I've got a house full of my son's young male friends with big stomach and huge appetite this weekend, a cake like this may just be enough for them to share! Baked everything as is for 7” tube pan with the exception of shorter baking time. To break it down, it is about 30 grams each for the white and about 18 grams each for the yolk in case you want to really measure them out. Unfortunately I had quite a dense layer at the bottom… is there any way I can prevent this in the future? Preheat your oven while you are doing the work Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! Another thing to double-check with you is that to make sure your chiffon cake pan doesn’t have a non-stick coating. Hi christine,my wife brought it to work and all her colleagues love it and even say wanted to buy from me!i want ask u,when we add in the flour that part,can we use machine or must we fold in the flour? 5. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). I've tried making pandan cake a couple of times before, but with little success. You don’t have to use what I suggested here. But i noticed your oven temperature is lower than Christine’s. I strongly encourage you to use the chiffon pan with a removable base. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. Thanks for the recipe. Harry Baker is credited as the inventor of the cake in the 1940s. Do not grease your cake pan Joyce: You can keep it overnight. Learn how your comment data is processed. Probably the heat from the bottom was too high, so the bottom of the cake expanded too quickly before the inside was done, so still wet. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? One large egg with a shell is about 58 grams. The juice is added to the cake batter and the meringue frosting to give the distinct pandan flavor. The cultivated plant features upright bright green leaves, and it's the leaves that are desired for cooking up many Thai and Southeast-Asian dishes. Let the cake cool down completely That’s great! Gradually add dry ingredients to wet ingredients Mix wet ingredients Use a whisk attachment to whip the egg whites and cream of tartar (or lemon juice/vinegar) on medium speed until frothy, Once it’s frothy, gradually add sugar in 3 batches and turn the speed to high and whip until you get a stiff peak. Repeat this motion several rounds. @Anonymous:You can use milk instead. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). 2. Tie about six pandan leaves into a knot, place in a pot, pour in six cups of water and add six cups of sugar. Mix dry ingredients If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. That’s me! i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? When that happened, I made three chiffon cakes in two weeks. I added a few drops of pandan essence so the cake is in light green. Fold the meringue into the batter Hi Christine,I'd like to make this cake in a 1/2 sheet pan. :D however, I would like to ask you:1. if I want to do a simple plain (vanilla flavor) chiffon cake, do I just substitute the 100ml coconut milk for 100ml of milk or water? No trace of yolks or any grease Remove it from the freezer, then wrap tightly in plastic wrap and aluminum foil, which helps prevent freezer burn. @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. For those who wants to giv it a try, this is d best recipe around. Hi Aisha, there could be several reasons. The temperature of the eggs Use a large clean bowl, making sure there’s no water or oil in it. A food blog that brings you tried and true Asian recipes. The top of the cake in the pan after cooling is completely nice and flat, no visible shrinkage (the true test for a good chiffon cake recipe, imo). You can extract pandan juice to be used in cooking and baking. The good news is you can make your own by using only two ingredients: all-purpose flour and cornstarch The whipped meringue I failed several times and learn from them along the way. Thanks so much for the recipe! If you turn the bowl upside down, it won't drip, Gently fold in 1/4 of the meringue into the thick batter. It turned out well BUT it did not rise as much as I wanted them .. Well reduce or increased the sugar for the meringue make any difference? You have to keep you eye on the cake and temperature at least until you know how your oven behaves. Did you put a thermometer in your oven and check whether the temperature was right? @Anonymous:If cream of tartar is added, the beaten egg whites won't collapse easily.You might like to replace with 2 teaspoons of lemon juice if you don't have any. What ?!? When separate the yolks from the whites, make sure there’s no trace of yolks in the whites or you will have a hell of a time trying to whip that meringue. Its so simple to make and the taste beats those sold in bakeries..:))). Yes, I hear you. **I didn't have 9 pandan leaves to make this cake and I know that the cake won't be as flavoursome as usual and had to supplement the taste with 1-2 drops of pandan paste. And d cake tin doesn't have to be greased? Transfer to a tightly covered jar and keep in the fridge. Must've been the greased mould then. This Pandan chiffon cake that I’m writing while brushing my teeth for example. They will come back on once the door is closed.”, It does sound like your oven bakes faster and more evenly. Hi Christine, i tried this last night, the bottom of the cake crack, but i don't mind the look as long as the taste is good. Let’s get started. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: http://ramenandudon.blogspot.com/2012/01/pandan-chiffon-cake.html. Also this video of how to fold in egg whites might help too. cake looks amazing. For pandan leaves you could search for toey leaves which is the thai name for it. The whites will whip better DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake. I found the Pandan juice at a Koren market called H Mart. Hi Christine,Can I omit the pandan leaves juice or substitute with something else? I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. How small depends on the tool you will use to grind them. @Anonymous：You could use self-raising flour. I even baked much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore. You can then cook with the juice or add gelatin to make a beverage called buko pandan. Preheat oven to 170C (338F). For 10-inch chiffon cake: 330 F (165 C) for 50-55 minutes, then lower temperature to 300 F (150 C) for 10-15 minutes. Hey Christine , great blog !!!! You can wipe with some lemon juice to ensure I may use fan force in future for this recipe. I’ve been wanting to make this cake for the past 5 years! If it has a non-stick coating, your cake will not rise much no matter what you do. Southeast Asians and Filipinos use the leaves of the plant to add flavor to rice and other dishes. Pandan, also known as screw pine, is an aromatic tropical plant. hi Christine,I tried this recipe just now. i do not have cream of tartar now....would it be ok if i ignore it? The cake needs to cling to the side of the pan to rise. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. The original recipe suggests boiling some pandan leaves and using the water from it to flavor the sponge cake. I find that baking at this temperature in my oven prevents the cake from cracking, cm (6-inch) to 26 cm (10-inch) chiffon cake pan. Thanks a lot!! All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. 3. thank you. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed, Pour the batter into an UNGREASED chiffon cake pan. Thanks,Caroline. Mix well. FYI, I uploaded two videos on youtube: how to beat and fold in egg whites. I finally made this cake! Thanks. Transfer to a cheesecloth or muslin cloth or use a strainer to squeeze the juice out. Proper storage includes dry conditions and no exposure to extreme hot or cold temperatures. Also known as screwpine leaf. (cuz my dad is a big fan of just vanilla chiffon and I can't find a good recipe anywhere)2. if I want to make a cocoa flavor chiffon, just substitute a tbs cake flour for a tbs of cocoa powder?Thank you so much! You can use whatever similar tools you already have in your kitchen. The purpose of doing this is so that the cake will not collapse due to its own weight. You can use electric mixer to mix in the flour. Allow it to cool completely. It is so flavorful that I seriously want to bottle up the flavor and turn it into a fragrance. Not sure what the hold up! @Karelessly in Love：Do you have pestle and mortar? . If using a blender or a food processor, cutting them into two-inch lengths should be sufficient. 13. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) everytime at home. Set aside. I would love to see it! I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. Any suggestions how i can decorate it if i want to make it into a birthday cake? Mine is a conventional oven (bottom heat only). This advice works for any kind of cake: layer cake, sheet cake, pound cake, quick breads, and even cupcakes, and we’ll break it down into into frosted and unfrosted, cut and uncut cakes. Squeezed dried pandan pulp. I found your recipe easy to follow and the cake turned out light and fluffy. Thank you! 9. i've tried making it following different recipe and yours the best!! @Tabitha:Probably the egg whites were not beaten or folded well. Gradually add the sugar as you beat. The pandan chiffon cake is one of the crowdpleasers, and it’s almost always sold out if you head down too late. Measure out the amount of pandan juice you need and keep the leftover in the fridge for up to one week Mixing the thick batter: Separate the egg yolks from the white. The removable base will make your life easier. Use within a week. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. Maybe I'm over folding them. A Southern cook can never have too many casserole dishes or pretty cake keepers.A keeper not only transports a cake to a party with style and ease, but with one of these devices, you can store a frosted cake at room temperature for up five days; the cover will protect the cake from dust, pet hair, etc.A large overturned bowl also works well in a pinch. I always use granulated sugar and my oven is conventional with bottom heat only. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. I saw the contestants did that on MasterChef Australia. Stored like this, a decorated cake will keep in your freezer for up to 1 month. Your info is very helpful. You can, for example, add marshmallow meringue or a nice layer of whipped cream on top. :D My brother can stuff one large slice into his mouth haha since the the chiffon is so soft haha, Hi ChristineI love this cake but buying a full cake costs $8. Add coconut milk, So long as you follow the instructions step by step, you will achieve a delicious, light, gently flavored cake, all the way from the tropics. This helps to pop large bubbles inside the cake batter. Whisk in oil until … @Munierah:It's always gone very quickly whenever I made this cake. The yolks Hello! If you could see white traces after baking, then you'd know that the egg whites were not folded in properly although you didn't realize before.It's quite often that the bottom or middle part of batter is not mixed well. :D but here's a question..some bits of the cake was sourish...do you know why? You may need an electric hand mixer however, as you have to whip whole eggs until stiff. Place the oven rack 3rd from the top, Place the egg whites in a clean bowl. I baked two chiffon cake with your recipe today with an 8 inch tube pan. Easy as that! 1. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? 1. I made two chiffon cakes, one with cake flour and one with regular all-purpose flour and I can immediately see the difference in terms of softness. Thanks for the Pandan cake recipe and tips.Btw, is it essential to use that special tin cake with the hole in the centre or any tin will do ?ThanksJ x. Then I also didn’t know how to fold the meringue into the batter correctly, so on and so forth! After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. I'm not sure if it was because i use the cooking spray when i baked the cake. :) The coconut milk and pandan flavour are perfect combination. Strain the batter if necessary to get rid of any lumps, Preheat your oven to 330 F (165 C). 8. Thanks for making it! For 6-inch chiffon cake: 330 F (165 C) for 35-40 minutes , then lower temperature to 300 F (150 C) for 5-10 minutes @acexkeikai:Every brand might be slightly different. @ghosie:Interesting! Steamed Pandan Cake. invert the pan immediately. The cake was not too high to be able to invert it using the pan’s feet. Basically this makes 1 cup/140g of cake flour. Remove cake from the oven. Get the eggs out from the fridge 30 minutes before you plan to start the job. @Anonymous：Thanks for your input. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. But the texture might be a bit different. Hi Christine! Make sure your mixing bowl is clean and no grease. Coconut Pandan Cake Recipe, Recipe based on Thomas Keller’s Coconut Cake from Ad Hoc At Home. If you want a totally natural pandan cake, just skip the pandan essence. My cake has big holes (air pockets). You will have a better chance of getting a smooth batter without overworking the batter. The top part is crack after 15mins.. Is it because I put the cake tin abit high? Then carefully invert the pan upside down. Where has time gone? I updated this recipe on 10/22/2020 to include recipes for different tube pan sizes. How to tell if chocolate cake is bad or spoiled? Lastly, add olive oil. @Anonymous：I see. You could eat it all in one go (and this is a judgement-free zone), but if you want to store it for later and are wondering how, we’ve got the answers. The chiffon cake comes out good everytime. Hi Christine: I have tried to make chiffon cake from your recipe a few times. Cream of tartar contributes to the stability of your whipped meringue. The chiffon cake is considered to be the first cake to use salad oil as an ingredient. Enjoy and try to finish it within 3 days (which I'm sure it will be gone before then). @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. Pandan is a herbaceous tropical plant that grows in Southeast-Asia. How long can the assembled cake (i.e. This site uses Akismet to reduce spam. Cut the leaves into smaller pieces. i fold the egg white until cannot see any traces but after baking ,i can still see white traces in the cake.why is that so? @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. Hi, Is it a must to use coconut milk in this chiffon cake? Hi, I have tried to bake the pandan chiffon cake a few times but each time half way during the baking (about 15 mins after in the oven at 150 C fan force), the top of the cake start cracking. Gently drop the cake pan from about 10 cm height on the counter 2-3 times There is a “convection” option but I did not use it for this chiffon cake. 1. but when it cool down, it collapse & inside turn to wet.Please advise. Is it due to me opening the oven halfway while it bakes? If the oven door is opened during baking or roasting, the broil element will turn off immediately and the bake element will turn off in 30 seconds to 2 minutes. I tried baking it today and it looked good in the cake pan -a nice brown colour on top and the needle/chopstick came out clean when I stuck it into the middle. Try to scrape from the sides of your mixing bowl to bottom, and turn it over to top. Don't be alarm if your cake has some cracks on top. perhaps the eggs you used were larger in size? 3. Tried this recipe? Pour and smooth I cooked in a 10-inch pan on convection. But you know, all those sound more difficult than they actually are. @Anonymous:Seems that the oven temperature was not even. Gently push the base to lift the cake out. All the ingredients except the cream of tartar are not sour. Every year we ask the same question. Since the cake contains coconut milk, it's best chilled after 2 days … Continue on with second 1/4 of the meringue again to mix. Once the cake is done baking, remove from the oven and invert the cake upside down immediately. Please take a look at the video of how to fold-in egg whites, the link is posted on the right sidebar on this blog. Have to stop myself at third slices. Once decorated in buttercream they are put in the refrigerated case with a sell by date of three days. Sift in cake flour and baking powder in three batches into the egg yolk mixture. If you don’t have any, simply replace it with another acid such as lemon juice or vinegar. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it’s green color. 2. I tried that and it gave us a delicate, tender flavor and aroma. Thank you for sharing this healthy recipe (less oil and sugar). How do you manage to take the cake out of the ungreased without breaking it every time? A complete guide and tips to make sure you can replicate this recipe at home successfully. Hi Christine,This Pandon Chiffon Cake is just the answer to my prayer! @Caroline ：You can get cake flour from Asian grocery stores. Stop once you reach a stiff peak. I just made it this morning. If you are curious. Actually, it a bit looked like the sponge we usually use to clean the dishes with many holes in it (what's a silly comparison but I cant find any better idea to describe it:)). So nice of you.Hope you'd bake a perfect chiffon cake next time. Ever tried Tangzhong breads before? with buttercream on) keep at room temperature? What you are looking at will become the bottom of your cake. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely. I just turned on the normal bake mode to bake this chiffon cake actually.I often place the cake in the middle rack. Watch the video about how to make this fluffy cake below or read on for the recipe in text and pictures. Get them out from the fridge 20-30 minutes and let them sit at room temperature before you plan to start working on this, Make sure you cut the leaves into little pieces to extract the juice out from the leaves. Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. I know I've beaten the egg whites right. There you have it !!! After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（300F）, continue to bake until cooked through. Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. My husband and kids had never tasted pandan before. Thank you for taking the time to reply . Your cake looks awesome! Coconut milk/milk Cream of Tartar It also gives you that nice crumb structure to the cake. Excellent Pandan Chiffon cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. Your cake looks delish! By the way, take your time and share us your iPad photos : ). You can separate the yolks from the whites and let them sit for 30 minutes. 3. I usually am at the beginning of the years and then what I’ve written down have just left as well…written down! Combine well. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. There are few things that contribute to the softness and that spongey texture of chiffon cake. Whip the egg whites I made this this morning using your recipe and I totally love it. This is another leavening agent that helps to add to that light and fluffiness to the chiffon cake. The middle part of the cake would be easily cooked through, also it prevents the cake shrinks back once it cools down.You could use a normal squarish mould to make chiffon cake too. The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence … @Anonymous:After the cake was completely cooled down, I used a very sharp saw-blade-knife to remove the cake. Once out of the oven, drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage. About beating the egg white and heating i did it as the direction. It turns out well! Use a rubber spatula to smooth the surface. Place pandan leaves in a muslin bag and squeeze out the juice. So light and moist unlike store bought stuff! So soft and fluffy! Joyce Posted by Anonymous, at Oct 25, 2012, 1:14:00 PM . Chiffon Cake pan with a removable base 7. Set aside … Is it granulated sugar? I use large eggs for this recipe. The flour This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Process to small pieces. If you grease it, the cake will never rise It is not a difficult cake to make, you just need to be organized and have all the equipment you need ready. I have not baked ever. keonicakes Posted 23 Feb 2011, 1:09am Looks so good! However, the next day, it dried up more but still a little wet. If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. @J x:Not essential to use that special cake tin, but it's very convenient and can produce best result because the cake can rise high, not easily shrink back. This recipe calls from 20 cm pan, which is about 8 inches. pandan chiffon is always a winner to me! =D. It could be the heat over the top was not high enough. Christine, hi!If I do not own a food processor, how do you advise that I extract the pandan juice? Here comes another tangzhong recipe agai... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It is best if you use fresh leaves – you can make do with pandan extract alone – but the result won’t be quite as good. @Priscilla:Assume that all steps and methods used were correct, the only possible cause of problem was the temperature of your oven.If the top of the cake was still wet, the cake still got moist inside. For 8-inch chiffon cake: 330 F (165 C) for 45-50 minutes, then lower temperature to 300 F (150 C) for 10-15 minutes I finally just decided to crack 5 eggs and started whipping the meringue !!! Save my name, email, and website in this browser for the next time I comment. @Anonymous:No problem. Pop into the oven and let it bake at 330 F for 50 minutes (for 8-inch chiffon cake), see my post above for more details on cooking time for a different size). Invert the cake upside down anyway, I use the smaller cake tin. For 7-inch chiffon cake: 330 F (165 C) for 40-45 minutes, then lower temperature to 300 F (150 C) for 5-10 minutes You’ll get a lighter shade of pandan juice. I’m happy to know that. Just in case your cake shrinks a bit, hope you don't mind. I love chiffon cake for its soft, pillowy, and spongy texture. Strain the batter if you can’t seem to get rid of lumps @KP :You're welcome. Pour the cake batter into the pan and smooth the surface with a spatula I used the regular “bake” button. Use it for recipe requiring pandan juice or you can make pandan extract from it as well. For example: This recipe uses 100 gr cake flour for 8 inch cake. The problems you encountered are very common.As for beating egg whites, please refer to this video I posted previously on the side bar of this blog here. Every year I told myself I’m going to be VERY organized. I always use Christine’s pandan chiffon cake recipe however the top cracks always and big cracks. Thanks for your input.Love your blog. Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. A light and fluffy cake. In Chinese, it is known as 'fragrant plant' because of its unique, sweet aroma. I wonder what's wrong with it? Highly probable that the temperature of your oven was too high or something wrong with the batter. Your cake would look a bit light yellowish, not bright green though. 330 F ( 165 c ) about 30 grams each for white and swirl. To be used with a spatula, until just combined it every time ( pockets. Of the eggs get the cake turned out a little wet by half and more evenly 10. Using ur recipe and am very pleased with the batter, why is that this Hokkaido Toast! It was still very moist at the bottom… is there any way I can decorate it if I 4! Probably the egg whites and fold into the thick batter found out that the cake will never rise.! 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