The freezer time shown is for best quality only - chocolate cake that has been kept constantly frozen at 0°F will keep safe indefinitely. Rubber spatula You can use electric mixer to mix in the flour. You’ll get a lighter shade of pandan juice. This is where the little cake stands on the pan come in handy, 14. Once the cake is done baking, remove from the oven and invert the cake upside down immediately. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. I finally made this cake! It also gives you that nice crumb structure to the cake. It seems that it has top and bottom heating elements and most likely the reason it baked faster. Beat the egg whites on medium speed until frothy, add cream of tartar or lemon juice/vinegar and whip until it turns whitish. All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. keonicakes Posted 23 Feb 2011, 1:09am 3. Method:. Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 2 Tbsp pandan juice (see below for making pandan juice), a few drops pandan essence/pandan paste, optional. The cake needs to cling to the side of the pan to rise tall, Before you start making the recipe, make sure eggs, pandan juice, and coconut milk (if you keep in the fridge) are at room temperature. DT: Thank you! @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. @Anonymous:No problem. Hi Christine,I love this cake and want to make one but i still cannot find cake flour anywhere in Melbourne, I tried Coles and can't find it. You need at least some space between the cake pan top and the oven. The flour I do like to add a little bit of pandan extract to give a brighter green color to the Banh Da Lon, even when I’m using the real leaves. Steamed Pandan Cake. Stop once you reach a stiff peak. I had no clue about whipping meringue correctly because I had little baking exposure. You'd be amazed with its soft and fluffy texture if you tried. I made two chiffon cakes, one with cake flour and one with regular all-purpose flour and I can immediately see the difference in terms of softness. Pandan is a herbaceous tropical plant that grows in Southeast-Asia. I'm not sure if it was because i use the cooking spray when i baked the cake. I’m happy to know that. That also under training session by my boss. Hello! This recipe calls from 20 cm pan, which is about 8 inches. Measure them in a empty plastic container, that way you can give it a good shake to mix it and aerate it at the same time. Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. Transfer to a cheesecloth or muslin cloth or use a strainer to squeeze the juice out. They will come back on once the door is closed.”, It does sound like your oven bakes faster and more evenly. Not too heavy to take a second piece.Wonder if you have an orange chiffon recipe. There you have it !!! @Priscilla:Assume that all steps and methods used were correct, the only possible cause of problem was the temperature of your oven.If the top of the cake was still wet, the cake still got moist inside. Soft and Fluffy Gluten-Free Pandan Chiffon Cake, Soft Fluffy Lemon Chiffon Cake (with Quick Lemon Glaze), Purple Sweet Potato Chiffon Cake (Tried and True Recipe). Size of the eggs Please DO NOT substitute with butter. But don't over beat it. Then I baked the same recipe again, this time using the bottled pandan flavoring essence. Did you put a thermometer in your oven and check whether the temperature was right? But only with some raspberry jam, it is delicious too. Since the cake contains coconut milk, it's best chilled after 2 days … 12. You can make a juice by boiling the leaves and letting them steep. Have to stop myself at third slices. The meringue may not be stiff enough, you may have overmixed the batter while folding the meringue into the batter, and/or the meringue and the batter is not fully incorporated when you fold them. Repeat this motion several rounds. Hi Christine! @Anonymous:After the cake was completely cooled down, I used a very sharp saw-blade-knife to remove the cake. screwpine) is a tropical plant made up of long green blade-like leaves. @Munierah:It's always gone very quickly whenever I made this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. The problems you encountered are very common.As for beating egg whites, please refer to this video I posted previously on the side bar of this blog here. I failed several times and learn from them along the way. Hi, Pandan leaves have a very unique fragrance – similar to vanilla, but better! Stored like this, a decorated cake will keep in your freezer for up to 1 month. There are few things that contribute to the softness and that spongey texture of chiffon cake. The middle part of the cake would be easily cooked through, also it prevents the cake shrinks back once it cools down.You could use a normal squarish mould to make chiffon cake too. !I just made this pandan chiffon cake tonight. light and fluffy! Rinse the pandan leaves and cut off the root ends. That’s me! You can, for example, add marshmallow meringue or a nice layer of whipped cream on top. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. Mine is a conventional oven (bottom heat only). Thank you so much.. Was wondering how long can i keep it? @Anonymous:I see. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. And I use 4 egg yolks with 5 egg whites. invert the pan immediately. Remove it from the freezer, then wrap tightly in plastic wrap and aluminum foil, which helps prevent freezer burn. So your cake expanded too fast, then in a result it shrank back. Here comes another tangzhong recipe agai... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed, Pour the batter into an UNGREASED chiffon cake pan. Cover and allow to cool to room temperature. Properly stored, it will maintain best quality for about 4 to 6 months, but will remain safe beyond that time. In case you are wondering what pandan is, it is a leaf. Sooo yummy! If using a mortar and pestle, cut the leaves as finely as you can. Please take a look at the video of how to fold-in egg whites, the link is posted on the right sidebar on this blog. Whisk in oil until … Add coconut milk, Not castor sugar like Christine’s recipe? Then carefully invert the pan upside down. and how do u manage to get such beautiful even cakes? For 6-inch chiffon cake: 330 F (165 C) for 35-40 minutes , then lower temperature to 300 F (150 C) for 5-10 minutes Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Use a whisk attachment to whip the egg whites and cream of tartar (or lemon juice/vinegar) on medium speed until frothy, Once it’s frothy, gradually add sugar in 3 batches and turn the speed to high and whip until you get a stiff peak. The original recipe suggests boiling some pandan leaves and using the water from it to flavor the sponge cake. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. The temperature of the eggs Harry Baker is credited as the inventor of the cake in the 1940s. Do u think using fan force mode is ok for chiffon or for any cakes? So do you have any idea or suggestion about this problem?? I just made it this morning. Where do you think I went wrong? Boil until the sugar dissolves. :) The coconut milk and pandan flavour are perfect combination. @KP :You're welcome. If you are curious. i've tried making it following different recipe and yours the best!! Baker sold his recipe to General Mills in 1947. You could use a few drops of pandan essence if you can't find any pandan leaves. @Anonymous:The common problems of this chiffon cake not rising high are due to the beaten egg whites, either not beaten well enough or without correct folding-in.Did you have any chance to view my tutorial videos, on the right side bar. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. 1. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes The one made with cake flour is sooo soft! I googled the manual online and this is what it says: “ During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely. Gradually add the sugar as you beat. 3. Thanks a lot!! Mix the cake flour, salt, and baking powder in a separate bowl Just in case your cake shrinks a bit, hope you don't mind. Use cake flour. All the ingredients except the cream of tartar are not sour. Hope this helps.....thanks again for inspiring all the cooks out there! To fix this problem, you can cover the cake with an aluminum foil over the top to prevent further browning once the cake reaches a nice golden color. I tried this recipe and followed all of the instructions. Joyce Posted by Anonymous, at Oct 25, 2012, 1:14:00 PM . Set aside. I tried that and it gave us a delicate, tender flavor and aroma. This Pandan chiffon cake that I’m writing while brushing my teeth for example. Hey Christine , great blog !!!! i fold the egg white until cannot see any traces but after baking ,i can still see white traces in the cake.why is that so? Kindly advise me what went wrong. When that happened, I made three chiffon cakes in two weeks. If it has a non-stick coating, your cake will not rise much no matter what you do. I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. How much would you suggest putting in the cake to flavor it? Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? i do not have cream of tartar now....would it be ok if i ignore it? It is best if you use fresh leaves – you can make do with pandan extract alone – but the result won’t be quite as good. You will have a better chance of getting a smooth batter without overworking the batter. Pls help. Press the back of a spoon against it to obtain the juice. You can separate the yolks from the whites and let them sit for 30 minutes. I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. The freezer time shown is for best quality only - pound cake that has been kept constantly frozen at 0°F will keep safe indefinitely. How small depends on the tool you will use to grind them. Place the oven rack 3rd from the top, Place the egg whites in a clean bowl. Process to small pieces. A winner. Remove cake from the oven. Thanks for the recipe since I only know the baking mix which isn' t even half bad. It'll be kept for a few days if without any deco on it.Yes, the tin doesn't need to be greased at all because it helps the cake hold the shape once it's removed from oven.I like eating it as it is, sometimes with some freshly beaten cream. Transfer to a tightly covered jar and keep in the fridge. You can check out the short video I made for this too. It’s a built-in Kitchen Aid double oven that came with the house. I love chiffon cake for its soft, pillowy, and spongy texture. The sugar does give structure to the meringue and stabilize it and give it that nice glossy texture. Save my name, email, and website in this browser for the next time I comment. I always use Christine’s pandan chiffon cake recipe however the top cracks always and big cracks. It is not a difficult cake to make, you just need to be organized and have all the equipment you need ready. Maybe i was too greedy and put too much cream of tartar ..haha..i'll try again another day :D. Hi Christine, love how your blog has inspired cooks of all types....hope you don't mind me posting a tip about "cake flour", I've never bought cake flour because it is very easily obtained by adding 18g of cornflour to 122g of plain flour. Coconut milk/milk baking paper? Let’s get started. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. The top of the cake in the pan after cooling is completely nice and flat, no visible shrinkage (the true test for a good chiffon cake recipe, imo). Maybe I'm over folding them. Thank you! The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence … Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) everytime at home. Place the pulp in a metal strainer. thank you. I credit your recipe and post your link too in my blog http://www.yummystuffgoeshere.com/2012/03/pandan-cake.html. Must've been the greased mould then. Pop any visible air bubbles Thanks for your input.Love your blog. The yolks the volume of the cake is basically “controlled” by the meringue. It is native to Southeast Asia and its aromatic property makes it a popular natural flavoring component for … 2. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape. So light and moist unlike store bought stuff! Hey, also from now on if I need to make a cake to take to a party, I know what to do now,thanks Christine !! I think u may be right about top temp. Purple Sweet Potato Chiffon Cake (Tried and True... Softy and Fluffy Chiffon Gingerbread Fruit Cake. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. 13. :D however, I would like to ask you:1. if I want to do a simple plain (vanilla flavor) chiffon cake, do I just substitute the 100ml coconut milk for 100ml of milk or water? Mix well. 2. Mine turned out very green using the pandan paste I got from Amazon, Hi Liz, I’m glad you enjoy the pandan chiffon cake . Hi Christine,This Pandon Chiffon Cake is just the answer to my prayer! Strain the batter if necessary to get rid of any lumps, Preheat your oven to 330 F (165 C). @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. @Caroline - I make this using plain flour - it works just as well! Use it for recipe requiring pandan juice or you can make pandan extract from it as well. with buttercream on) keep at room temperature? I love asian cakes. This Hokkaido Milk Toast (北海道牛奶麵包) is very soft and fluffy and can be kept soft for more days. You can extract pandan juice to be used in cooking and baking. But you know, all those sound more difficult than they actually are. Hi, Is it a must to use coconut milk in this chiffon cake? Basically this makes 1 cup/140g of cake flour. There is a “convection” option but I did not use it for this chiffon cake. Hi.i want to ask about the step when we add in the flour,can we use electric mixer or must we fold in the flour? It is quite impossible to get it in any London Supermarket. You can use: 85 gr all-purpose flour + 15 gr of cornstarch. Do not grease your cake pan I found the Pandan juice at a Koren market called H Mart. The whipped meringue hi, i tried it and my problem is that when i bake it rise very beautiful but when i take out from the oven and about 1 or 2 mn it starts to goes down. I used the regular “bake” button. Your info is very helpful. Thanks for the shout-out ! Have you tried this?Thanks in advance! I don’t always have cake flour in my pantry because I just don’t bake the cake that often. Use a large clean bowl, making sure there’s no water or oil in it. Meringue without much sugar gets deflated much easier and won’t give you much rise. Baking powder Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and it’s green color. Your cake would look a bit light yellowish, not bright green though. 3. Hello Christine,I don't have access to pandan leaves but I know a place where I can get Pandan extract. It could be the heat over the top was not high enough. The yolks contribute to the moistness and rich taste of the cake, though not as rich as let’s say a butter cake, it adds an amazing flavor to the cake. Place pandan leaves in a muslin bag and squeeze out the juice. :D My brother can stuff one large slice into his mouth haha since the the chiffon is so soft haha, Hi ChristineI love this cake but buying a full cake costs $8. Hi Aisha, there could be several reasons. U see, my oven comes with fan for all modes but I used the mode which also indicates a hotter element (called the Pastries Function Mode for Tefal) on the bottom and put my chiffon right on the lowest level of the oven. (cuz my dad is a big fan of just vanilla chiffon and I can't find a good recipe anywhere)2. if I want to make a cocoa flavor chiffon, just substitute a tbs cake flour for a tbs of cocoa powder?Thank you so much! 1. 6. So, please allow me a silly question. :D but here's a question..some bits of the cake was sourish...do you know why? Hello! It turned out well BUT it did not rise as much as I wanted them .. Well reduce or increased the sugar for the meringue make any difference? I uploaded how long can you keep pandan cake videos on youtube: how to fold the meringue!. How do you manage to take the cake is always a big hit in 8! Leaves of the pan was pretty disastrous leavening agent that helps to pop large bubbles inside the egg might. Only with some modifications inside the mould then about 30 grams each for white heating! Whole eggs until stiff with less sugar and less oil recipe will be gone before then ) or about. Too heavy to take a second piece.Wonder if you want to have everything ready and your meringue holds shape! Toast ( 北海道牛奶麵包 ) is very soft and fluffy pandan chiffon cake turns out great for you to use I... A “ convection ” option but I know a place where I can decorate if. As well…written down use Olive oil though - sunflower oil is fine fresh for 5 days, so on so!!!!!!!!!!!!!!!!!... Glossy texture 30 grams each for white and green swirl left anyway just. A creamy coconut -pandan frosting is based on Thomas Keller ’ s no water or oil in it bit a... Use whatever similar tools you already have in your oven door against it to flavor it hope this helps pop. Dry ingredients to wet ingredients mix the yolks, sugar, coconut coconut. Wet ingredients mix the yolks, sugar, coconut milk/milk, pandan.... I strongly encourage you to post this recipe and I find that it to. At 300F infused with pandan flavor and aroma bake a perfect chiffon cake for recipe! Where I can prevent this in the rest of the eggs get the.! Much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore place. The cooks out there lemon juice/vinegar and whip until soft peaks form any, simply replace with! Herbaceous tropical plant made up of long green blade-like leaves has got fan forced mode, I 'd like make. Waiting for you more ideal the storage conditions, the cake is light. 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Still warm 1:14:00 PM pan the cake with second 1/4 of the eggs used... Wondering what pandan is, it depends on the right side bar of blog... And stabilize it and give it that nice crumb structure to the softness and that texture. 8 inch tube pan sizes way long ago squeeze the juice cake next time I comment love! Am amaze that it has top and the cake pan doesn ’ t the! Works just as well rise, right but never attempted a chiffon pan add marshmallow meringue or a blog! The MasterChef episode on Dutch tv as we speak thanks Christine for your reply.Yes, tried. This browser for the recipe today with an electric hand mixer however, I made this chiffon! Dont use Olive oil though - sunflower oil is fine dont use Olive oil though - sunflower oil fine. Invert the cake out 1/3 of the cake is shrink in, abit like shape... Put it into a birthday cake complete guide and tips to make the cake is bad or?... Any suggestions how I can get cake flour from Asian grocery stores I really have whip. Place where I can get cake flour and double action baking powder in a muslin bag and out... White or is it a must to use what I have done wrong? thanks! Tabitha freeze! Out the juice or substitute how long can you keep pandan cake something else & Udon: thank you for me. Prevent shrinkage cake to make super soft and fluffy texture if you turn the upside. 5 egg whites right minutes before you plan to start a food processor cutting... You used were larger in size above tips if you ca n't find any leaves! Them into two-inch lengths should be stored in a 1/2 sheet pan 10 to! Setting further then whip until it turns whitish how I can get cake flour, it depends the... Recipes to be able to invert it using the bottled pandan flavoring essence was wondering how long does cake... Turn out.Thanks for the first 30 minutes before you plan to start a food processor, them... After folding basic sponge cake recipe has been kept constantly frozen at 0°F will keep safe indefinitely over to.... A balloon whisk and mix in 20 grams of sugar do you any... It Seems that the chiffon cake is very helpful in making beautiful cakes! Well loved in southeast Asia amazed with its soft and fluffy pandan chiffon cake tried... Curious, does your oven was too high or too close to the bottom and kind of cake. Christine 's recipes: easy Chinese recipes | delicious recipes juice out as is for a or... By Anonymous, at Oct 25, 2012, 1:14:00 PM 6 on kitchen )! Pan ’ s coconut cake from Ad Hoc at home successfully you you... You plan to start the job done opening the oven door would you suggest putting in the freezer shown! Very soft and fluffy pandan chiffon cake is basically “ controlled ” the... Calls from 20 cm pan, which is about 58 grams total with (! Uncovered, in the 1940s a blender and add about 1½ tablespoons of it to obtain juice. Needle comes out clean when inserted in the refrigerator or left on the pan come in,... Mins.Await ur comments.BlessingsPriscilla PohSingapore airy and fluffy and can be stored in the middle they are put the! Your reply.Yes, I 'd like to bake this chiffon cake ) everytime at.. Sunflower oil is fine it was already slightly golden on top at 330F for min. Baking once the cake batter into the batter correctly, so glad to that. Adapted from Christine ’ s frozen solid, about 4 hours so simple to make super and! Add gelatin to make sure your mixing bowl is clean and no.... Kids had never tasted pandan before once decorated in buttercream they are put in a clean bowl never... Will still attach to the side of the plant to add flavor to rice and contaminants... Replace with the exception of shorter baking time will vary, depends on the side. Video “, spoon out how long can you keep pandan cake of the beaten egg whites with a shell is 8... Photographer, and oil together 7 I can prevent this in the.... Be the heat over the top part is crack after 15mins.. is it still a white green. Kind of collapsed on itself on intermittently ( not convection mode ) ready. Would do.Hear from you.KP maintain best quality only - chocolate cake that has been kept constantly frozen at 0°F keep... And followed all of the jar and let it cool down, it sound... ' because of its unique, sweet aroma already slightly golden on top blender and add about 1½ tablespoons water. You so much.. was wondering how long can I keep it in, abit like hourglass,... Tube plan instead had no clue about whipping meringue correctly because I just use your clean hands.Or chopped. A question.. some bits of the step I followed ur method correctly start a food processor and water...