Celebrating Food! Celebrating Life!

Simple Eats – Pandan Chiffon Cake

pandan chiffon cake

Unlike the banana nut cake, this is my virginal attempt to bake a Pandan Chiffon Cake!

I’d never felt compelled to bake a pandan chiffon cake for some reason. Partly because there are several good versions around and there’s never a need to get your hands dirty to bake one yourself. Also, I’d tried countless no-so-nice ones and couldn’t bear the thought of failing at such a simple cake.

About a week ago, I saw some small chiffon (angel cakes in the US) cake tins at Daiso and I thought to myself, “Would tiny pandan chiffon cakes look awfully cute?”. From that moment, I knew I reached the point of no return.

pandan chiffon cake

Next comes the hunt for a good pandan chiffon recipe. Being a very popular cake, naturally there are hoards of online foodies who’d contributed their tried and tested recipes. I followed the one on Prima Flour’s website.

100 g PrimaFlour Top Flour*
1 tsp Baking Powder**
1 tbsp Pandan Juice ***
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil****
¼ tsp Green Colouring ***
5 Egg Whites
¼ tsp Cream of Tartar**
100 g Castor Sugar
Pinch of Salt

  1. Preheat oven to 170°.
  2. Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
  3. Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
  4. Sift PrimaFlour 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.
  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 18cm chiffon tin and bake for about 50mins.
  9. Turn tin over on a cake rack to cool before loosening cake.

I did not follow the recipe to its entirety and opted for the following substitutes

* I did not use Prima Top Flour (High Gluten Flour) but used Cake Flour instead as I had half a packet left at home.

** I did not add baking powder and Cream of Tartar as well. The former is give the cake more volume which I thought could be achieve by a well-beaten meringue while the latter is used to stabilise the meringue, which I felt is not necessary.

*** I’m lazy and used pandan essence in place of freshly prepared pandan juice (which is such a pain to extract!) and food coloring. But I do agree that the true of real pandan would really add aroma to the cake. Definitely gonna be more diligent and use the resl stuff next time!

**** I didn’t have corn oil at home and used Knife brand cooking oil. A huge huge mistake as the latter is much more viscous resulting in a denser cake than expected!

pandan chiffon cake

True to my suspicions, the cakes rose beautifully without the need for baking powder. But my oven temperature is a bit cranky (my Tefal baby has been with me since my infancy to baking!) and I think I might have used a slightly higher temperature that is required. The top of the cake became a tad too brown and dry and started to crack.

pandan chiffon cake

Despite all the hiccups, it’s still rather fluffy and light. Or at least that’s how I console myself. *chuckles* But I’m deemed to try it out again. This time round, I’ll follow the instructions to the strictest order. So wish me luck!


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