Pandan Chiffon Cake [Original Flavour]

Pandan Chiffon Cake

Baked chiffon cake pretty often recently, both J and I love it very much. After baking so many chiffon cakes I then realised that Pandan Chiffon - the original flavour, was not on my list. This Pandan Chiffon was yesterday's afternoon tea, and the day before was Cheddar Cheese Chiffon. By the way, the chiffon mould I have is 6". A small cake a day, not too much eh?


I did not use green colouring if you are wondering why the colour is not as greenish as the one from bakery.

Pandan Chiffon Cake


Ingredients (8"):
A
4 egg yolks
20gm caster sugar
50gm vegetable cooking oil
40ml pandan juice
30ml coconut milk (I used milk)
¼ tsp salt

B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

Methods:

  1. Preheat oven to 170 degree C.
  2. In a large mixing bowl, whisk together ingredients A until combined.
  3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
  4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
  5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, stir until just combined.
  6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
  7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Comments :

11 comments to “Pandan Chiffon Cake [Original Flavour]”
Anonymous said...
on 

PLEASE MAIL ME A RECEIPE CHIFFON CAKE WITHOUT PANDAN. I AM A SRI LANKAN AND I HAVE NOT HEARD OF PANDAN. IS THERE ANYOTHER THING THAT I CAN MIX??

Anonymous said...
on 

I missed to mention the mail address. it is nishanthisi@yahoo.com

julie said...
on 

this recipe u can make how many small chiffon cake?
look so great i long time never make chiffon cake liao.
keep it up.
Thanks
julie

Anonymous said...
on 

Hi

I made the chiffon cake w/out pandan. it came tasty but did not arise. why is that

Lydia said...
on 

Julie,
This recipe can make 2 x 6" chiffon cakes.
All the best!

Anonymous,
I think most probably the problem is caused by the egg whites.
-Over beatened?
-Mixing bowl got tinny bit of oil/egg york?
-Egg whites too cold? I had problem with cold egg whites before, no mater how long I beat, it would not raise.

Sarah's Daddy and Mommy said...
on 

My family love chiffon cake alot, but for me it is not easy to bake it, especially beating the egg white till reach stiff peak. So I guess I better buy from bakery shop, hehe.

Lydia said...
on 

Joanne,
Try adding cream of tartar when beating eggwhites, it is not as difficult as you thought.
cheers,
Lydia

tracy said...
on 

Hi, i was just wondering. How do i make the pandan juice? I am staying in Australia now and can only get hold of fresh pandan leaves! Thanks (=

Lydia said...
on 

Hi Tracy,

Pandan juice - pandan + water, blend then strain.

Try to look for pandan assence in oriental shop, shld be able to find it sydney.

鸿 (Hong) said...
on 

I have tried the recipe but am using the small cornell oven, only with upper n lower heat, I put in the middle, bake exactly with your steps, outside burnt n inside moist. Can advise me on this problem

Lydia said...
on 

Hong, most probably is the oven temperature too high. Each oven behave differently, so try to bake with lower heat next time.

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