Pandan chiffon cake

Rating: 8 / 10

This is at least my 3rd attempt to make this cake. My earlier attempts were all disasters though they all tasted a lot better than they looked. This is the first time that my pandan chiffon cake is finally recognisable as such. Hallelujah!

After this I can tell you here and now that beating egg white is an entire science in itself ! Did you know there are no less than five stages in egg white beating? Phew!

Let me know if anyone wants the recipe.

12 Responses to “Pandan chiffon cake”

  1. KEEEKEEEELEEEEE Says:

    I would loooooooooooooooooooooooooooooooooooooooooooooove your recipe for purrrrrrrrrrrrrrrrfect pandan chiffon cake.

    xxx

  2. Priscilla Says:

    Please please please ! Can I have the recipe !

    Thank you !!!

  3. laifong Says:

    Here is the recipe. Enjoy !

    Ingredients:
    (A)
    4 Large Egg Yolks
    70g Castor Sugar
    1/4 tsp Salt

    (B)
    85ml Corn Oil
    115 ml Pandan Juice

    (C)
    150g Cake Flour
    1 tsp Baking Powder

    (D)
    4 Large Egg Whites
    70g Castor Sugar
    1/2 tsp Cream of Tartar

    Note: Blend 8 pandan leaves with water in blender to get pandan juice

    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.

  4. mei Says:

    I just happen to have the mood to make chiffon cake today…. was so happy to see the result when the cake was in the oven, the volume was doubled. Had it baked accordingly till to the last stage of the cooling…. but to my dissapointment, when I took off the bottom part, there’s a big ‘crater’!!!

    My hubby was telling me, you jump for joy too soon….. 😦

    When I read of your (Lai Fong) attempts, then I’m motivated again… .. This was my first attempt, so will try again, with your recipe this time…. will post in the feedback….

    regards,
    Mei

  5. laifong Says:

    Hi Mei,

    If the crater is caused by a large trapped air bubble, then banging the tin hard a few times just before putting it in the oven will help to release large trapped air bubbles.

    One thing I still can’t figure out is how the skin on some chiffon cakes can be so smooth and nice. For me, as you can see, the skin always scrapes off somewhat no matter how careful I take the cake out of the tin.

  6. jean Says:

    I have just done with my chiffon cake. It’s my second attemp, somehow somewhere is wrong, when i cut my cake, somehow the base of the cake looks wet/moist ( not uncook ). some friends comment that problems mights lies during folding the egg white. pls help.

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