Hello. 3. Then, there’s the rest of the ingredients that make up a thick batter made with eggs yolks, liquids (water / milk / juices / extracts), sugars, oil and flour. Have a wonderful weekend, and happy baking! Hi Ann, thank you for your kind words of sharing and encouragement! That’s so wonderful to hear! If you skip this step, you may find holes within your cake after baking. Hi - I followed the recipe the first time and fantastic - except the cake wasn’t green enough but could taste the pandan flavour. As pleased as I was with how well that recipe was received, I just knew it could be even better! I finally tried your chiffon cake recipe! Otherwise, bottled pandan extract can also be found in Asian grocers. Top n bottom heat setting? I don’t have chiffon cake pan but round tin pan or Bundt cake pan. The humble pandan chiffon cake has been named by CNN as Singapore’s national cake. Hi Jay, the ingredients are segregated in the individual steps. I’d love to see your bakes so if you’re on Instagram, feel free to #foodelicacy, ya?? That's what I did but maybe I should have used the blender on a gentle setting? However, I bet that it would be finished within a day or at the very most, two! How to make a pandan chiffon cake is a lovely easy step by step recipe… None of the ingredients should taste sour. At the same time, it helps to reduce air pockets in the batter, so big gaping holes in your chiffon cake can be avoided. Hope this helps! As a chiffon cake, it is really light! Hi Celia, Last week, I started to bake your Pandan chiffon cake using exactly your recipes and steps and it was the best Pandan cake I ever made. 1. I don’t have coconut oil, can I replace it with melted unsalted butter, or olive oil? It is a result of combining the Western technique that we have come to know of as the chiffon method in cake baking, with the rich and bold flavours of traditional Asian ingredients. Each step needs to be adhered to closely. Happy baking! The other option is to substitute every 1/2 tsp cream of tartar with 1 tsp lemon juice or white vinegar, as they have the same acidity as cream of tartar. Celia – many thanks for all your hard work to put out such a thorough and detailed recipe! Yes, it's best to use a tube pan (with the hole in the middle). but sadly it’s still a little bit wet on the bottom of the cake eventho i put 50 mins inside the oven with both fan top and bottom. Thank you!!! You know how many other Pandan recipes I have tried and it fell short. You also need to invert the cake pan immediately when it’s done baking and out of the oven, and let it cool completely inverted. It’s best made from extracted juices from pandan leaves (screwpine leaves), instead of artificial pandan paste. I tried it today and made 2 changes: coconut oil and 2 tsp pandan powder instead of juice and paste. Hi! My son gave his seal of approval. Finally, give the pan a few taps on the counter top to minimise air pockets. Thanks so much and so sorry for boo boo! Will it affect the taste? An easy-to-follow recipe for pandan chiffon cake which makes a rich, moist, just perfectly sweet chiffon that's cotton-soft light and fluffy, and wonderful aromatic! Fantastic results, my family and friends love the chiffon cakes I’ve made. We are going to try again. Hope this work out for you, Min, I’d love to know how it goes! For the batter: 7 egg yolks; 65 g sugar; 120 ml coconut milk; 70 ml oil (4 tbsp + 2 tsp); 20 ml pandan juice (1 tbsp + 1 tsp); 1/2 tsp pandan paste; 140 g cake flour; 1/4 + 1/8 tsp salt; 1 1/2 tsp baking powder. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over. In a separate bowl, whisk egg whites with the remaining sugar until stiff peaks form. Hi! The recipe says it can be substituted but i dont know what quantity. Hello celia, May i use coconut oil instead of veg oil? Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness. No-Fail Pandan Chiffon Cake, Easy Step-by-Step Recipe. Photos: Marcus Tan for The Straits Times. Hi Celia, aw..bummer, sorry to hear that?. What about salt? In this recipe, the addition of coconut milk enhances its flavour. If your crumb was airy and fluffy throughout the cake, and not dense or compacted towards the bottom when inverted, meaning the top is now the bottom, then it’s a good and successful bake. Also, thank you for sharing the amount of lakanto and extra tips! You’ll see the same half-curl or hook at the tip if its at the ideal stiffness (see photo #4 below). Hi may I know how I can store the cake? nice recipe keep sharing your great recipes specially on cakes. Family was impressed and keeps pestering me to make more! Because there could be a few possible causes, I’ll try to cover these in a separate email to you. 120g castor sugar. & while typing out this, my 2nd attempt is in the oven! This is tricky because the recipe calls for blended pandan leaves along with water and coconut milk. To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible. Be careful as dark-tinted pans could also be non-stick, so avoid these for chiffon cakes. I tried your recipe and it didn’t turned out right, my chiffon cake, doesn’t look good. The cake has to completely cool down to room temperature before storing so as to avoid moisture building up in the container. I put it on a bottle,upside down but bcos it is non stick, the cake drop off tearing it in the middle before i can put it back. thanks a lot. The cake rised beautifully mid baking but it sank later on. You are literally eating tiny pockets of air! Hi Rachel, I haven’t used sugar substitutes like sweeteners, so I can’t say for sure how the texture and moistness will be affected. Gone in a jiffy every time.. thanks for sharing this! Also, baking times can vary from oven to oven, so you may need an extra 5 to 10 minutes of baking to allow the moisture to escape. For the batter:2 egg yolks; 20 g sugar; 35 ml coconut milk (2 tbsp + 1 tsp); 20 ml oil (1 tbsp + 1 tsp); 2 tsp pandan juice; ¼ tsp pandan paste; 40 g cake flour; ½ tsp baking powder; pinch of salt. Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more! Place the cooling rack over the cake mould. For the meringue: 4 egg whites, 1/2 tsp cream of tartar, 45g sugar. Both occassion, the cake raised after baking. Hi Maryjo, it could be due to under beaten egg whites or the cake hasn't been fully baked and this causes shrinking. I love the taste but I was not successful even after 2 attempts. :). Remember, chiffon cakes need to ‘hang’ in an inverted position until completely cooled. When you say it didn’t rise straight, did you mean it was lopsided? Set aside … hello celia! Pandan chiffon cake batter. i tried the orange and mocha chiffon cake last week end and turns great. You might have some extra cake batter left over after filling a 23-cm chiffon pan. Cut cleaned pandan leaves into 2-cm (1-inch) sections. Add sifted baking powder and cake flour into the mixture. Few questions: Should I on the fan or not? Using home-made pandan extract alone, without the pandan paste, may not render such a vivid green tint, and will be mild in flavour. Can i know why ? I’d love to hear how it turns out! Hi there ! You can try whipping the meringue using caster sugar (the finer sugar particles will cut through the egg whites more effectively) and be gentle with the folding. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. I made that kind of cake in my second or third attempt. I love your recipes, will try more. I have 25cm tin too, i baked 1.5 times recipe for 60 min, worked very well ;). Love it. Does anyone know what cooking time and temp adjustment I should make? You can make your own cake flour by mixing 2 cups of all-purpose minus 4 tablespoons mixed with 4 tablespoons of corn starch. Otherwise I followed the directions to the letter. Then run the spatula around the base to release the funnel. This will give you a smoother and finer cake crumb and enable the cake to rise evenly and uniformly. Usually, 4-5 drops are more than enough. Thanks! 3) Prepare the pandan juice: wash 8 pandan leaves and cut into strips of 1 to 2 cm. If you like your pandan chiffon cake tasting richer, you can use pandan extract in place of pandan juice. I wish you success! Pandan chiffon cake is soft, fluffy, moist and fragrant. Hi Jamie, that’s so wonderful to hear! Also, although it did rise a fair bit, it did not rise as high as the one in your video. I love your recipe! Add salt too. Here’s how: The meringue is probably the most important aspect when baking a chiffon cake. Hi Celia Thanks for your reply. The size of the mould is between 18-22cm. I’m a beginner at baking but managed to somehow bake this successfully ? It could also be that the cake was not baked long enough, or the temperature was too low, or the egg whites were not whipped enough to stiff peaks. Store the rest in an air-tight jar and keep chilled for up to 5 days. Hi Stella, thank you for writing! May I know if it’s OK to use 50g eggs? The second is an overworked batter, which usually happens when there’s too much folding causing the meringue to lose volume – this too, results in a dense and compact crumb. Take care and stay safe too! And I don’t know if my question is silly or not… May I ask for the oven mode. Can I check hw i can adjust my recipe for a 6 inch cake tin? Thanks much. I haven’t encountered the sides ‘cracking’ open before. Hope this helps! Blend with 50ml of plain water and strain the mixture to get 30ml of juice. Baking in dark-tinted pans will give you a darker cake crust, while non-tinted or light-tinted pans will yield a lighter crust, in general. Hi Celia, thank you for your advise. Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Lower down the temperature to 140 degrees next time and place a layer of aluminium foil if it begins to brown too soon. next time i will try the other variant specially chocolate chips chiffon an wil give my review after. Malaysian, Singaporean, Indonesian, Bruneian. It should take about the same time. Chinese-Style Tender Braised Chicken with Potatoes {New & Improved Recipe! Also, the cake collapsed a little albeit the inner layer’s texture is that of a regular pandan chiffon cake. It could also be due to how well you beat the egg whites, and the technique of folding it gently into the batter so that you don’t lose too much of the trapped air bubbles in the whipped egg whites, which helps the cake to rise evenly and uniformly. Have on hand an ungreased 10" tube or angel food cake pan. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Hi! Hi Doreen, thank you for writing in! Hi, may i know how to adjust the ingredients measurement for a 23cm chiffon tin? I have always wanted to make a chiffon cake but assumed it was too difficult. You could try whipping the egg whites with agave, I’ve read that it does work. Additionally, the temperature of the oven might be too high or is not stable. Would you like any vegetables in the recipe? In cooking, we use it also to wrap savoury foods like meat and sticky rice in Asian cuisine. Let cake cool upside down in the mold. 10 pandan leaves. What you think, cause of this? not stiff enough) or over-folding the whipped whites, or over-mixing the cake batter – these all lead to loss of trapped air bubbles and thus less volume = less height = more denseI texture.? Hi Celia My chiffon pan is 23cm, how to adjust the recipe & what’s the baking time? Take care! Hello Celia: thanks for the detailed instructions and photos. Neha. Hello, I just tried baking this. I’d love to know how you do it! And I know this sweet treat resonates with so many of you from the wonderful comments I’ve received over the years. How much pandan paste do I have to add in? In that case,is it necessarily to have pan that have a hole in the middle? hehehe. Soggy crumb could be due to under-baking. I just made it with round tin. The whisk helps incorporate meringue more easily and thoroughly, with minimal loss of volume due to the inherent shape and structure of the whisk. Bake at 165 to 170 deg C, for 50 mins to 55 mins, depending on your oven. Can i use corning ware instead? And used cake flour and omitted the baking powder. Place chopped pandan leaves into a blender or food processor and add water. Is coconut cream able to be substituted in place of the coconut milk? I think putting it in the fridge will change the texture. Is delicious and end product looks presentable even though encountered some problems… 1. =D. Can I omit the pandan juice & use only the pandan paste? Once again, thanks so much for the recipe. The taste is very dense and tasty. It should keep well for three days. That should make enough batter for a 23-cm chiffon cake tin. I suggest adding a bit more pandan paste as well if you prefer. I can think of a few possibilities if the cake didn’t rise quite as tall: (1) meringue might have lost a bit of volume during the folding process, thereby losing some trapped air bubbles; (2) meringue could have been slightly under-whipped so it hasn’t reached the optimal amount of trapped air bubbles; (3) may need to check if your baking powder is still active, or might have lost some efficacy. When the egg whites become frothy, add sugar bit by bit in a steady stream. I had to swap out leaves for extract, and then add green food colouring (we're under lockdown so couldn't get to Chinatown to buy the leaves). Hi Liz, coconut oil should work out fine, and I think even better for flavour! How To Make A Chiffon Cake. No, the cake pan does not need to be greased because the batter needs to cling onto the pan to rise. I can’t say for sure but this may be due to uneven folding of meringue into the batter. Keep sharing your baking stories, ya? 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