Tuesday, January 29, 2013

Fluffy Pandan Chiffon Cake


So, as I woke up this morning with great joy that the blog was finally open to public again with the block lifted, I was in great spirits! I baked 7 tubs of Pineapple Roses and baked 2 of these Fluffy Pandan Chiffon Cakes! It's also a great day as our church wedding venue has been confirmed! Charis Methodist Church it shall be! So, with this great joy.. I decided to bake 2 cakes on top of the 7 tubs of pineapple tarts I baked..

Pandan Chiffon Cakes are widely sold all around Singapore with Bengawan Solo's being one of the more popular ones. Giant/Shop & Save even sells them at a cheap cheap 2 bucks! Pandan chiffon cakes has always been my mum's favourite and it has also been my favourite when I was growing up. I can still remember stuffing myself silly with these fragrant slices. 

Some time ago, I tried a pandan chiffon cake using ieatishootipost's recipe but it didn't work out well for me as some parts of the cake were still relatively spongey. I believe this was due to the uneven folding of the batter back then.. well, that was till I decided to try out this recipe given to me by Vanessa using the hand folding method that I'm so deeply in love with!

Most people I know of would squirm at the thought of using their bare hands to fold the batter but to me, so as long as our hands are cleaned thoroughly before we fold the batter, it actually works better than a whisk or spatula!

So, here's the recipe that I love so very much as there's no food colouring involved.. all the flavour of the cake's from the pandan juice made from pandan leaves. This cake takes about 15 minutes to prep and an hour to bake. I'm using a 20cm base chiffon tin and it yielded a 2" tall cake. If you'd like, you can use a smaller tin to achieve a taller cake. 

30 April 2013: I made a taller version of the cake to full up more of my 20cm baking tin. 7 eggs would be perfect for this recipe provided that the eggs are the the 55 - 60g variety. I have provided the 7 egg version of the recipe in the ingredient list. 









Fluffy Pandan Chiffon Cake Recipe (5 egg version)
My baking tin had a base of 20cm

110g cake flour
5 eggs (55g)
60ml fresh coconut milk
60g oil (I used Canola oil)
1/4 tsp baking powder
10 pandan leaves
4 tbsp water
120g castor sugar
1/2 tsp vanilla extract

Fluffy Pandan Chiffon Cake Recipe (7 egg taller version)
My baking tin had a base of 20cm

154g cake flour
7 eggs (55 - 60 g)
84ml fresh coconut milk
84g oil (I used Canola oil)
1/3 tsp baking powder
15 pandan leaves
6 tbsp water
168g castor sugar
1/3 tsp vanilla extract

NOTE: Steps for the 7 egg version is the same as the one for the 5 egg version


Steps

Preheat oven to 150 degree Celsius. Wash and cut the pandan leaves into small pieces. Exclude the tips of the pandan leaves (3cm) as they will make your fingers itch. Blend the small pieces of pandan leaves with the water.

Strain it with a sieve.

Squeeze it dry.

Sift the baking powder and the cake flour.

I used fresh coconut milk. You may use Kara etc if you like but I prefer this.

5 egg version: Add 2 tbsp of the pandan juice to the coconut milk.
7 egg version: Add 2 and 2/3 tbsp of the pandan juice to the coconut milk

5 egg version: Take half of the castor sugar (60g) and add it to the egg yolks that have been separated from the whites.
7 egg version: Take half of the castor sugar (84g) and add it to the egg yolks that have been separated from the whites.

Stir well till light and fluffy. A spatula/whisk can do the work.

Add in 1/3 of the coconut milk mixture and mix well.

You'd get something like this.

Add in 1/3 of the flour and mix well. Repeat coconut milk mixture + flour mixture in 1/3 portions and mix well.

Add the oil and the vanilla extract. Set aside.

Mix egg whites till frothy. 
5 egg version: Add in the other 1/2 of the castor sugar (60g). 
7 egg version: Add in the other 1/2 of the castor sugar (84g). 
**Ensure that your tools are totally dry and free from oil etc.. else, the eggs will not become stiff. 

Whisk egg whites till still peaks are formed. You should get stiff peaks like this! So cute! XD

Fold 1/3 of the egg white mixture. 

You should get something like this.

To the remaining 2/3 egg whites, add the egg yolk mixture. Fold in. I love doing mine by hand just like how I like to fold my cake batter for my sponge cakes. This video will show you how.



Once done, pour the cake batter into the baking tin and shake/sway till batter is evenly distributed.
5 egg version: Bake for 60 minutes with the cake in the middle rack. (Fan mode)

7 egg version: Bake for 70 minutes with the cake in the middle rack. (Fan mode)

Cake's all baked! The low temperature will ensure that the cake will bake as 'cleanly' as possible without erupted tops like some chiffon cakes. No offence to the baker who did the follow cake but I like my cake top as flat and clean as possible.

This was how tall the 7 egg version yield. 


Image taken from http://crustabakes.files.wordpress.com/2010/10/pandan-chiffon-21.jpg

Once baked, prop the chiffon cake tin on a higher level to allow it to cool for about 30 minutes before removal. Alternatively, blast a standing fan at the cake for 15 minutes before unmoulding it.

Most people remove their chiffon cakes with the use of a spatula or knife. I prefer the hand removal method.. so here's a video that will show you how.


So, once the cake has been removed, serve it upside down.. Well, at least that is what everyone else has been doing cos' the bottom sure looks better than the top! I love how fluffy this cake is and with the intensified pandan juice modification I did as compared to the original recipe, the taste is much more distinct and it smells great! The cake is fluffy and moist, just the way I like it. Also, the cake was pretty and light green in colour from the pandan juice rather than using food colouring. I must say, this is a recipe to stay.

I'm so glad that my mum and my mama-to-be loved the cake.. I baked 2 of these today, one for my family, one for the fav boy's family. It sure is so much joy baking for people we love. 

So do give this recipe a try, with the hand folding batter method and hand-removal method. I'm sure you'll be pleasantly surprised at how good this Fluffy Pandan Chiffon Cake tastes!


14 August 2014 update
New image series taken from my new kitchen! (: 








I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 


59 comments:

  1. Hi! I just baked this cake! However mine didn't rise that much! (did the 7 egg version). What does it mean by fan mode? my oven has 3 kinds, one top heat with a chicken, one top and bottom heat, and one with zipzag lines!

    ReplyDelete
    Replies
    1. it might have been that your meringue wasn't whisked to stiff peaks? Was the cake dense or fluffy?

      Fan mode is usually top and bottom heat with fan turned on. Not sure if your oven has the fan mode. It helps with the even distribution of heat within the oven (:

      Love,
      Cynthia

      Delete
  2. Hi, I'm using microwave oven, what temperature should I use?

    ReplyDelete
    Replies
    1. Hello!

      This cannot be baked in a microwave oven. You'd need a convention oven.

      Delete
    2. Hi Cynthia,

      May I know at what temperature will be good?

      Delete
    3. Hello, 150 degree celsius for 60 mins works well for me (:

      Delete
  3. Hi! Where can I get fresh coconut milk from in the UK? I can only find tins.

    ReplyDelete
    Replies
    1. Hello! You might wish to try asian stores? Else, the tin ones may work just as well (:

      Delete
  4. Thks a lots for your chiffon cake advice !mine one came out nicely with a nice dome !

    ReplyDelete
    Replies
    1. You're most welcome! Glad that the recipe worked well for you! (:

      Delete
  5. Hi Cynthia

    Can't wait to share with you that i fiinally succeeded .Many thanks for your good tips and advice.

    Regards
    Mae

    Mae

    ReplyDelete
    Replies
    1. Hello Mae! (: That's awesome! It's my pleasure! (:

      Delete
  6. Hi Cynthia,

    My toddler son loves Bengawan Solo pandan cake. He eats it everyday whenever we go back to Singapore to visit his grandparents and aunts. I would like to bake the cake for him. Is it possible for you to convert the metric in grams to cup size? In US, most recipes are provided in cups sizes using ml or ounces. :)
    In addition, it may not be possible to find pandan leaves in US or Canada, will it taste the same if using pandan essence instead?

    Many thanks!

    KT

    ReplyDelete
    Replies
    1. Hello KT! Sorry but the measurements may not be as precise if I were to convert it.. maybe you'd like to get a weighing scale? It's really helpful for baking since baking requires precision!

      Pandan essence won't be the same as it is too faint and artificial. It's also known as screwpine over there.. maybe you can try chinatown? Alternatively, pandan paste works for this recipe too.. That can be purchased from supermarkets in Singapore to ensure that you have a good supply of this yummy cake for you and your boy!

      Delete
    2. May I know the measurement for pandan paste? Thanks. :)

      Delete
  7. Hi Cynthia,your cake look delicious.i love the crust.sorry as i just started baking not long ago, i ve a few qn.does u always bake ur chiffon at around 150c fan mode? After lets say 30min, do u use a tray or aluminium foil to cover the top of chiffon to avoid burnt top or u just bake thruout?
    or maybe i start turning on my fan.hehe.
    My chiffon cake upon cooling will shrink fr the side of tin but it still cling on to the middle tube n thus it did not fall off. Becoz of tt my chiffon quite naked with no crust on the side.lol. will over beaten egg yolk to ribbon stage cause that ? Or maybe there is other reason.lol.

    thanks
    I always bake at 160c .but after 18min the bake of my cake nearest to the oven back started to burnt.i quickly use a tray to block the heat.maybe the back of my oven is hoyter than front.

    ReplyDelete
    Replies
    1. Hello,

      I do 150 deg celsius throughout the entire bake. I do not cover it.. I usually place it in the middle of the oven (usually not the middle rack as it'd be too high)

      Did you overturn your chiffon to cool after it was baked? If not, that may have caused the shrinkage.

      Delete
  8. Hi Cynthia, your cake looks perfect!! May i know when you whisk the egg white till stiff will take how long? I'm afraid of over whisk it and the cake turn out will be bad ;(

    Many Thanks!

    Michelle

    ReplyDelete
  9. Hi Cynthia, can this recipe work with the spiral whisk as in your Earl grey chiffon recipe?
    I really love your blog, tried a few recipes and most turned out great 1st attempt, thanks for sharing!
    Btw, will you be trying jap cheesecake, had been trying few recipes but didn't work well..
    Thks, Kh

    ReplyDelete
    Replies
    1. Hello Kh,

      Yes it can! It's my pleasure to be sharing!
      Hmmm.. good suggestion. Let me see if I can do something like that when time permits!

      Delete
  10. Hello Michelle! Thank you! My apologies but I wont be able to advise you on the timing as different machines work differently. But when it's stiff, it will leave 'tracks' in the meringue.. Also, you will not be able to drop the meringue if you tilt the bowl over. Hope this helps!

    ReplyDelete
  11. Hi Cynthia, somehow my chiffon cakes, tho turned out spongy and nice, the outside crust seemed to be sticky. It gets more wet and sticks to the plate after some time.. Would you be able to advise where might have gone wrong? Thks karen

    ReplyDelete
  12. Hello Karen,

    It may still be a little unbaked/not sufficiently dried hence the set surface. Try baking it for another 5-10 mins! (:

    ReplyDelete
  13. Hi Cynthia,

    Thanks for sharing the recipe, I tried yours 7 eggs method but how big is your pan? I used 21 cm pan the cake over rise and when I inverted it one side of the cake dropped out from the pan. But eventually, the taste is delicious and my kids love it. Please let me know the size of the pan. Thanks.

    ReplyDelete
    Replies
    1. Hello,

      As indicated in the recipe, my pan has a base of 20cm.
      Is your pan very shallow? And did you season your pan before baking it?

      Delete
  14. Hi,
    Some parts of my cake was a bit wet (heavy?), while other parts are quite fluffy.

    And it has somehow shrunk a bit, and not as tall as it initially was.

    Any idea what went wrong?

    Thanks
    Jo

    ReplyDelete
    Replies
    1. Hi Jo,

      it is likely that your folding of the batter wasn't done successfully, hence the wet/heavy portion in the cake.
      with that, the shrinking probably happened.

      Delete
  15. Hi may i know can i use spartula(hands) to stir the egg whites till peak form?

    ReplyDelete
    Replies
    1. hello.. it's possible but it'll take hours.

      Delete
  16. Hi Cythia what do u mean light n fluffy when beating yoke w sugar

    ReplyDelete
    Replies
    1. hi, it means to whisk or mix it till it's lighter in colour and fluffier than when you first started.

      Delete
  17. Hi,

    If I m using a 18cm pan, how much ingredients shd I use? I try using the 5eggs method it's too much n the cake seems overflow when I bake. When I unmold it the cake seems to like too heavy n tall n the side like crumble..

    ReplyDelete
    Replies
    1. you can do a 4 egg version.. or I'm guessing that the 5 egg one would work too.. just that it'll be tall.. something like my 7 egg version in the 20cm pan

      You pan maybe short hence the overflowing.. try 4 eggs (:
      too heavy it maybe cos you didnt mix the whites well..

      Delete
  18. Hi,

    Can I know the no of eggs n ingredients if I using 18cm pan?

    ReplyDelete
    Replies
    1. you can do a 4 egg version.. or I'm guessing that the 5 egg one would work too.. just that it'll be tall.. something like my 7 egg version in the 20cm pan

      Delete
    2. Hi,

      If I use 4eggs how abt the flour etc? Is it the same as the 5 egg version?

      Delete
    3. please scale the ingredients down accordingly

      Delete
  19. Hi can I share your recipe? I attemp to bake before but sad to say it's not floppy but it shrink.Thank you

    ReplyDelete
    Replies
    1. yes please go ahead. the shrinking might be due to underbaking or your whites being mishandled..

      Delete
  20. Hi, i had tried both using 7eggs & 5eggs method using 20cm baking tin. Why both rised so high and like was like volcano eruption in the middle and later overflowing the tin. I'm using 150c fan mode.

    ReplyDelete
    Replies
    1. hello.. i believe your oven's heat is not true at 150 degrees. Please get a thermometer to measure the temperature. it's quite impossible for the cake to erupt at such a low temp..

      Delete
  21. Hi thks for ur recipe. My first attempt in chiffon n it's so soft inside. Outside is a bit dry though.
    I used hands to fold e whites into e batter n also in removing e cake. It's pretty easy. Thks again for sharing. My coming 3 yr old gal can't stop eating. Lol

    ReplyDelete
    Replies
    1. that's good to know. the dryness maybe due to your tin, not so much the recipe (:

      Delete
    2. Ah ic ok thks once again. :)

      Delete
  22. Hi how do you grease your baking tin before you pour in the mixture? What do you mean by season the tin? Thanks.

    ReplyDelete
    Replies
    1. hello,

      there is no need to grease the tin.

      Some people season it by baking with it a couple of times (may fail), some people scratch the inner surface of the tin so the cake can have a 'better grip' when rising during baking

      Delete
  23. Hi Cynthia,
    I am using a 23cm pan. Do I increase the measurement by 50%?

    regards, Rachel

    ReplyDelete
    Replies
    1. Hello Rachel,

      You may wish to try a 15 egg version (:

      Delete
    2. Hi Cynthia,
      I use a 23cm pan and it can only hold 8 (55 g) eggs the most.

      Delete
  24. Love yr recipe. Its e only one that works for me so far. Really like e hand folding in method. My son said he will give me full marks for this cake. Lol. Many thanks for sharing with us : )

    ReplyDelete
  25. Hi Cynthia. Can I use coconut cream?

    ReplyDelete
    Replies
    1. hello, i haven't tried.. it's much creamier so I'm not sure how that'd work out (:

      Delete
    2. Hi sis....i just tried ur recipe..but just wanna check why my cake inside feel a like a lil bit wet? Is it bake not long enough or .....? Thank you

      Delete
    3. Hi,

      did you follow the prescribed timing and temp?

      If it's wet then it's not baked thoroughly.

      Delete
  26. hi Cynthia, how many pandan leaves you used to make the paste ?

    ReplyDelete
    Replies
    1. please refer to the respective quantity for the size you intend to bake your cake. It's indicated in the recipe.

      Delete
  27. Hi sweetly, I am using 18/19 cm pan
    Is the baking time & temp also follow the same accordingly here or shorter?

    ReplyDelete
    Replies
    1. Hi, temperature remains but probably shorter timing.. You've to play by ear or maintain the duration since it isn't too big of a difference.

      Delete

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