cake looks amazing. @acexkeikai:Every brand might be slightly different. mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Set aside. Thank you for sharing this healthy recipe (less oil and sugar). This humble tofu dish will surprise you. hi Christine,I tried this recipe just now. Also this video of how to fold in egg whites might help too. 2. 3) Scoop the batter into the mini cups mould about 3/4 full. I have just made one using your recipe. @Karelessly in Love:Do you have pestle and mortar? Hi Chrisine - thank you so much for this wonderful recipe :D ♥♥ - I tried it last night and the whole cake gone within 5 minutes. Lightly spray a bunt tin with cake release spray, then pour the mixture into the tin. How do you manage to take the cake out of the ungreased without breaking it every time? After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C(300F), continue to bake until cooked through. So do you have any idea or suggestion about this problem?? Whisk until well combined. For cupcakes I’ve steamed in the past (not with this recipe), I will either use a wooden chinese steamer which I put into my rice cooker or put on the stove in a large wok or pot. Pandan Chiffon Cake Pandan Chiffon Cake Recipe. In a separate large mixing bowl, whisk the egg yolks with the corn oil to form an emulsion. Hi Christine! Beat the eggs until light and frothy. It's not cake flour but it makes it much lighter than using regular flour. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. Not too heavy to take a second piece.Wonder if you have an orange chiffon recipe. FYI, I uploaded two videos on youtube: how to beat and fold in egg whites. Chiffon cake is still in m to-make list, I really have to get a chiffon pan! I'm not sure if it was because i use the cooking spray when i baked the cake. That also under training session by my boss. Step 4 … 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. This is a sure nice variation to the classic orange chiffon. It's very delicious. Is it due to me opening the oven halfway while it bakes? It was soft, fluffy and moist. Where do you think I went wrong? So with only 2 eggs I made this cute little pandan butter cupcakes, recipe found in AnnCoo Journal! A needle comes out clean when inserted in the middle. This kind of hollow cake pan is very helpful in making beautiful chiffon cakes. @Munierah:It's always gone very quickly whenever I made this cake. I just turned on the normal bake mode to bake this chiffon cake actually.I often place the cake in the middle rack. Thanks so much for the recipe! The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence … Add in the pandan paste and coconut milk and mix at low speed until the batter is uniformly green. 2) Add Ingredients B to mix and combine 1min/speed 3. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. I have not baked ever. Your cake looks awesome! Then I baked the same recipe again, this time using the bottled pandan flavoring essence. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! The chiffon cake’s texture should be fluffy and light, and reasonably sweet. Those cakes serve 6-8 people because the slices are thicker. @Priscilla:Although my oven has got fan forced mode, I didn't use it. My boy actually gobbled down 3 mini cupcakes at one go ^0^ Guess this batch of mini pandan butter cake … Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. @Anonymous:Thanks for your input. @Anonymous:After the cake was completely cooled down, I used a very sharp saw-blade-knife to remove the cake. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Place pandan leaves in a muslin bag and squeeze out the juice. Set aside. Hi Christine,I'd like to make this cake in a 1/2 sheet pan. I've got a house full of my son's young male friends with big stomach and huge appetite this weekend, a cake like this may just be enough for them to share! Pandan leaves grow abundantly in Southeast Asia and, as well as adding colour, adds a softly herbaceous and aromatic note to baking. In a large clean bowl, whisk the egg whites and cream of tartar until frothy using an electric hand mixer. I tried ur recipe and it turn out fabulous..! The amount of flour is just right to make the cake airy and fluffy. @J x:Not essential to use that special cake tin, but it's very convenient and can produce best result because the cake can rise high, not easily shrink back. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. Place the pulp in a metal strainer. So, please allow me a silly question. (Note: please refer to this video ". Any idea? This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). I may use fan force in future for this recipe. Add once, and beat until incorporated, and then add … Looks so good! THE PERFECT DESSERT. !I just made this pandan chiffon cake tonight. The top part is crack after 15mins.. Is it because I put the cake tin abit high? The frostings on these cakes range from standard American buttercream (like on my small vanilla cake ), to freshly whipped cream on my mini lemon layer cake and mini tres leches cake . I credit your recipe and post your link too in my blog http://www.yummystuffgoeshere.com/2012/03/pandan-cake.html. Continue to beat until stiff peaks form. (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! Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. The last time I do it n it comes out hard on the 1st inch on the top n the next 2 inches of d cake is soft n fluffy. Beat the egg whites with an electric mixer until bubbles form. I saw the contestants did that on MasterChef Australia. and how do u manage to get such beautiful even cakes? Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. Any suggestions how i can decorate it if i want to make it into a birthday cake? For those who wants to giv it a try, this is d best recipe around. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Maybe I'm over folding them. And substitute the same amount of dry ingredients if you like.Wish you have a successful baking. The combination of pandan leaves and coconut milk immediately transports me back to Indonesia as I munch on this lovely pandan coconut butter cake accompanied by ice tea, jasmine of course, so I can pretend to have a wonderful tea time in the tropics.. Thanks for the shout-out ! Add in the sifted bread flour in two additions. Add the pandan extract, vanilla extract, coconut milk and vegetable oil. Thanks Christine for your reply.Yes, I do use a oven thermometer for all my bakings. You can use electric mixer to mix in the flour. Thank you! Remove cake from oven and leave to cool completely in the tin before removing from tin and adding the glaze. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. @Caroline - I make this using plain flour - it works just as well! I know I've beaten the egg whites right. I am amaze that it taste just as good with less sugar and less oil. Hi Christine,I've made chiffon cake a few times but find the cake get stuck to the ungreased tin even after it's cool. Combine the pandan juice, coconut milk, salt, egg yolks, sugar, corn oil, pandan paste and colouring in a separate bowl. invert the pan immediately. But the texture might be a bit different. use the milk or water instead of coconut milk?? I love asian cakes. If you could see white traces after baking, then you'd know that the egg whites were not folded in properly although you didn't realize before.It's quite often that the bottom or middle part of batter is not mixed well. May I known how you managed to get the cake out nicely? 6. @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. light and fluffy! It could be the heat over the top was not high enough. @Anonymous:You can use milk instead. I used mine with 1 teaspoon of it, got the colour like this, the picture shown on this post. I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. @Anonymous:You could use self-raising flour. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. The Best Pandan Cake Recipes on Yummly | Steamed Pandan Cake (banh La Dua Hap) – Instant Pot, Pandan Coconut Butter Cake, Pandan Chiffon Cake But this fluffy and airy dessert is not only cool to look at, it’s sweetness is offset by the flavor and color of pandan leaves. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: http://ramenandudon.blogspot.com/2012/01/pandan-chiffon-cake.html. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Make your own cake flour for this recipe as follows: Sift together 1 3/4 cup all-purpose flour + 1/4 cup corn starch. In a separate bowl, mix together the pandan paste and coconut milk. Loved the result though! You need about 2 tablespoons of it to make this cake. ohh... yours look seriously good too. 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. Lower the temperature to 150 degrees for the next 20 minutes till cake … I added a few drops of pandan essence so the cake is in light green. The baking time will vary, depends on the performance of every oven. For pandan leaves you could search for toey leaves which is the thai name for it. What might I have done wrong?Thanks!Tabitha. Gently pour evenly over the cooled cake so it drizzles down the sides. Hi Christine - just a quick message to say I tried out your pandan chiffon recipe and am very pleased with the result! Press the back of a spoon against it to obtain the juice. Fans in my oven cannot be turned off. Grease cup moulds, place some raisins in it and set aside. Kindly advise me what went wrong. Hi Christine, thanks for sharing your recipe. Mix and sift top flour and baking powder. @AnonymousYou can get cake flour at Coles/Woolworths, it's in a blue box labelled as 'Lighthouse Cake, Biscuit and Pastry Plain Flour'(Anchor Brand), you can also get it at most asian grocery stores in Melbourne, labelled as 'low gluten flour' in english or something similar and '低筋麵粉' in chinese, priced at about $1.70 per 400g packet. Sooo yummy! @Caroline :You can get cake flour from Asian grocery stores. The cake turned out quite well without any part shrinking. The chiffon cake comes out good everytime. 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 !! By the way, take your time and share us your iPad photos : ). I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top. @Tabitha:Probably the egg whites were not beaten or folded well. Exclusive TV sneak peeks, recipes and competitions, Pandan cake (Donal's Asian Baking Adventure), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham, cake release spray (or another non-stick spray). wat is the quantity of those?? pandan chiffon is one of the best tasted chiffons around, i usually will also add a little pandan paste to that, for colour and aroma! So soft and fluffy! Have you tried this?Thanks in advance! Thanks for the Pandan cake recipe and tips.Btw, is it essential to use that special tin cake with the hole in the centre or any tin will do ?ThanksJ x. Excellent Pandan Chiffon cake. Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Garlic Butter Tiger Prawns (Tutorial Video), 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. Preheat oven to 175°C. Set aside. I wonder what's wrong with it? So your cake expanded too fast, then in a result it shrank back. @ghosie:Interesting! 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. @Anonymous:I see. 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? Mix flour and baking powder in a bowl and stir into the batter until well combined. :) The coconut milk and pandan flavour are perfect combination. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. @Christine@Christine's RecipesI just bought most of the ingredients. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. @Anonymous:If cream of tartar is added, the beaten egg whites won't collapse easily.You might like to replace with 2 teaspoons of lemon juice if you don't have any. @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? 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. I think u may be right about top temp. I tried that and it gave us a delicate, tender flavor and aroma. If you’ve ever contemplated the what’s for dessert issue that can arise in the home cook’s life, we’ve got the perfect rice cooker cake to shake things up!. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Add the pandan leaf juice or pandan leaf juice plus coconut milk mixture. Stream episodes via SBS On Demand. Thanks,Caroline. @Ramen & Udon:Thank you for leaving me your comment and the shout out on your blog. | All eggs are 55-60 g, unless specified. Though the texture is little too crumbly but the taste is definitely double thumbs up!! 1. @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. @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. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Mix until well combined. Thanks a lot!! These pandan cupcakes are actually baked in the oven. And d cake tin doesn't have to be greased? Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? Preheat oven to 175°C. 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. Any in Melbourne? @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. -Bibi-. Now you can make ... 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. Hi Christine,I am a big fan of your blog, as I have tried many of your recipes, and most of them usually come out wonderfully!!! To the mould is not to be greased, how did you prevent cake... 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Plain flour - it works just as good with less sugar and water together question.. bits.