Apr 7, 2009

Pandan Chiffon Cake

To summarise my bakes for chiffon cake the last few weeks, my first attempt was Pandan Chiffon which was quite badly done. Follow by Banana chiffon, I was pretty satisfied with it. Then I tried Chiffon Cheesecake & Double Choc Chips Chiffon all were quite successful. After baking those few I'm more familiar with the techniques of making Chiffon cake now. Thus, I decided to try Pandan Chiffon again last night using back the same recipe from my 1st attempt which was from Richard Goh's baking class. However, I did some alteration to it and I'm so glad that it's turn out so well. I think I will stick to this recipe for my pandan chiffon and now I just need to improve on browning the side of the cake.

Pandan Chiffon Cake







Recipe adapted & altered from Richard Goh's baking class:
Ingredients:
(A)
5 Egg yolks
60g Sugar (80g)

(B) - Mix well
20g Water (20g pandan juice)
1.5tsp Pandan paste (1/2tsp)
80g Coconut milk (60g)
45g Corn oil (50g)
1/4 tsp Vanilla paste
A pinch of salt

(C) - Sieve twice
75g Plain flour
35g Corn flour
0.5tsp Baking powder (Double action)

(D)
5 Egg whites
60g Sugar (70g)
1/4tsp Cream of tartar

Method: (For 21-22cm chiffon mould)
Preheat oven at 170 degree C (for my oven) (180degree C)Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 45-50 mins. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

29 comments:

Anonymous said...

thank you for sharing and the pandan chiffon looks yummylicious. May i know what are some alteration which u mentioned for this recipe.I noticed only pandan paste, no real pandan juice required for this recipe?

cheers
sue

Wen said...

Hi,the original is in red and green is added.

Anonymous said...

thank you. Hope my result will be as good as yours :)

rgds
sue

Wen said...

Hi Sue, you r welcome and happy baking!

youfei said...

Hi Wen,

Your pandan cake looks really good! esp the texture! do you mind if I link you to my blog?

-youfei-

youfei said...

Hi Wen,

Your chiffon cake looks really good! esp the texture! =D

Do you mind if i link you to my blog?

-youfe-

Wen said...

Hi Youfei,

Thanks for dropping by my blog. It's my pleasure to be linked and I already linked yours.

Happy baking & blogging!

spots said...

Hi, I was wondering if you could steam this recipe instead of baking it? Wld you happen to know?

Wen said...

Hi spots,

I'm not too sure but I don't think is suitable to use a chiffon cake recipe for steaming. Maybe a buttercake recipe is more suitable for steaming.

Leo said...

Hi Wen,

I have baked the pandan chiffon cake based on the recipe shared by you. Thank for sharing. The taste of the chiffon cake is very nice. The shape of the cake is there, didnt sink. However, I realised that the cake is a bit wet, is it normal? Thank again for the recipe. You are great.

Cheers.

Wen said...

Hi Leo,

Thanks for trying out the recipe. It shouldn't be a bit wet but was moist. You can bake a bit longer to reduce the wetness.

Honey boy said...

Hi Wen,

May I know where can I get a heart shape chiffon tin? I saw your Durain chiffon on the gathering yesterday very pretty.... Thanks!

Wen said...

Hi Honey boy,

I got the mould from ShopnBake where she import from Japan.

Honey boy said...

Hi Wen, may I know how can reach Shopnbake? Is it a shop or a website? Thanks.

Wen said...

Hi Honeyboy,

Oh Shopnbake owned by one of our local blogger:
http://esjoie.wordpress.com/

and the online baking supplies website is:
http://shopnbake.wordpress.com/

Anonymous said...

Hi Wen

Tried out your recipe today and it turned out really well. But still need to improve the unmolding skill, sorta disfgured the cake. Also there was some big holes despite banging the batter several times. Will continue to hone my skills...gula melaka chiffon maybe??

Sabbymum

Chris said...

Gosh, this looks so tempting! Must try it out soon!

wensdelight said...

Thanks for dropping by! Your site looks great with lots of asian recipes! I'm going to check out often.

prispoh said...

Hi Wen

Just like u to know that I tried out ur recipe for pandan chiffon cake on Friday 26 aug 2011 and chiffon turned out really really good.  I gave some to my church friends and they rave about it.  They told me my chiffon cake tasted much better than the ones sold at Bengawan Solo!  The chiffon cake was not dry and eating the cake was like eating clouds, haha.  I am so proud.

wensdelight said...

Wow...glad to know that! Thanks!

Bonniewltan said...

Hi Wen

I tried your orange chiffon cake and it turned out really nice. Now I would like to try this pan dan chiffon recipe. May I ask what exactly is pan dan paste and where I can get it?

wensdelight said...

Thank you Bonnie! You can get it from supermarket or baking supplies shop. Is pandan leave extract/essence. Happy baking!

Diana said...

Hi Wen,

Had tried Pandan chiffon and it was excellent. Texture was soft just like Prima Deli.  I used the actual pandan leave juice i/o paste.  BTW, do you had macaron recipe? Pls advise.thank you.

wensdelight said...

Hi Diana, glad that you like the Pandan Chiffon. Sorry till now I have not tried making any macaron.

lydia said...

I want to say "Thank You" for sharing this recipe. My daughter's favourite and she request for it almost every week. Guess what, when ever she have her first bit, she will show the sign of thumbs up..that's how fantastic your recipe is....

wensdelight said...

Thanks Lydia! Glad you enjoy it!

mabel said...

hello! i need to bake a cake for a (very cute) lactose intolerant child, so immediately I thought of a chiffon. your s looks lovely n soft with nice small bubbles so i'm really keen to try it out.  thanks so much for sharing this. however, is it alright to bake this in a normal ring instead of a chiffon mould?

if the cake comes out well, do you mind of i post a photo of the decorated cake on my blog (just started!!!) with links back to yours for the recipe and inspiration?

btw, thats is a lovely bible quote!!! God bless!

wensdelight said...

Hi Mabel,

Thanks for trying out the recipe. Yes I think you can use a normal cake tin but just line the base of the tin, no need to line the side.

It's my pleasure for linking me. Thanks! Happy baking!

mabel said...

Hello!!
XD it works n its brilliant!! good things =P cake had a good texture n wasnt too oily, though I still need to work on getting even air bubbles. But baking this in a normal cake tin is a definite no no. I used a 20cm dia ring n the poor thing just didn't get as much rise in the centre during baking and sank while cooling, even though it was hung upside down. I posted a photo of this failed attempt too (http://www.amabilew.com/2012/08/lime-coconut-birthday-chiffon-cake.html), as a warning!

thanks so much for the recipe!!!

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