Pandan Chiffon Cake Recipe

Pandan Chiffon Cake

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Ingredients

1) 170 ml coconut milk

2) 9 eggs whites

3) 1 rounded teaspoon cream of Tartar

4) 2 tbsp screw pine juice from 12 screw pines leaves

5) 8 eggs yolks

6) 255g castor sugar

7) 170 ml corn oil

8) 1 tsp vanilla essence

9) 140g ‘Softasilk” flour

10) 2 heaped tsp baking powder

11) 1/2 tsp fine salt

12) 1 tbsp food ‘green’ colouring

How to make Pandan Chiffon Cake


1) Preheat oven to 170C (350F)

2) Cook coconut milk over low heat till it boils and thickens like cream, stirring all the time. Set aside. to cool.

3) Beat eggs white till frosty, sieve the cream of tartar on to egg white and continue beating till very stiff but not dry. Set aside.

4) Combine A in a bowl and beat lightly.

5) Put flour in a mixing bowl. Make a well in centre, and pour in A. Bring in flour from sides and beat with batter beater till smooth.

6) Add the screw pine juice, green food colouring and coconut cream.

7) Fold in one-third of the egg white to the egg mixture and blend well. Then ass the rest of the egg white and fold in lightly with rubber spatula till well blended.

8) Pour into an ungreased 25 cm x 10 cm (10 in x 4 in) chiffon cake tin and bake for 45-50 minutes or till cake springs back when pressed with finger.

9) Remove from oven, invert cake tin and leave for 1/2 hour before transferring to a wire rack to cool.

  • yongfook
    yongfook says

    another one of my favourites!

  • sinarsuria
    sinarsuria says

    Yup, once you eat you won't stop.I love this cake too b'cos not too sweet and the pandan leaves, smell yummy!!!

  • jilllovesred
    jilllovesred says

    I've tried baking the cake myself, 3 times already but it hasn't turned out right. It's always spongy at the top and slightly soggy/sticky in the bottom. I've tried baking it for longer but it started the burn up top. Would you know why this is happening? I really want to get it right! Thanks :)

  • sinarsuria
    sinarsuria says

    hello jill....hmmm, if the cake has a spongy and soggy dense texture; maybe the cooking time too low, too little flour or too much butter or the oven door may have been opened during the early stages of cooking, with that too can contributed for the failure. I done this cake several times before without any problem. Anyway, I got 1 more recipe that I have tried and found the result much nicer. Pandan Chiffon Cake Ingredients:- (A) 4 Large Egg Yolks 70g Castor Sugar 1/4 tsp Salt (B) 85ml Corn Oil 115 ml Pandan Juice (Blend 8 pandan leaves with water in blender to get pandan juice) --> I'd mixed 1 tsp of pandan paste to the water instead. (C) 150g Cake Flour 1 tsp Baking Powder (D) 4 Large Egg Whites 70g Castor Sugar 1/2 tsp Cream of Tartar Method:- 1. Preheat oven 170C - 180C. 2. Sift (C) twice, set aside. 3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition. 4. Fold in sifted flour and mix well. 5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks. 6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended. 7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended. 8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked. 9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

  • yinittner
    yinittner says

    Hi! I just need to clarify step 4 - what is 'A'?? Thanks!

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