Tuesday, February 22, 2011

Pandan Chiffon Cake II

My mom is the one who got me interested in food. During my childhood, I would sit in the kitchen and watch her prepare dinner. She never lets me help out with the food because she thinks I'll end up playing.

And she's right.

I would mess around with the unwashed dishes, adding salt and pepper to the dirty sink water as if I were cooking.

This is my second time baking from this book. I'm starting to doubt that the recipe ratio is kinda off for my 21cm chiffon tin. Both times yield dense though soft cakes. The batter seem a little too much for my tin as well, I figured that it had to be due to that. Upon checking with ZY, it seems like 6 egg-ed recipes should be meant for 23cm tins though the recipe book states 22cm. Looks like I've got to portion the recipe to 5 eggs to suit my tin the next time. Will give one of its recipes another shot soon.

One last chance for this book, hope it doesn't disappoint again.

Thankfully my mom actually likes the cake. Weird huh. She said the cake is very fragrant, she can smell the coconut milk and sweetness level is just right. And I presented the cake to her in the most unromantic way - unmold the cake when she passed by the kitchen and exclaimed, HAPPY BIRTHDAY! Proceeded to cut a slice of the cake and pops into her opened jaws. HAHAH

Pandan Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)


Egg Yolk Batter:
6 egg yolks
80g caster sugar
150g coconut milk
4 tbsp cooking oil (I use canola oil)
2 tbsp pandan juice (I use 1 1/2 tsp of panda essence & topped up the rest to make 2 tbsp water)
1/4 tsp pandan essence (see above)
1/4 tsp salt
1-2 drops green food colouring (skipped this)
140g plain flour

Egg Whites Foam:
6 egg whites
1/4 tsp cream of tartar
100g caster sugar

1. Preheat the oven to 170°C .
2. To make egg yolk batter, combine egg yolks, sugar, coconut milk, pandan juice, pandan essence, salt, food colouring in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 9" (22cm) tube pan. Bake for 30 to 40 mins or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.


  1. at least this looks really presentable. Mine is like just went for liposcution!

  2. so funny! though is unromantic way but definitely a very sweet and heartening way to show your love (: the chiffon look so soft and dense. the colour is so nice despite omitting the colouring (:

  3. haha that's a fun way of surprising your mum!

    the chiffon looks good! hmmm i also got this book and i placed the batter in a 23cm tin came out ok maybe i used extra large eggs

  4. Priyanka, victor: thanks!

    edith: it looks better in slices, the whole cake didn't look so appealing

    sweetylicious: heh heh thanks for your encouragement

    jess: yea i think it's the size of my chiffon tin which is the problem

  5. Your chiffon cake looks perfect and such lovely colour too. I can smell the pandan aroma from here ;)!!

  6. That color is electrifying. You've made a gorgeous cake and I'll wager it is as tasty as it is beautiful. I hope you have a good day. Blessings...Mary

  7. I love the green colour! pretty chiffon :)

  8. Looks so soft and fluffy.. could feel that it will just melt-in-the-mouth !

  9. I agree with ZY. Just don't use all the batter from 6 eggs into your 21cm chiffon pan. Sound a little wasteful but you can bake the extra as a smaller cake using smaller tin. The cake still looks very soft and delicious.

  10. Your mother must have been really delighted! Very soft and the green... I hope that is just the lighting and not from the essence?

  11. I think our parents really like pandan chiffon cakes the best... Among all the chiffon cakes I made, they still like pandan flavour. Hahaha... Guess it is something that they are most used to. :)

  12. Zoe: thanks! will use less eggs in the future

    Shirley: actually it's kinda artificial cos it came from the essence

    hanushi: yup, think pandan is something stuck deeply rooted inside our old folks' hearts

  13. Hi!Yes!I had tried baking chiffon cakes using my 21cm chiffon tin with 5 eggs and 6 eggs. I would say 5 eggs fit the tin best. I got my eggs from shop and save first choice brand. I added 200ml of coconut milk, and even with that, the tin was filled nicely just below the 2 "dots" (if you know what I mean) of the tin! you can give it a try.. =)