Pandan Sponge Cake (Chiffon recipe)

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Ingredients:

150g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g coconut oil
120g pandan juice, use the residue (paste) for more vibrant colour
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

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Method:

1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Sieve flour/baking powder. In a mixing bowl add coconut oil, pandan juice, santan, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. 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 80 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.

Note 1: this cake is baked using Smeg oven with above stated temperature.

Note 2: If you bake this cake in a tube pan, it will be called chiffon cake:D If baking in tube pan, not necessary to bake in water bath. It’s ok for chiffon cakes to crack 😛

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35 Comments »

  1. looks like a must try..

    Liked by 1 person

  2. bakedwithlove said

    Hi Jeannie. Thanks for sharing all your wonderful recipes. Can I replace the 120g pandan juice with 1 teaspoon of bottled pandan paste? Thanks

    Like

    • jeannietay said

      Yes you can, however you need to add milk to replace the 120g of liquid too.

      Like

  3. bakedwithlove said

    One more ques, do you use fan force oven when you state the temperature? Thanks

    Like

    • jeannietay said

      No fan unless stated. Temperature and time are indications only, you still need to know your own oven .

      Like

      • bakedwithlove said

        Thanks Jeannie

        Like

  4. Chewettes said

    Wow! How did you make that pattern on the top? Also what’s your secret for baking perfectly flat top cakes?

    Liked by 1 person

    • jeannietay said

      Hi Chewettes, just follow the recipe carefully and keep experimenting with your oven temperature

      Like

      • Spud McLaren said

        But what about the pattern – how did you do that? It really does look inviting!

        Liked by 1 person

      • jeannietay said

        Add some color into a tablespoon of batter, mix gently and drop small dots on top of the cake batter. Then use a toothpick to slice through from the top, end with a nice curving tail.

        Like

  5. Mavis Ong said

    My oven, the fan is unable to turn off. Can you kindly advise for fan forced oven, what is the temp and duration for this cake. Thanks.

    Like

    • jeannietay said

      Adjust lower by 20C degree, if too brown place a baking sheet on the higest level to block heat. If still crack, next bake adjust lower until you get perfect cake.

      Like

  6. Michelle poh said

    Hi, this chiffon n the cook dough method, do they taste the same?
    The ingredients are the same right?
    Thanks!

    Liked by 1 person

    • jeannietay said

      Same, just the method slightly different. Cooked dough produce softer texture.

      Like

  7. […] saw the recipe from Jeannie Tay’s blog. The method is however, not the easiest, quite challenging for an amateur like me. […]

    Like

  8. Jen Eliva said

    HI mdm,

    I’ve used ur method to bake , is it normal that it sink when I took oute the cakes from the oven ?

    Like

    • jeannietay said

      If sank too much, it’s probably underbaked.

      Like

  9. Jen Eliva said

    Hi mdm,

    Is it normal it sink when took out from the oven ?

    Like

    • jeannietay said

      Normal to sink yes, but not too excessively

      Like

  10. Grace Tan said

    Hi, I followed your recipe and used SMEs oven
    160 but I only had a 7inch round tin n slightly overfill and can’t achieve a smooth top. Do you have any tips for 7inch round tin coz I only have one baking tin. Thanks, grace.

    Like

    • jeannietay said

      Bake the balance in cupcakes liners. You have to adjust temperature and time accordingly. Know your oven!

      Like

  11. mum4cutie said

    Hi Jeannie, thank you for sharing this wonderful recipe. Unfortunately, I can’t find any cake flour in my location. Can I use standard flour or plain flour instead of cake flour? Thanks!

    Like

    • jeannietay said

      yes, you can easily make your own cake flour by removing a tablespoon of the plain flour and add a tablespoon of corn flour. Sift well before use.

      Like

  12. Leanne Do said

    Hi Jeannie I am going to try your recipe for the pandan chiffon cake but I will bake in a 25cm angel food cake pan. I will double the recipe as well. Could you please let me know how long I should bake the cake if I will double the recipes? What is the temperature in C and F? Also can you please show me how you design the top patterns of the chiffon cake? It enhances the cake to the next level of design. Also, should the eggs whites and yolks be room temperature or cold from the fridge? Thank you very much and look forward to hear from you.

    Like

    • jeannietay said

      Double the recipe would be too much. You’ll probably need a 8-9 eggs recipe for a 25cm tube pan. Just google for temperature conversion. Eggs are at room temperature. Separate them while still cold then leave it to thaw.
      As for the design, just drop colored batter in tiny dots and use a skewer to slice through the dots. Temperature can follow recipe; time you have to adjust according to your oven.

      Like

  13. Jessy said

    Roughly how many pandan leaves and water to blend to get 120g of pandan juice?

    Like

  14. Jessy said

    Can i omit the baking powder?

    Like

    • jeannietay said

      You can omit it. HOwever make sure your meringue is very stable as you will be depending on it to lift up your cake as it bakes.

      Like

  15. dia said

    Dear Jeannie, can you please share what was do you think of these cakes, what are the differences of the result:
    Chiffon cake recipe vs Ogura recipe vs Chiffon cooked dough vs ogura cooked dough. Thanks.

    Like

    • jeannietay said

      Hi! chiffons are typically baked in tube pans. If I bake it in a normal pan, I refer to it as sponge cakes. Ogura are softer than chiffons and usually with an extra whole egg added into the yolk batter and baked with water bath or steam bake. Cooked dough is another method of preparing the cakes. You cooked the flour with warm oil before adding the yolks and milk/liquid.

      Like

  16. wdw20 said

    Hi Jeannie, may I know how many pandan leaves do I need to get 120g of pandan juice.
    How do I go about doing that? Blend with water and let it sit on the fridge is it? Thank you.

    Like

    • jeannietay said

      Hi! yes, you can blend about 10 big leaves with either water or coconut milk if you like your cake with more coconut milk. If you using just water, blend with as little water as you can and let it sit until the juice settle to the bottom. Pour away the clear top layer and use the green part.

      Like

  17. Olivia said

    Hi Jeannie, if I want to have more coconut taste, can I use 100g pandan juice and 50g coconut milk instead of 120g pandan juice and 30g coconut milk? Tks.

    Like

    • Olivia said

      Or if I do not have enough pandan juice, can I make up the different with coconut milk?

      Like

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