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Thursday, May 14, 2015

Pandan Chiffon Cake

Pandan Cake has a unique fragrant that captures my appetite since young. I have been trying Pandan Cake through many baking sessions and they were either too dense or having the taste way out of expectation.

Having tried so many Pandan Chiffon Cake Recipes, I have finally altered one to suit my taste buds. I altered the original recipe with less sugar, oil with more coconut milk, and Pandan Juice.

Recipe is suppose for 25cm tin but I spilt them into two tins, 15cm and 25cm tin, taking into consideration that it won't overflow.

Portion: Serving 12 - 16 persons.

Ingredients:  Divided into 4 Groups

  • 200ml coconut milk
  • 2 tbsp Pandan juice
  • 1 tsp green colouring 
Ayam Brand Trim Coconut Milk
  • 9 egg whites
  • 1 tsp cream of tartar
9 Egg Whites
  • 8 egg yolks
  • 200g sugar
  • 150ml corn oil / vegetable oil
200g of Sugar

  • 140g cake flour
  • 2 heaped tsp baking powder
  • 1/2 tsp salt

140g Cake Flour


- Preheat oven to 170 degrees Celsius.

  1. Heat coconut milk on low heat & stir constantly until it thickens (like cream)
  2. Leave coconut milk aside to cool down
  3. Use blender to blend Pandan leaves to get Pandan juice (3 - 5 leaves)
Cut Pandan Leaves

Filtering Pandan Juice from its residue

  1. Whip egg whites in stand-mixer until frothy
  2. Sieve in cream of tartar
  3. Whip till egg whites are stiff, but not dry
  4. Put aside
  1. Whisk yolks, sugar and oil until well combined
  1. Sieve flour, baking powder and salt.
  2. Put aside


1. Create a well in the flour.

2. Put C mixture into the centre and fold flour from sides until well combined

Egg Mixture
3. Add in coconut milk, pandan juice and colouring, mix till well combined but do not overmix.

Coconut Milk, Pandan Juice & Coloring Added

After Mixing

4. Take 1/3 of the meringue and fold into the mixture. Do it gently.

5. Take remaining meringue and fold it in. Ensure that you do not deflate the meringue but make sure that there are no lumps left after folding in.

After Folding all In
 6. Put batter into ungreased chiffon tin. I fill up the bigger tin (25cm) to close to 3/4 of the size and the rest into the 15cm tin.

25cm Tin

15cm Tin

7. Place them into the preheated oven and bake for about 1 hour. (I'm using inbuilt oven)

Watching the Pandan Chiffon Cakes Rise

8. When time is up, overturn them and left them to cool on the tray - which is about half an hour.


 9. After that, take a knife and loosen its sides on its outer and inner circumference, remember to cut across the base too.

15cm Tin

From the 25cm Tin

10. Turn it over again and "ta-da"!

From the 15cm Tin

11. Cut them into your desired portions.

Into Smaller Pieces
12. And here's your pillowy Pandan Chiffon Cake!


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