Pandan Sponge cake

Latest @9/11/2016

Latest @7/3/2016

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Pandan Sponge cake (adapted from Neo Sook Bee’s recipe)

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g pandan juice
50g coconut milk

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Grease sides for easier unmoulding.

Preheat oven to 190C.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in the coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
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Perfect crumbs!
Perfect crumbs!

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@9/11/2016

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290 thoughts on “Pandan Sponge cake

  1. selvia

    Hi Jeannie, i’m new to baking so sorry for newbie question. But what is the difference between ogura, chiffon, and sponge cake. It seems to me that the ingredients are very similar. How do you describe the difference in texture? I want to try to make one, but can’t decide which recipe i should go for. Thanks

    Like

  2. Lily

    Hi Jeannie, thanks for the info. Btw I just baked the pandan sponge cake. However the. Cake is not as tall as yours. I am using 8″ pan as we’ll. could it be I have deflated the meringue?

    Like

      • Lily

        Hi Jeannie, not much deflating probably just a tad. It just did not rise to the brim of the pan in oven like yours. Your cakes are all risen beautifully to the brim high and tall. Mine is slightly over 2.5″. Btw, is there a difference between cooked and uncooked dough method? Thanks

        Like

  3. cuen

    Hi Jeannie,

    Thanks for your Recipe. It’s wonderful and I have made it 3 times already. I replace coconut milk with full cream milk. Super nice but just have one question. The top portion seems to come/break off, “separated” effect, if that is normal? Not sure how to describe it. Or maybe should I say the top sides crack off…

    Like

  4. Ting Ngo Ing

    Hie Jeannie, I love all ur cakes, very fantastically done! I baked this cake twice already but find difficulty in unmoulding. Can I unmouldi it when it’s totally cooled? And why the cake will sink to its original height when cooled?

    Like

    • jeannietay

      Hi Ngo Ing, Thank you for visiting. First of all, spongecakes and other light cakes will shrink a bit after cool but not too excessively. Is the top of your cake golden brown or just pale brown? Did you line the bottom of your pan? To unmould, wait about 5 mins for the cake to pull away from the side of the pan till you can see a slight gap in between. Then use a slim knife to run around the pan. Invert into a non-stick frying pan for easy handling. Peel off the bottom lining and invert on to a rack for complete cooling.

      Like

      • Ting Ngo Ing

        Thanks a lot for ur prompt reply! Appreciate a lot. I think I’m still having difficulty in adjusting my oven’s temperature. Top of my cake is a bit more to dark brown. Does it mean the temperature is too hot if I follow ur oven’s temperature? Yes, I did line the bottom of my pan.

        Like

    • jeannietay

      Not recommended even though you can wrap it in several layers of foil to bake, I still find somehow water from condensation will get to the bottom of the cake.

      Like

    • jeannietay

      No, just add in once the flour is mixed through. Once the coconut milk and pandan juice are added, the batter will turned lumpy. Add in the yolks and continue mixing and the batter will be smooth again.

      Like

  5. Gin

    Hey Jeannie, excited to try it this week. What do you mean by bake in waterbath? Does that mean i put a tray of water at the first level and bake my batter in tin at 2nd level in the oven?

    Like

    • jeannietay

      I use the balloon whisk to whip the meringue. Handwhisk to mix the meringue with yolk batter and change to spatula to give it a final blending.

      Like

  6. christinetan61

    Hi Jeannie
    Happen to come across your site. I tried using your method to bake vanilla sponge cake (without water bath method) it raised nicely in the oven but sunk in the middle when invert, any ideal why? Can I add some baking powder in it? Does water bath method helps the middle sinking? Really appreciated your reply. Thanks and happy new year!

    Like

      • christinetan61

        Hi Jeannie
        Thanks for you quick reply. The top doesn’t crack and when tested, is cooked. I also tried wrapping a wet cloth around the cake pan but doesn’t help 😦 I’m using fan force oven and is this the reason my cake sunk in the middle once out from the oven?

        BTW, is the dog and cat yours? They are so lovely 🙂

        Thanks

        Like

  7. Budiman

    Hi Jeannie,

    I see in the recipe you heat the oil to 70 degree. Most chiffon recipes do not have that step. What is the purpose of heating the oil? Does this sponge have similar texture to chiffon?

    Thanks,
    Susanto

    Liked by 1 person

    • jeannietay

      The reason the oil is heated is to break down gluten so the cake will be softer. texture is more soft and moist if compared with chiffon.

      Like

  8. jenny

    Dear Jeannie, we do not need baking powder for the sponge cake? I saw most of your cake recipe does not have baking powder. Am very new to cake baking, hope to learn from you. Thank ylu very much.

    Like

    • jeannietay

      Hi Jenny, I do not use any baking powder for sponge cake except for the naepolitan cake. The meringue helps to lift the cake up while it bakes.

      Like

  9. Rhen

    Hi jeannie, i want to ask u.. Why the texture of chiffon cake that i made always not dry in the middle.. But if i test using toothpick,, is already dry..

    Like

  10. Puteri

    Hi Jeannie!

    Thank you for sharing a good recipe. Tested and it went well. However I believe my cake shrank and didnt look like yours. It went slighty
    Wrinkly :/ what could be the reason? Temp? Eggs? Thanks!

    Like

  11. Maryann Koh

    hi Jennie, I baked this cake a few days ago and it was awesome. I have a question, the batter was a lot reaching almost to the brim of my 8inch pan. is it supposed to be so? that the cake won’t rise a lot? but it was still soft and yummy although the top cracked.

    Like

    • jeannietay

      Hi, yes almost to the top maybe some 2 cm leftover. Try not to overbeat the meringue so there won’t be so much batter and also less likely to crack. Remember, bake on low temperature for longer period and the cake will not erupt, adjust according to your oven.

      Like

  12. Kalpa

    Hi there from South Africa. As we do not get pandan leaves here I bought pandan flavoring while in Bali. Could you please let me know how much of this would I need to use in your cakes? Many thanks

    Liked by 1 person

  13. EC

    Hi Jeannie,
    Mind to share what is the oven mode that you’ve used for this recipe? Upper and lower heat with fan? I have tried out this recipe for upper heat but it was under-baked. Thanks in advance!

    Like

  14. Tammy

    Hi Jeannie,

    Thanks for generously sharing with us this lovely recipe. I would love to try it using my 6″ x 3″ round pan. Some queries:
    1. Can I use aluminium pan with removable bottom (I don’t have those fancy non stick pan with this 3″ height) and just grease the sides mentioned?
    2. I will use your conversion table hence will multiply all ingredients with 0.56x – will I hopefully get the same height as yours?
    3. Do I need to adjust the temperature and baking time?

    Thanks a lot and cheers,Tammy

    Like

    • jeannietay

      You don’t have to use non stick pan for this cake, if using removable you have to make sure water does not leak into the cake. A lazy way would be placing the cake tin into a slightly bigger non leaking tin before placing into the water for water bath (bain marie) method. Yes, need to adjust to slightly lower temperature to prevent cracked top.

      Like

    • jeannietay

      A few factors, 1) overmixing until meringue has deflated; 2) yolk batter and meringue not totally mixed together causing the heavier yolk batter to sink; 3) baked at too low temperature.

      Like

      • Emily

        Hi Jeannie,

        I read your reply as above As I m facing the same problem on my pandan sponge, but that not happened on the chocolate sponge ( just not as tall as yours, a small n tiny cracks sometimes) as mentioned by the reader. That puzzled me, I tested both cakes with same temperature setting.

        1. Not overmixing until meringue has deflated. In which step we should not over mixing? Egg mixture (oil, flour,egg yolks) or the egg mixture with meringue? But to ensure both mixed well, I admit I did try to mix it longer.

        2. I have been using 165C for 30mins then 140C for 50-60mins on chocolate sponge. I thought to make a perfect cake, to get rid the tiny crack line as chocolate sponge cake. I changed to 165C for 30mins then 135C for 50-60mins instead. I am not sure if that resulted the bottom like kuih. You mentioned temperature could be too low. Then I must be mindful. Should both chocolate n pandan use the same temperature ?

        3. I noticed the mixture is slightly cold before baking. The Reason is coconut milk and pandan juice is not in room temperature, I mixed into the eggs mixture immediately took out fr fridge. Should I leave in the room before using both of them?

        4. Or the water for Bain Marie? I took short cut I preheat together with oven. Then mixed some tap water into the pan if too hot before I put into oven to bake. Any recommended water temperature as guideline?

        Thank you!

        Emily

        Liked by 1 person

      • jeannietay

        Hi Emily,

        1) Over mixing the meringue with the yolk batter will cause the cake to loose some height. On the other hand, under mixing will also cause the cake to have a dense layer at the bottom as the yolk batter is heavier than the meringue. Coupled with slow baking, the heavier batter will definitely sink to the bottom. Always switch to a spatula (use a large one) towards the end, to scoop from the bottom and fold up. Keep doing gently until no streaks are seen.
        2) I have not tried baking with 135C for my cakes, so I would say it’s too low, not sure how your oven works. Baking methods should be same for both types of cakes. Sometimes we do get different results as we do not always beat the meringue to the exact stage for every cake.
        3) Hah! I am guilty of using cold ingredients too. I would say it’s not critical for this part of the cake for ingredients to be room temperature.
        4) It’s ok to heat the water together with the oven. As long as it’s not too cold. Hot is ok. Don’t have to add cold water when you put in the cake to bake.

        Like

  15. marie

    Hi Jeannie, like the rest, I’m soooo inspired by your beautiful cake and your generosity in giving useful tips, I baked today!!

    quick Q while my 2nd cake is in the oven, I used a smaller pan. and followed to bake at 190c for 15min in first step. should I continue to the full timing of an hour at 140c after? it’s now 20 min at 140C

    Like

      • Marie

        tks Jeannie. I read yr earlier reply abt 6 inch pan timing after I sent this Q. but anyway… my bake did come out soft and moist but not as fluffy as yours. Is corn oil really a must for the fluffiness? I used vegetable oil as didn’t have that at home.

        Liked by 1 person

  16. Jocelyn

    Hi, I intend to use this Pandan Sponge Cake to make into a sheet cake (in long rectangular tray but taller than a Swiss roll). So that I can cut up into squares and serve in senior homes. Do u think if this recipe would work or can you point me to another of your best pandan recipe?

    Like

  17. cheryl

    Hi,

    Can i dont use hand whisk, but use those kitchenaid mixer? What if i dont hv a thermometer, not sure temp is at 70°C? What is water bath? I rarely bake but i find my oven temp is too hot. Can i lower the oven temp?

    Like

    • jeannietay

      Hi! Yes you can use kitchenaid mixer but then you would have to wash the mixer to beat the meringue. If you do not have thermometer, just nuke it for 30 secs and pour over the flour. Yes you can adjust temperature according to your oven.

      Like

  18. Nancy

    Dear Jeannie,

    Thanks for your amazing receipe! I have tried your receipe today, but the top of the sponge cake broke apart while baking, like a “fa gao”. Do you know what went wrong? Thank you so much!!

    Liked by 1 person

  19. Fion See

    Dear Jeanne

    May I know why a non stick pan wouldn’t work? N why we must bake till the top turn brown? I found brown top are dryer compare with just lightly change golden but one draw back is when overturn to unmould skin will stick on the board

    Like

    • jeannietay

      It’s up to you to bake pale or golden. From my experience pale top will turned sticky when cooled. You can try non stick pan. Someone did and failed but you might be able to get it right.

      Like

  20. Pr Lin

    Hi Jeannie
    May I ask is the texture of this pandan sponge cake easy to work with if I were to frost it with whipped cream?
    I’m looking for a pandan sponge cake recipe to bake for my dad’s birthday 🙂

    Best regards

    Liked by 1 person

  21. Sue Yuan

    Hi Jeannie, your cake looks so beautiful!i’ve tried it 2x but my cake always collapses towards the end and when its out of the oven its half the height. Do you know what the main reasons usually are? THanks!

    Like

    • jeannietay

      collapsed while baking? that’s a first I heard! May I know what is the temperature you using and how long did you bake? with water bath too?

      Like

  22. Beatrice

    Hi Jeannie,

    Thanks for sharing the recipe! Your cakes look fabulous!

    I tried this recipe today. I didn’t use water bath as my oven is not big enough. Could I place two cups of water in the oven instead? If I don’t use water bath, what will the temperature program be?

    My cake cracked even after I lowered the temperature to 145oC. I followed the instruction to bake it at 145oC for an hour. However, my cake turned out to be very moist at the bottom. Is it under baked? I tried it with a skew, it was dry. By the way, how to know if batter is overmixed?

    Thanks for advice!

    Liked by 1 person

  23. Jassmine ng

    May i check what the diff between pandan essence and pandan paste? I tried using essence but the taste of the pandan cake is weird..

    Like

    • jeannietay

      Pandan juice is home made, coconut milk any brand will do and plain flour usually refers to all purpose. However, you can use cake flour.

      Like

  24. HEMADEIWI

    Hi, Ms Jeannie, I just love the way you bake the cakes. I need your advise that I’m using Europa conventional oven, do I have to on the fan when I bake the cake and how to put correct temperature for cakes.

    Like

    • jeannietay

      You have to experiment on your own, read the mannual and use the suggested temperature and adjust from there. Usually I do not use fan for sponge cakes.

      Like

  25. Alison Tan-Schumacher

    Thank you for your recipe. I tried it twice, and the second time was quite a success. The only thing is mine deflated slightly after it cooled down. I have no idea why. I was using an 9″ pan. Should there be a change in the temperate? Thanks.

    Like

  26. Thea

    Hi Jeannie,

    What’s your method for a water bath – pour water into baking tray and place into the oven to preheat to 190 degrees, or preheat oven first, then insert baking tray with the cake tin in it, and finally pour in hot water into the tray to come up to halfway up the sides of the cake tin?

    I did the first method and my cake cracked and shrunk cos I had to open my oven halfway to add more water which dried up!

    It taste really good, though.

    Like

    • jeannietay

      I have done both ways before and it worked fine. Just make sure your water is enough to last the whole baking time. I never have to add water half way through baking.

      Like

      • Thea

        Sorry, two more questions:

        1. Can this cake be made with top flour? Or does it need AP for structure?

        2. If I don’t heat up the oil to cook the dough, do I still mix the yolk batter in the above same sequence?

        Thanks!

        Like

      • jeannietay

        You can use top flour for lighter texture. If not heating the oil, you can weigh all the yolk ingredient directly into mixing bowl and just whisk it with a hand whisk.

        Like

  27. Thea

    Thanks Jeannie, going to try the second method. Also – do you suggest dropping the hot cake tin when it’s straight out of the oven from about 20cm onto the table to prevent shrinkage of the sponge?

    Like

  28. Thea

    Hi Jeannie,

    The second attempt on my cake rose higher but still cracked on top even though I lowered temperature for first 15 mins to 180 degrees and also baked the cake at the lowest rack this time instead of the centre rack. I was also sure to whip my meringue to only medium-firm peaks so it wouldn’t “erupt”. Do you suggest I try again baking it at 155 degrees celsius for 75 mins instead?

    Like

  29. Tpc

    Thank you so much for the recipe. My cake came up with perfect done. Kids say very tasty!

    May I ask what is the timing and temp if I were to use a loaf pan instead of round pan?

    Like

  30. kimmy

    Hi jeannie, I just made this and i have to said this was the BEST CAKE EVER.It turn out so soft fluffly and aromatic.But only problem is a few cracks appear ontop surface of the cake but anyway i don’t care about what it looks ,I’m about the taste.I’m really sure i going to made these again because the cake almost finish eaten by my family in few hours.Thank you so so much for this recipe , it is definitely a keeper.😂

    Liked by 1 person

  31. Evelyn Yap

    Hi Jeannie,
    I noticed that in your recipe you didn’t mention about preheating the oven first before baking the cake in waterbath.
    Do we need to preheat the oven first?

    Like

    • jeannietay

      hand whisk is balloon whisk. I think you need a lot of arm muscle to beat meringue, better to use an electric hand held whisk or a stand mixer with balloon whisk.

      Like

  32. Audrey

    Jeannie.. what would happen if I simply bake it without water bath? Will the cake become dry?

    Or can I just bake using magi cake strip? Without waterbath I mean…

    Like

  33. Phoebii

    Hi Jeannie,

    I baked this Pandan Sponge Cake yesterday, however my dough after adding the egg yolk turned out to be one big lump, it did not turn runny after mixing for a while.

    What do you think could be the reason?

    Thank you for always sharing wonderful recipe 🙂

    Like

  34. Bettina

    Hi Jeannie. Thanks for your great recipe. I have two small qustions:
    1. I am using a round cake tin with removable side and I greased the side with butter, but then the cake cracked down when I took it out of the oven and is now only 1.1″ high 😦 Is it better to NOT grease the side of the cake tin?
    2. I made my own pandan water out of pandan leaves. It has only a very light taste of pandan, but the good is it does not taste chemical as the pandan exstract I bought at an asian food store does. Would it be a good solution to mix my pandan water with a little bit of the pandan extract from the shop? What do you think?
    I am going to try to bake a new cake today 🙂
    Thank you very much for your help.

    Like

    • jeannietay

      Cracked down? you meant deflated? Then could be underbaked and meringue is too stiff. Oven too hot will cause the cake to rise too much and crack as well

      Like

  35. Eng li

    Hi Jeannie,
    May I know when to add in the salt because I don’t see it in the instruction?
    Also if adding cream of tartar will stabilize the meringue?
    Can I know which position the cake should be place? I mean lower, middle or higher?
    Ps: I tried baking once it rises well during the baking however collapse after baking and it is not as high as yours. I’m thinking it’s slightly underbake because I bake it higher deck and the surface turned brown so I reduced the temperature before 15 minutes. That’s because I was using fanned oven not realizing it actually make a difference. Please advice. Thanms

    Like

    • jeannietay

      If it shrinks too much then it’s either underbaked or your meringue is beaten too stiff causing cake to rise very high and deflates when cooled. I used lower level to bake all sponge and chiffon cakes. Salt can be added together with flour.

      Like

    • jeannietay

      Preheat the oven without the bath pan. Place the cake pan into the water bath pan then fill up with hot water then place into oven to bake.

      Like

  36. Aliso

    Hi Jeannie, thank you for the recipe. Everybody loves the cake. The only thing odd is if I used the waterbath, the cake always come out wet. When I put the pan of water underneath the cake to bake, it comes our good. I am using a 9″ pan and increased the temperature. I have tried 5 times but still the same. Any thoughts?

    Like

  37. Lisa

    Hi Jeannie! This cake taste better than the usual pandan chiffon! It’s so moist and soft! Even my daughter who doesn’t normally like anything with coconut in it loves it! Though my cake tasted good and was tall, it had a rather wet side and the top was wrinkly like a shar pei dog😅 It was beautifully domed before leaving the oven; but top wrinkled a lot when it cooled! Is it because of the size of the eggs I used? I used grade A. Thanks!

    Like

    • jeannietay

      I used 65g eggs. Try baking a little longer as I think it’s probably slightly underbaked. Press gently on the surface, if it’s squishy, bake it longer. You can unmould and return the cake (top side up) sitting in the oven to dry with the residual heat.

      Like

    • jeannietay

      Please do not invert the cake on to a plate! use a plastic board or better still your non stick frying pan. Invert, peel off the paper lining and invert it back up. Do not leave it for too long or condensation will occur and you will loose your top.

      Like

  38. Monika

    Hi..
    Found your blog recently and tried baking this last night. Taste is good, the texture is fluffy and moist. But the top skin is a little bit crunchy (not as soft as a cotton cake) and there are a few bubbles (holes) in the middle. Is it because I didn’t tap before baking or was it the stirring of the meringue?
    Will try baking it again soon. Thanks so much for sharing the recipe. My sister love pandan cake so much!

    -Monika-

    Like

  39. chomecc

    Hi Joanne!
    Thank you so much for the beautiful recipe! I just tried your recipe and while mine turn out soft and moist, it is not as fluffy. Do you think that is because I overmix the batter? At the same time, the sides of my cake went spotty but the inside was fine. Can you tell me what went wrong?

    Liked by 1 person

  40. Lisa

    Hi Jeannie,
    I’m just wondering so you can only use an aluminium cake tin 8 inch?
    Is this cake ok to cut in half and add fruits and cream? Will it become too dense if I put it in the fridge as I need to use cream to decorate it?

    Thanks for your help.
    Xx Lisa

    Like

  41. Priscilla Teo

    Hi Jeannie

    for the recipe above:
    50g pandan juice
    50g coconut milk

    i saw somewhere you replied a comment saying using 1tsp pandan paste and then top up with coconut milk. May i know is it 1tsp pandan paste + 100g coconut milk for this recipe?

    Regards
    Priscilla

    Like

  42. Kim

    Hi Jeannie, thanks for your great recipie, my cake surface very smooth, no crack at all, but after I unmolded, it’s started to shrink a little, surface have some wrinkle and some dense spot at the bottom of the cake. What caused that?

    Like

    • jeannietay

      add some green color to a tablespoon of batter and drop dots of that on the top of the cake. use a skewer to slice through the dots, from the top and drag the tail into a soft curve.

      Like

    • jeannietay

      Hi! i would say about 15 large leaves. Use some water to blend and squeeze out the juice. Let it stand until there’s a layer of clear water at the top. Pour most of it away and use the bottom dark green layer.

      Like

  43. Karen

    Hi Jeannie,
    I baked your panda sponge cake last night. after 15 min of 190C but when i lowered the temp to 145C at 30min the top part of the cake cracked but didn’t bounce back. So i did a toothpick test and is dry. Why does it crack? Thank you

    Like

    • jeannietay

      Are you baking with water bath? that helps to regulate temperature so you’ll get smooth top. If it still cracks, adjust oven temperature lower and bake it longer.

      Like

  44. cynthecakes

    Tried your recipe & follow to the dot. When I remove from oven & unmolded, the bottom is abit wet. Should I remove the water and leave the cake in the oven for another 5 mins?

    Like

      • cynthecakes

        I did another bake & did what u advised. I realised that after umoulding the cake & returning to oven for 3-5 mins, it shrunk some height. Did u face this issue?

        Like

      • jeannietay

        Sponge cakes do shrink a bit after baked. It’s only natural. If shrinking too much, you’d probably underbaked the cake.

        Like

  45. Yinny

    I extracted Pandan juice from the leaves itself. The cake has a hint of Pandan but the cake is not green in colour. Do you suggest putting in more Pandan juice?

    Like

    • jeannietay

      Blend more pandan leaves! leave it to set for an hour and pour away the top clear layer of the water. Use the darker layer of juice at the bottom.

      Like

      • Yinny

        Thanks! Should I just use more leaves but keep the amount of water the same? So this time round I use like 4 leaves with 60ml water. So next time just more leaves but still 60ml water?

        Like

    • jeannietay

      I blended the leaves with some water, squeeze out and let it sit for a couple of hours. Then slowly pour away the clear part of the juice. Use the green residue at the bottom.

      Like

  46. Jo

    Hi Jeannie, my cake raise nicely at the beginning but as I lowered the temperature after 15 minutes, the top started to wrinkle and shrink. May I know what is the problem with my cake. Thanks.

    Like

    • jeannietay

      Bake it longer to allow the crust to form before you lower the temperature. Alternatively, maintain at one temperature and let it bake steadily. All ovens work differently so find the best temperature and method that suits yours. Practice and take notes!

      Like

  47. SY KOH

    the cake came out from oven looks perfect, after drop the cake from about 1.5 ft high to avoid the cake shrink. After 5 mins the cake shrink, may I know the reasons please.
    Thanks

    Like

  48. Sharon Tay

    Hi Jeannie, I tried several times and failed everytime initially. My cakes would rise nicely, then erupted and cracked in the oven. Eventually when it’s demoulded, it collapsed n sunk. I was really frustrated bcoz I didn’t know where my fault was. Then I read up the long list of comments and I finally understood the reason. I have been under-baking the cakes and using too high the temp. Thereafter, I lowered the temp to 175 for first 15mins, then 130 degrees for another 90mins or little longer. When the cake comes down a little bit, I know it’s done. Ever since, I’ve always been successful and my family loves it so much! Thank you so much for sharing!

    Liked by 1 person

  49. Jo

    Hi, I’ve baked a number of chiffon cakes so am familiar with the whipping of egg whites. I’ve tried your cake twice now and both times it sinks in on one side. The first time I greased the sides of the pan and the second time I skipped the greasing. I baked it according to the time stated and when I slice it it’s cooked inside. I can’t quite figure out where I’ve gone wrong and wondered if you had any suggestions for me. Thanks

    Like

    • jeannietay

      You mentioned sinking on one side so could be due to uneven oven temperature. Try to turn the pan inside out at the 40th minute at least so that your cake bakes evenly.

      Like

      • chocolateynutty

        Hi Jeannie, I tried this recipe twice.
        First time with water bath and the bottom was moist due to leakage of water into my springfoam deapite wrapping w aluminium layer. Second attempt without waterbath, the cake deflate and didnt rise.
        if i dont use water bath method for this recipe, wld it have any drastic difference in the cake? What temp would u suggest for a 6inch round pan without water bath? Thanks in advance:)

        Like

      • jeannietay

        for cakes baked without water bath, you need to reduce the temperature so it wont cook the outer layer too fast. I can’t tell you what temperature as I do not know your oven. Maybe about 20-30 degrees lower than when using water bath?

        Like

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