Monday, February 22, 2010

Pandan Chiffon Cake

I've always wanted to bake this cake because of its nice pandan aroma with the soft fluffy texture but never quite start it. Recently a friend of mine asked me something about baking this cake one day, which got me very intrigued and motivated to want to start work on it rightaway!

The original recipe from Prima website is suitable for 18cm pan but because I got myself a 23cm pan, I multiplied the ingredients by 1.5 for the ideal size and height. (listed in red) I frequently follow recipes from the Prima website as I find them very easy to follow and tend to have a 90% success rate even when baking it for the first time. The remaining 10% is well.... based on a recipe of good luck and skill :S

Squeezing out the pandan juice

The uneven cracked top


Final piece of cake :)

(150g) 100 g Top Flour (couldn't get it in Fairprice near my place, so I got it from Cold Storage) (1.5 tsp) 1 tsp Baking Powder
(1.5 tbsp) 1 tbsp Pandan Juice (I added more juice to 'enhance' the flavour)
(150 ml) 100 ml Coconut Milk (I use trim coconut milk for less the fat than origninal pack)
(6) 4 Egg Yolks
(75) 50 ml Corn Oil
¼ tsp Green Colouring (I only add a small drop)
(7) 5 Egg Whites
¼ tsp Cream of Tartar
(150g) 100 g Castor Sugar
Pinch of Salt


1 Preheat oven to 170°.
2 Extract pandan juice from finely pounded pandan leaves mixed with water, and add to coconut milk. Stir well.
3 Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
4 Sift top flour and baking powder and fold into mixture. Mix until smooth. Set aside.
5 Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and beat until stiff. (it gets abit noisy here at high speed :S)
6 Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
7 Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
8 Pour mixture into an ungreased 23cm chiffon tin and bake for about 50mins.
9 Turn tin over on a cake rack to cool before loosening cake.


(adapted from Prima website)

14 comments:

Cook.Bake.Love said...

Ur pandan cake looks great!! U make me feel like having it now.

Missy said...

it smells great too! :)

Passionate About Baking said...

Hi Missy,
The pandan chiffon looks so nice and yummy! I've always love pandan chiffons, but just didn't like the idea of putting essence, and too lazy to squeeze pandan juice! Hahaha...But looking at the beautiful pandan chiffon you have, makes me want to bake it again! ;) Thanks for sharing your recipe!

Missy said...

HI PAB.... yes it is really troublesome to have to blend and squeeze out the pandan juice. and the taste of the pandan is very little. but i still like pandan cake :)

Aimei said...

wow... first attempt? congrats on your success! :)

Missy said...

yes aimei! and tks :)

Anonymous said...

looks Yummy! Im a vegan how can i make it with out eggs???

Missy said...

Annonymous: to be frank i dont think this can be achieved without eggs.. as the whisking of the egg whites give it a very light texture... you might want to look at other alternative recipes?

tks for dropping by.

Vera said...

Awesome! I've tasted the cake during my stay in Sinagpre and wondered what makes the cake green!

Missy said...

Vera: its actually pandan leaves, with a bit of green coluoring
but the smell is irresistible!

grub said...

your pandan cake looks very fluffy and soft!

as 1 don't have access to fresh pandan leaves here where i live, i wonder how much pandan paste i should substitute in. in addition, do i have to use the chiffon tin to bake this cake, or can i use a regular cake tin? (would the baking times be different?)

hope you can help out. many thanks in advance :)

Missy said...

HI Grub im not sure about pandan paste cos i use pandan leaves. i suggest to try out, you reduce the amount needed to 'test bake' to get the correct taste and texture.

and i use the chiffon tin for pandan cake cos it is of a different structure to normal baking tins... it has the 'hole' in the centre..

Michael said...

One of the best recipes I have tried so far. I am just starting to bake and I am really happy to come across a simple yet very flavorful cake recipes I have tried. I would surely cook more of this in the future. It also went really well with a hot cup of coffee made from my expresso coffee maker at home. Thanks!

Missy said...

THanks Michael!