Pandan Chiffon

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Pandan Chiffon Cake

Ingredients:

110g cake flour/superfine flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
20g coconut milk
80g concentrated pandan juice (blend a bunch of leaves with some water, squeeze out the juice and let it sit for a while until you see a layer of clear juice on the top. Discard the clear liquid and use the dark coloured pandan juice)

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, coconut milk, 20g sugar and pandan juice until well blended. Add the yolks and mix well with a hand whisk before sifting in flour mixture and mix again until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8β€³ tube pan.
6. Bang the cake pan gently on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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31 Comments »

  1. Bravucon said

    Looks perfect and delicious! I’ve tried several recipes and not every recipe is fantastic. It also depends whether you have a good oven or not. What i experienced is that the constant temperatuur really is important. When I read this recipt it gives me hope. I’m going to try your recipe soon! I’ll let you know if i succeeded or not. Thank you for sharing the Pandan Chiffon Cake.

    Liked by 1 person

  2. Josie Wang said

    Tent the cake using aluminium foil or baking paper? I was told using the former will result in darker surface.

    Liked by 1 person

  3. Bravucon said

    Hello Jeannie, the cake was delicious. I made 1 mistake. I forgot the corn ingredient. Nevertheless the cake was succesful! Next time I won t forget the corn 😊. My first time that the Cake was beautiful on the outside. Thank you so much. We can rely on your recipes!

    Like

  4. Sylvia Dcruz said

    Looks yummy

    Liked by 2 people

  5. Janet said

    Hi..i’ve tried to do follow exactly your recipe & method but the top started to crack at ard 30 mins.. may I know what’s wrong? : )

    Liked by 1 person

    • jeannietay said

      Could be your meringue is too stiff and your temperature is too high.

      Liked by 1 person

  6. Sharon Lim said

    Hi Jeannie. Thank you for your recipe. My family loved it. But my cake sank slightly. May i know what should i do to prevent the cake sank? Keep the cake in the oven for 10 mins after turn off or otherwise?
    Thank you

    Liked by 1 person

    • jeannietay said

      Bake it slightly longer. Test doneness by pressing lightly on the top. If squishing too much means it’s not dry enough.

      Liked by 1 person

  7. Agnes said

    Hi what happens to the 20g sugar?

    Like

    • jeannietay said

      Added to the yolk batter. Have amended. My apologies.

      Like

  8. LinSiew said

    Hi Jeannie, thanks for the great recipe. I’ve made it and it taste great but whilst cooling the cake it dropped out of the pan. Would you be able to tell me why that happened? My temperature is at 160c gas oven. Baked for about 80min but the top doesn’t really look brown. It was cooked through. Not hot enough?

    Like

    • jeannietay said

      Bake it longer. Reduce the water in the bath so that it dries up towards the end. That way the sides will be dry enough when cooked and won’t drop out.

      Like

      • LinSiew said

        Thanks for your reply. So the water bath was the culprit? I put quite a lot water as there was still water after finishing baking 😩 (and I was thinking I might not have enough water πŸ˜›). Thanks for the advice will try again next round.

        Like

  9. Adel said

    Thank you Jeannie for the sharing. May i use round cake pan instead of tube pan? If yes, should i use 8″ cake pan ? and how long the baking time? Thanks

    Like

    • jeannietay said

      Yes you can use an 8″ round pan. I normally bake at 160C for 90 minutes with water bath method. Adjust accordingly.

      Like

      • Adel said

        Thank you and God bless.

        Like

      • Adel said

        Hi Shifu, I had tried 2 times, it had risen till very high but then sink seriously in the middle after baked :((((( the bottom part of the cake quite moist ..
        May I confirm should the egg white beat till soft peak or firm peak ? Is the baking powder 2 tsp caused the cake raised too much ? Or because my temperature remained at 140? Thank you.

        Like

  10. Jenn said

    Hi Jeannie, can this cake be made into normal plain chiffon cake if we minus the pandan juice??

    Like

    • jeannietay said

      Yes of course, or other flavor if you wish. Just replace the pandan with whatever liquid that you fancy.

      Like

  11. Amanda said

    hello Jeannie, for the blob on top of the cake (heart shapes), are they from the egg yolk batter itself? thanks

    Like

    • jeannietay said

      It’s the same batter, just add some color to make it darker.

      Like

  12. siauw christine said

    Hi, jeannie, you have two pandan chiffon cake recipe. what is the difference?

    Like

    • jeannietay said

      You can use any one you like. Some may have more liquid and some more flour.

      Like

  13. Sarah Ng said

    Hello Jeannie, I’m using Pandan essence instead of pandan juice. Therefore, how much more liquid should I add & should I add on the coconut milk? Thanks…

    Like

    • jeannietay said

      You can replace the pandan juice with water or more coconut milk if you like it.

      Like

  14. Shannon said

    Hi Jennie I have tried waterbath method for chiffon but my cake turn out not as light as normal baking. It is heavy and dense. If use waterbath How will it help chiffon cakes?

    Like

    • jeannietay said

      It only helped to prevent cracked surface. So bake without waterbath if you prefer a lighter more open crumb chiffon with crusty sides.

      Like

      • Yeo said

        Thanks Jeannie. Have u tried Singapore bengawan Pandan cake? If water bath will achieve same texture? 😜 I think I will try the water bath again with less water and longer baking time. Update u again.

        Like

      • jeannietay said

        yes, i tried and it’s very soft. However the taste is not pure pandan.

        Like

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