Hi, I'm Celia. Sweet and Sour Fish + The Best Sweet and Sour Sauce Recipe! Then I came across this website and thought I’d give it a try. Hope this helps! Doesn’t sound like this posed a problem.? I have to say that the flavours of coconut and pandan in this version is not too rich, nor heavy on your palette. Hi Jamie, sure. Place the pulp in a metal strainer. I plan to make the cake as soon as I get my pandan flavor bottle. Hi Celia, thanks so much for this recipe. Can I ask how much essence to use to replace the 15 pandan leaves? In baking school, we were encouraged to fold all our meringues with whisks! None of the ingredients should taste sour. Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Pour batter into an un-greased 20 cm chiffon tube pan. Hi Celia, your recipe taste really fragrant and it rises well too . Baked in pressure cooker and replaced sugar with lakanto. Thanks ! Hi Ana, wow!????? Using a chiffon or tube pan would be best. Do not grease the sides or base of pan. Can I omit the pandan juice & use only the pandan paste? However, I bet that it would be finished within a day or at the very most, two! Am I supposed to mix in the eggwhite carefully, just with a spoon? Basically, it looks a bit like a small hook at the tip. Even then, the pandan flavour might not be as pronounced compared to pandan paste. Hi Liz, coconut oil should work out fine, and I think even better for flavour! Once again, thanks so much for the recipe. Hi Hui Ling, I usually buy pandan paste from Phoon Huat outlets, or from NTUC supermarkets – any brand will do. The Best Vegetarian Pandan Cake Recipes on Yummly | Pandan Coconut Butter Cake, Pandan Chiffon Cake, Pandan Chiffon Cake. I have 25cm tin too, i baked 1.5 times recipe for 60 min, worked very well ;). Always share recipes and videos by attributing with a link to this website. Maybe try a different brand? If you did all that, then the usual issues with chiffon cafe could likely be that the egg whites were not beaten sufficiently to just stiff peaks, or over folding the batter which could cause the cake to lose volume and become denser. Happy baking! . And I don’t know if my question is silly or not… May I ask for the oven mode. I realise there could be various contributing factors, so hope I’ve helped you identify what the possible issue or issues might be. If i’m using 100ml for the extract what’s the amount of “the rest”? We will get there ;). Totally looking forward to trying out this recipe next. Light and airy with a beautiful pastel green inside and refreshing Southeast Asian flavors, this delightful pandan chiffon cake recipe is the perfect afternoon treat. Hello! Facebook: http://www.facebook.com/belmerlionThere is a typing error in this video. At most, the cake will not raise as much since the pan is bigger. As pleased as I was with how well that recipe was received, I just knew it could be even better! Glad it looked and tasted fine! You might be better off making your own cake flour, using plain flour and corn starch (my recipe post has a link to an article that shows how to make your own cake flour). Hi Maryjo, it could be due to under beaten egg whites or the cake hasn't been fully baked and this causes shrinking. Hope this works out well for you! Just saw this recipe, about to try it again. 4 tbsp water. I got a newbie question. It could be undercooked. If you use self-raising flour, you may want to replace 1 – 2 tbsp with corn starch, as well as reduce baking powder and the salt a bit. If your crumb was airy and fluffy throughout the cake, and not dense or compacted towards the bottom when inverted, meaning the top is now the bottom, then it’s a good and successful bake. What Makes A Good Pandan Cake? Try this – For the batter:6 egg yolks; 55 g sugar; 120 ml coconut milk; 60 ml oil (4 tbsp);1/2 tsp pandan paste; 120 g cake flour; 1 1/4 tsp baking powder; 1/4 tsp salt; For the meringue: 6 egg whites; 3/4 tsp cream of tartar; 70 g sugar. Pour into a chiffon cake mold. When blooming cocoa, remember to allow it cool to room temperature before incorporating it into the rest of the batter. I cannot seem to find the answer online. Hi - I followed the recipe the first time and fantastic - except the cake wasn’t green enough but could taste the pandan flavour. Really delicious! And I think you’ll find that this is my best ever, yet! Once brought out of the oven, place it upside down until it cools to room temperature. Will definitely make this again. Otherwise I followed the directions to the letter. Place the cooling rack over the cake mould. Lower down the temperature to 140 degrees next time and place a layer of aluminium foil if it begins to brown too soon. Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. An under-whipped meringue will lack volume and not rise as much, producing a cake with a denser crumb. You can extract pandan … I learnt something new from you – I’ve never baked in a pressure cooker before nor have I used lakanto. But I used a 23cm mould recipe which you advice others. So it’s not that you cannot, just that a sudden temperature fluctuation in the oven can cause the cake to collapse. To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible. Egg yolks on the other hand must be beaten to incorporate air. Let me know if you’re in need of any help. Remember the cream of tartar is for whipping up the meringue, so do not add it here. The best pans are made of aluminium with a removable base. i am struggling with my chiffon i am using top and bottom heat with no fan, with the 20cm chiffon recipe. It also helps reduce or eliminate air pockets in the batter. If you had blobs of beaten egg white in the batter which required more folding on your part, to incorporate into the batter, that would be a sign of overwhipped whites. Fantastic results, my family and friends love the chiffon cakes I’ve made. I personally don’t cover chiffon cake when baking, and some cracking is normal. Have on hand an ungreased 10" tube or angel food cake pan. It’s best made from extracted juices from pandan leaves (screwpine leaves), instead of artificial pandan paste. 18-22cm) while tilting the mixing bowl to get rid of air bubbles. You can use olive oil. Hi Eunice, thank you for sharing! Thanks to u! cake flattens in oven at 40 mins, with top browning much. I like this recipe and tried this twice! 94,295 suggested recipes. Please use baking powder instead of baking soda. I don’t have coconut oil, can I replace it with melted unsalted butter, or olive oil? Thank you for taking the time to write to me. Will the cake rise better when it's in a more narrow tin? Hi Pamela, so glad to hear it! For the meringue: 7 egg whites; 3/4 tsp cream of tartar; 80 g sugar. Over folding can cause the batter to lose trapped air (volume), or could be the egg whites were either slightly underwhipped or overwhipped. Hello celia, May i use coconut oil instead of veg oil? You don't need to double the recipe for a 22cm chiffon pan. Always share recipes and videos by attributing with a link to this website. after another 15 mins, it is cooked but outside burnt. Will omitting it result in lack of pandan flavour? Usually, 1/2 teaspoon will do. However, when the cake reached room temperature and I flipped it around, the cake had already collapsed. 3) Prepare the pandan juice: wash 8 pandan leaves and cut into strips of 1 to 2 cm. Take time to watch the video above to understand the steps. Hope you keep trying – chiffon cakes are a little tricky and takes practise to get it right, but you will get there!?? That’s on my wishlist (to bake and to eat!). Press against the pulp, with the back of a metal spoon to strain the juices. I can’t say for sure but this may be due to uneven folding of meringue into the batter. Always wanted a slice whenever the smell wafts through supermarkets but now I can make my own! Also, the pandan paste can be increased a tad, but not too much, bearing in mind that the colour will also be much more saturated. But mine turns out to be a little dense. Add sugar. Everyone who tasted it, love it! Cream of tartar helps to stabilise whipped egg whites so you can get those nice, firm peaks and the trapped air will be more stable. Happy baking! In fact, even if you manage to fold without losing too much air, an over-whipped meringue is one of the most common reasons why chiffon cakes turn out dry. This will allow the cake to cling onto the pan as it expands. Have a wonderful weekend, and happy baking! The fact that this chiffon cake collapses once out of the oven, seems to be the biggest problem. If the cake dropped out shortly after inverting, this is possibly due to under-baking or baking in a pan that has a bit of a non-stick coating. Use a cooling rack. Can I replace cream of tartar with baking powder or baking soda? I tried the coffee chiffon cake too! ... Vegetarian Pandan Cake Recipes 94,295 Recipes. Place the pandan extract, egg yolks and oil in a large bowl and whisk until well combined. The taste is very dense and tasty. As a chiffon cake, it is really light! It will keep well for up to 5 days. Usually 1/2 teaspoon is sufficient. Oh well. I follow your recipe , but my chiffon is wet . My second attempt came out fairly good, compared to my first. That should do the trick. When cake … For the batter: 7 egg yolks; 65 g sugar; 120 ml coconut milk; 70 ml oil (4 tbsp + 2 tsp); 20 ml pandan juice (1 tbsp + 1 tsp); 1/2 tsp pandan paste; 140 g cake flour; 1/4 + 1/8 tsp salt; 1 1/2 tsp baking powder. We haven't tried it with 25cm. The rest is what is left behind after using 2 tablespoons i.e. Do not overbeat. Because there could be a few possible causes, I’ll try to cover these in a separate email to you. How much of it should I use? Hi Fiona, round tin is fine. If you find that the cake didn’t rise much, the likely issue is the meringue. Having been extremely encouraged by my success with my chocolate chiffon cake recipe adjustment a couple of days ago, I was ready to put forward my updated pandan chiffon cake! My cake came out dense and soggy :/ any tips/idea why and how can I fix this ? This will give you a smoother and finer cake crumb and enable the cake to rise evenly and uniformly. If you're using two 9" round ungreased cake pans, place the oven's rack in the center. My last attempts were using Bundt cake pan but epic failed (so densed!) Here I made a Pandan flavour cake which gives a wonderful green color, you can of course choose any flavor. It can be a challenge to get fresh leaves but essence is readily available. Celia – many thanks for all your hard work to put out such a thorough and detailed recipe! I shall try again and bearing in mind the pointers that you raise. Sift in the flour, 200 g sugar, baking powder and salt and whisk just until smooth. A finger test is equally effective. Cold egg whites do not whip up as well, so it won’t trap as much air as egg whites at room temperature. Chiffon cake is very sensitive and may need some experiments to succeed if you are planning to make changes. Hi Celia My chiffon pan is 23cm, how to adjust the recipe & what’s the baking time? I tried this recipe 2 days in a row. I don’t have chiffon cake pan but round tin pan or Bundt cake pan. But since this chiffon cake uses coconut milk, I’d be interested to know if the flavour of coconut oil intensifies the overall flavour of the cake, so I hope you can share if you do try this. Hope these give you some idea! It is endearing in its appeal because it embodies the vibrant and diverse culinary heritage of South-East Asia. When you lift some meringue with the whisk (flick away excess), it should hold a firm shape from the base towards the tip, and droop over just a bit. You can replace coconut milk with regular milk, though of course the rich and creamy flavour won’t be quite there for a pandan chiffon cake. To everybody reading this post, just trust this recipe and enjoy. Have a great week ahead and stay safe! I prefer the dark crust, but my 8-inch (20-cm) aluminum tube pans don’t render the browning as deeply. It tastes so good. The fragrance and colour of the cake come from the pandan leaves extract. Hi Mel! nice recipe keep sharing your great recipes specially on cakes. 5 eggs (55g) 60ml fresh coconut milk. It is a result of combining the Western technique that we have come to know of as the chiffon method in cake baking, with the rich and bold flavours of traditional Asian ingredients. Thanks for reply so soon. Love love LOVE this recipe. Just tried your recipe. Reply. Appreciate if you can answer my query…. Why does that happen? Also its de se at the bottom! It depends on the brand of the Pandan essence. Did you use a regular pressure cooker? Required fields are marked *. Hope this helps! Hi Fennie, sounds like you’ve got a 24-cm chiffon tin – it’s the wider base of the chiffon tin, which also becomes the base or bottom of your cake when turned over, that’s considered as the size of the chiffon tin. You are literally eating tiny pockets of air! For this recipe, we’re using the juices of the pandan leaves to infuse the chiffon cake with its beautiful greenish hues, flavour and aroma. Can u comment on why is that so? . While we’re into this circuit breaker, I really started getting into my chiffon cake recipes! 3) can i grease and line cake tin with baking paper since it's a round spring form? Be careful as dark-tinted pans could also be non-stick, so avoid these for chiffon cakes. Resulting cake didn’t rise much unfortunately. Set aside. And used cake flour and omitted the baking powder. Is delicious and end product looks presentable even though encountered some problems… 1. Place chopped pandan leaves into a blender or food processor and add water. Hope it turns out fine! Hi Celia, is it ok to use coconut oil i/o veg oil? Through my Facebook fan page, lots of followers let me know they like to have a recipe for a tasty pandan sponge cake. Beat egg yolks until the colour lightens. However, we have heard about some pandan extract can leave a metallic taste. Also, another readon that the cake could sink is if the egg whites were not folded evenly or well enough into the batter. Invert cake mold onto a cooling rack immediately after removing it from the oven. Once it begins to foam, add vinegar. Loosen cooled … If you like your pandan chiffon cake tasting richer, you can use pandan extract in place of pandan juice. Happy baking and have a great week ahead. Thanksss. Fluffy Pandan Chiffon Cake Recipe (5 egg version) My baking tin had a base of 20cm. Does this help? DO NOT GREASE THE PAN. surprisingly top did not crack. We've tried the recipe in 18-22cm diameter pans. Hope this helps! Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright! Is it because I added too much pandan extract or because of the coconut cream? I have tried it but ny cake deflates after rising while still in the oven! You can still make the same amount of pandan juice than what is needed in the recipe, if you’d like to keep extra on hand for other uses. Soggy crumb could be due to under-baking. I hope these can help you with your own observations when you next bake it again! It is also more moist because of the oil used in the recipe. Happy baking! Had a hard time scrapping it out though the texture and taste are all ok! But if you wish to use this alone, here is a modified 3-eggs recipe for an 18-cm chiffon pan. Immediately invert the pan over a bottle neck once it is removed from the oven. 2. This causes the crust to develop quickly while the cake continues to rise. In this recipe, the addition of coconut milk enhances its flavour. Hope to bring over to my cuz place later. Thanks for sharing, stay safe. Thank you. Process to a pulp. It’s natural for the cake to rise quite a bit and then lose a bit of height towards the end of baking as the cake structure reaches stability. That’s so wonderful to hear! Gisele 7 October, 2017 at 2:48 pm. In that case,is it necessarily to have pan that have a hole in the middle? Pandan leaves is quite neutral in taste and has a grassy note because it is after all, a type of perennial grass. The cake rose so much while baking but collapsed once it’s out of oven. I baked it for 50mins and it was still undercooked. The other option is to substitute every 1/2 tsp cream of tartar with 1 tsp lemon juice or white vinegar, as they have the same acidity as cream of tartar. Usually, 4-5 drops are more than enough. Beat the egg whites mixture until stiff. Gone in a jiffy every time.. thanks for sharing this! Hi! ), would it be ok to use roughly the same measurements for the 6″ tin as this and just tweak them accordingly? Check out the tips above under "dented chiffon cake" and see if they can help you. Its already dropped off.I would like ask what is best way to overturn this non stick pan ( it drop off when overturned) to cool? Hi Celia, thank you very much for this very detailed and clear recipe! Whisk on medium speed (speed 4 on my Kitchen Aid). If your oven temperature is accurate, and the cake still collapses mid-baking, try baking at a lower temperature, 165°C. Also, it’s necessary that the pan you use, even if it’s not the chiffon tube pan, does not have a non-stick coating. The recipe says it can be substituted but i dont know what quantity. Could you please help me with the correct ratio of all ingredients. Hi may I know how I can store the cake? Can I omit it or should substitute? Because it takes more effort to incorporate, there’s a tendency to over fold. 154g cake flour. i have a 8 x 4 inch angel cake pan. Thanks! Once the cake is taken out of the oven, immediately invert the pan with it’s funnel over the neck of a bottle. Hopefully yours will work for me. If you have a 23cm chiffon pan instead of a 20cm – how would you adjust the recipe for a bigger pan? What if I don’t have cream of tartar? Love it. Hi! Hi Grace, so sorry that I realised that you actually indicated all sugars for egg yolk and egg white mixture in your recipe. No, you can check the explanation above to why baking powder is needed in the recipe ;). How much pandan paste do I have to add in? Coz I feel 7 eggs seem abit too much for my pan. I think a reason why the cake cracks is the temperature being too high. Blend with 50ml of plain water and strain the mixture to get 30ml of juice. Have a wonderful weekend and stay safe! Skip. Hello Celia: thanks for the detailed instructions and photos. If under-whipped, it could cause a dense and compact cake texture. This sounds like the problem of oven temperature being too hot, so the cake rose too quickly and then collapsed before the end of baking. I haven’t encountered the sides ‘cracking’ open before. Hello and thanks for the recipe. I put it on a bottle,upside down but bcos it is non stick, the cake drop off tearing it in the middle before i can put it back. 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