, vanilla extract, pandan juice and 50g sugar and beat with a hand whisk until all ingredients together. Add in flour and mix until incorporated.
3. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to stiff peaks.
4. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
5. Pour into 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.
6. Bake at 155C for 60 minutes (my oven temperature and timing). Remove from oven and invert immediately to cool.

pandn

Nice top !

Nice top !

pandan2

37 Comments »

  1. selina tan said

    Hi Jeannie may I know what is the size of the pan you use for this pandan chiffon cake?

    Thanks

    Selina

    Like

    • jeannietay said

      20cm tube pan

      Like

    • selina said

      Hi Jeannie i tried your recipe but after I remove from the tin, was shocked to see 1 side of d cake is kind of hollow. Why is that so? Is the meringue suppose to be really stiff peak.

      Like

      • jeannietay said

        Hi Selina, Could be due to uneven distribution of batter into the pan. Always pour on one side and then shake the pan to even out the top and gently tap a few times. Then run a chopstick around the side of the pan the make sure there are no air pockets in the batter.

        Like

  2. Shirley said

    Dear Jeannie

    You are an expert in baking chiffon. Can you kindly advise this problem that I always have :
    The top (bottom when baking) is soft n fluffy, but the bottom (top when baking) is always dense. What could be the problem?

    I do believe that I whip egg white to stiff.

    Like

    • jeannietay said

      Yep, could be meringue is too stiff but temperature plays a part too. Try to adjust so that the cake bakes up slowly and not rise too much over the rim. When it cooled the cake will shrink back causing the dense layer. I still get that in my chiffon and am still trying to control it too.

      Like

  3. Joanne said

    Hi Jeannie, I love your recipe very much and most of my cakes success. Trying to bake chiffon cake and can I use normal instead of the tube pan? I assume it can cling to rise. Pls help

    Like

    • jeannietay said

      can, I have done it with the chocolate chiffon and the jello chiffon

      Like

      • Joanne said

        Thanks Jeannie for your prompt reply. 😊

        Like

      • Joanne said

        My cake top cracked badly and burned. Could it be my home convection oven with no fan and too hot although I set to the min. 100? I have no problem with Ogura and Cheesecake.

        Like

      • jeannietay said

        strange, should be about same as ogura. is your meringue as stiff as ogura’s?

        Like

  4. Joanne said

    Yes same as Ogura. Could be my no fan super hot oven.

    Liked by 1 person

  5. Beatrice said

    Hi Jeannie,

    I tried the recipe and I got moist texture (similar to oruga cake texture). Could you please share how to achieve your chiffon cake texture? Is my meringue not stiff enough? Or is my oven temperature too low or high? By the way, my cake is cooked in 35min.

    Referring to your first and second attempt, noticed that there is “brown top” on your second attempt. It looks great! How to achieve it?

    Thanks Jeannie for sharing and guidance!

    Beatrice

    Like

    • jeannietay said

      hi, you cake definitely cooked real fast! Was it cracked? You can bake longer to dry up the cake and at the same time get the brown top which also prevents the cake from being sticky when cooled.

      Like

      • Beatrice said

        It was cooked. Yes, it started to crack, that’s why I took it out before it cracked further. The second time I tried, I tried longer baking time. It did crack but the cake is still moist. Just a very very very thin brown top was observed. Is it temperature problem?

        Liked by 1 person

    • jeannietay said

      If top is only slightly brown, you can bake longer or increase your temperature. doesn’t matter if top cracked rather than having underbaked cake!

      Like

  6. Jeannie Lee said

    Jeannie, do you use fan with top n bottom heat?

    Like

    • jeannietay said

      No fan, just top and bottom heat.

      Like

  7. ourjoy said

    Hi Jeannie,

    Can I use pandan paste instead of doing the fresh pandan juice? If yes, may I know how much coconut milk to mix with it?

    Thanks

    Ps: Your cakes always look so perfect. I drool every time when you post on SHC. Thanks for sharing

    Like

    • jeannietay said

      Hi ourjoy, thanks so much for your kind comment. You can use the same amount of coconut milk and replace the pandan juice with milk or water. Alternatively, if you love coconut milk a lot, you can replace it with all coconut milk.

      Like

      • ourjoy said

        Dearie,

        Thanks for the reply 😘😘.

        Liked by 1 person

  8. rachel said

    Nice

    Liked by 1 person

  9. fiona said

    hi Jeannie, how many minutes that i should whisk the egg white in order not to be to stiff peak?

    Like

    • jeannietay said

      Afraid you have to gauge for yourself, I can’t say because I don’t know the speed you are using and also different mixers is involved.

      Like

  10. Esthee said

    can i use instant coconut milk? or replaced by fresh milk?

    Like

    • jeannietay said

      You can use instant coconut milk (as in those sold in packets) Can use fresh milk too but won’t have the coconut flavor.

      Like

  11. Michelle said

    Hi Jeannie,
    Can I check how much sugar to be added to the white egg portion? Your recipe mentioned 60g but your steps stated add 80g. Thank you.

    Like

    • jeannietay said

      Hi Michelle, you can use 60g if you want less sweet. I used 80g the first time and then reduced to 60g because I find it too sweet for my taste.

      Like

      • Michelle said

        Thank you so much for the clarification.

        Liked by 1 person

  12. Dulcie said

    How should I adjust the ingredients if I only have a 22cm tube pan?

    Like

    • jeannietay said

      use a recipe that has 5 eggs

      Like

  13. shirley said

    Hi Jeannitay

    1. May I know what size of egg should I use for baking chiffon cake.
    2. In normal temperature for chiffon, it is always 165/160 reduce to 150 degrees. However, yours is all the way 155 degrees. Will there be a difference?
    3. Do you conduct class?

    Like

    • jeannietay said

      Every oven differs, so best you experiment few times with yours and stick to the best time/temperature that works best. Eggs are not critical, i usually use 60-65g eggs)

      Like

  14. Dolly said

    Hi Jeannie,
    Please advise can omit baking powder if using cake flour?

    Like

    • jeannietay said

      should be ok, I have seen some recipe without baking powder

      Like

  15. Meixian said

    Hi Jeannie, what flour u use? Thanks!

    Like

    • jeannietay said

      Just cake or plain flour. Can use self raising flour but omit the baking powder.

      Like

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