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😛

20 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?

    Like

    • 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

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