Pandan Sponge Cake using Chiffon Recipe (cooked dough)

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7Sept2016

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Pandan Sponge Cake using Chiffon (Cooked dough) recipe adapted from Ennety’s Orange Chiffon

Ingredients:

160g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g oil
120g pandan juice
30g santan (coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
150g sugar

Utensil: 8 x 3″ round normal pan, line bottom and grease side

Method:

1. Preheat oven to 170C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Heat oil in a saucepan, using low heat to 70C then add all the sifted flour/baking powder (mix the salt into the flour)and cook through. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 90 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Notes: used Elba oven baked at 170C (no fan)/30 minutes, 150C/60 minutes. Remove water bath and put back to bake at 100C for 10 minutes.

 

 

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7Sept 2016

22 Comments »

  1. KJ said

    Pandan cake always makes me feel at home! This looks deliciously light and fluffy

    Like

  2. Janice said

    May I know can I use TOP flour instead? All ur cakes are so perfect.
    Thank you!

    Liked by 1 person

    • jeannietay said

      Yes you can, I have even used plain flour before.

      Like

      • Janice said

        Hi Jeannie, thank you for replying.
        Oh! Can be added then do I need to increase the volume of plan or TOP flour?

        Like

      • jeannietay said

        No

        Like

      • Janice said

        Noted. Thanks!

        Like

  3. Genevieve Foo said

    Thanks for sharing. If I use fan assisted oven, what temp would be good and how long?

    Like

    • jeannietay said

      I have not baked with fan before, so this is just a suggetion, as I started with 170C, you can do it at 150C. Then decrease to 140C. If crack, then adjust lower for the next bake.

      Like

  4. Jus said

    Hi Jeannie, can we make this without using fresh pandan juice but with a good pandan essence instead? How should I change the measurements for the pandan juice and coconut milk?

    Like

    • jeannietay said

      you can replace the pandan juice with milk or more coconut milk and water.

      Like

      • Jus said

        Thanks Jeannie!

        Like

  5. Eunice said

    Hi Jeannie, is there a texture difference between this recipe and the one which does not cook through the flour? Thank you.

    Like

    • jeannietay said

      Just slightly softer, if I am lazy I skip that part too

      Like

      • Eunice Tan said

        Me again Jeannie. When your recipe says 170C, do you mean including water bath in the oven, temperature is 170C?

        My cake was only fluffy First half. Second half to the bottom, it was “damp”. Please advise what went wrong with my baking.

        Thank you.

        Like

      • jeannietay said

        Are you using normal pan? If so, I can only guess that you are not mixing the batter to the meringue thoroughly enough, or you are baking it with too low temperature.

        Like

      • Eunice said

        I am using normal pan. Kindly advise on the 1st paragraph concerning temperature and water bath.

        Thanks again.

        Like

  6. sharon said

    Hi Jeannie, i was looking at both your recipes on Pandan Sponge cake (cooked dough and non-cooked dough). Cooked dough needs to grease the side of the pan, and non-cooked dough doesn’t. Does greasing makes a difference?

    Like

    • jeannietay said

      greasing makes it easier to unmould otherwise you have to run a knife around it

      Like

      • ivonne said

        hi jeannie…. i want to asked u what is the different final cake texture between using cooked dough n no cooked dough (like ogura n chiffon).. i see the picture its almost the same texture?… thx a lot

        Like

      • jeannietay said

        Yes, not much difference, only slightly softer perhaps.

        Like

  7. Teresa said

    I tried but my cake is flat. Why?

    Like

    • jeannietay said

      Could be you overbeat your meringue. I am guessing your cake might rise too high while baking and deflated once cooled. Beat meringue to firm ony, with a curve at the tip of your beater.

      Like

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