Thursday, August 6, 2009

Pandan Chiffon Cake


3 egg yolk
25g sugar
1 1/2tbsp corn oil
1/4tsp salt
2tbsp pandan juice
70g coconut milk
1/2tsp pandan paste
90g cake flour
1/8tsp baking powder

3 egg white
50g sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.


Somewhere in Singapore said...

I like pandan, but i'm lazy to squeeze coconut milk...

Happy Flour said...

Hi Somewhere in Singapore,

Same for me, lazy... so once in a while I will use freshly squeeze coconut milk. I find that the taste and smell of Pandan Chiffon Cake using freshly squeeze coconut milk is really fantastic.:)

Kitchen Corner said...

Nicely baked chiffon cake!

Somewhere in Singapore said...

I also prefer freshly squeeze coconut milk, find it nicer...

Happy Flour said...

Hi Kitchen Corner,

Thanks for your nice words. :)

Sonia said...

Hi, my 1st time here, I like your blog, you are a good baker, will add you in my blog list and explore it later. I think the 1st recipe from you I will try out is Macaron, never eat and bake before..

Happy Flour said...

Hi Sonia,

Welcome, browsing my delicious bakes. Happy Baking. :)

yin said...

hello, can i know what size of eggs do you use? thanks

Bernice said...

hi there, your pandan chiffon cake looks so nice(: i just baked one, but when i remove the pan, the bottom of the chiffon cake caved in. Can i know what is the reason? and when i tried to cut it, the chiffon cake was squashed!

Happy Flour said...

Hi Yin,

I used about 60-65g egg without shell.

Happy Flour said...

Hi Bernice,

Your egg white was not beat properly. Egg white should whisk until about stiff peak. Do try again.

Snooky doodle said...

What a nice blog! this cake is perfect . I like it s colour too :)

Happy Flour said...

Hi Snooky Doodle,

Welcome, browsing my delicious bakes. Happy Baking. :)

vicky2074 said...

Hi Happy Flour,

I love Pandan Chiffon cake!! I have one doubt about chiffon cake...Is that compulsory to use tube pan? how bout the normal spring form or round pan?

Happy Flour said...

Hi Vicky 2074,

Yes, chiffon cake has to use tube pan. If you use normal cake pan, the cake will collapse after baking.

Anonymous said...

Can you explain what the is pandan juice and pandan paste and where do you get it from please?

Happy Flour said...

Hi Anonymous,

Extract juice from pandan leaves to get Pandan juice. You can buy pandan leaf from supermarket or wet market.

Pandan paste is a kind of essence which has pandan flavor and colouring included in it. You can get pandan paste from bakery mart.