Come on! We use cookies to ensure you get the best experience … Lastly, add olive oil. Chiffon cake is still in m to-make list, I really have to get a chiffon pan! Pls help. and how do u manage to get such beautiful even cakes? Add the cream of tartar. interestfood is the web's best branded recipes, plus bloggers who share their best recipes! Use a large clean bowl, making sure there’s no water or oil in it. Try to scrape from the sides of your mixing bowl to bottom, and turn it over to top. Your cake would look a bit light yellowish, not bright green though. Invert @Caroline - I make this using plain flour - it works just as well! Christine's Recipes: Easy Chinese Recipes | Delicious Recipes @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. I found the Pandan juice at a Koren market called H Mart. Steam the pandan mixture then pour the white dough on top, After 35 minutes then remove and transfer to a plate. For pandan leaves you could search for toey leaves which is the thai name for it. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. Your info is very helpful. Pandan Chiffon Cake - Southeast Asian Recipes - Nyonya Cooking Save my name, email, and website in this browser for the next time I comment. :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? For now, if we want to find talam cake, we can get it at the hawker market. I dont use Olive oil though - sunflower oil is fine. Thanks for the shout-out ! Mix salt, turmeric powder with flour. @Anonymous：You could use self-raising flour. All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? @Caroline ：You can get cake flour from Asian grocery stores. Required fields are marked *. It always breaks when i do it :(. use the milk or water instead of coconut milk?? I am amaze that it taste just as good with less sugar and less oil. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? Thanks so much for the recipe! The combination of savory and sweet flavors makes this one cake liked by many people. Hey Christine , great blog !!!! Do u think using fan force mode is ok for chiffon or for any cakes? Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. For now, if we want to find talam cake, we can get it at the hawker market. 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. Tamarind Turmeric Herbs, Fresh and Healthy Drinks. Must've been the greased mould then. Copyright © 2017 And I use 4 egg yolks with 5 egg whites. Your email address will not be published. Hi Christine, thanks for sharing your recipe. Also this video of how to fold in egg whites might help too. Thanks a lot!! It is quite impossible to get it in any London Supermarket. 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. It could be the heat over the top was not high enough. So soft and fluffy! Excellent Pandan Chiffon cake. And substitute the same amount of dry ingredients if you like.Wish you have a successful baking. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. @acexkeikai:Every brand might be slightly different. 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. 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? :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. This kind of hollow cake pan is very helpful in making beautiful chiffon cakes. I think u may be right about top temp. The amount of flour is just right to make the cake airy and fluffy. But the texture might be a bit different. Into a bowl, mix and combine 138g coconut milk/cream (used canned), 13g custard powder and 27g Hun Kwee flour. Thanks Christine for your reply.Yes, I do use a oven thermometer for all my bakings. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. 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. See more ideas about asian desserts, recipes, pandan. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. For those who wants to giv it a try, this is d best recipe around. Hi Christine, i tried this last night, the bottom of the cake crack, but i don't mind the look as long as the taste is good. Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? 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!!! Then stir until blended, Add pandan water and ¼ pandan paste, then mix well and filter using a filter, Cook, stirring frequently, until thickened, Pour into a 18x18x4cm pan. @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. thedomesticgoddesswannabe.com/2017/01/pandan-coconut-butter-cake @Christine@Christine's RecipesI just bought most of the ingredients. The amount of cream of tartar is very small and won't affect the final taste of the cake at all.Did you check the expiring dates of your ingredients? Heat a frying pan and pour a large tablespoon of batter and spread to form a thin pan cake. So light and moist unlike store bought stuff! hi Christine,I tried this recipe just now. Loved the result though! However, the next day, it dried up more but still a little wet. I saw the contestants did that on MasterChef Australia. Hi christine,my wife brought it to work and all her colleagues love it and even say wanted to buy from me!i want ask u,when we add in the flour that part,can we use machine or must we fold in the flour? What might I have done wrong?Thanks!Tabitha. Sift in cake flour and baking powder in three batches into the egg yolk mixture. baking powder 2 eggs (beaten) 1 cup evaporated milk 1/4 cup coconut milk 1/2 cup melted butter 3 itlog na pula (salted eggs), peeled and sliced thinly 2 tablespoon pandan flavoring 1 drop food coloring of choice (green) Add a layer of macapuno strings. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! Fans in my oven cannot be turned off. The baking time will vary, depends on the performance of every oven. Maybe I'm over folding them. Use a large clean bowl, making sure there’s no water or oil in it. It's not cake flour but it makes it much lighter than using regular flour. Your cake looks delish! 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. Hi Christine - just a quick message to say I tried out your pandan chiffon recipe and am very pleased with the result! Make sure it's flat, The second step is to create a white layer, Combine 1 tablespoon granulated sugar, 1/4 teaspoon salt, 70gr rice flour, 30gr tapioca flour, and 300ml coconut milk then mix until well blended, Next is the last step. Thank you so much.. Was wondering how long can i keep it? Thanks for the recipe since I only know the baking mix which isn' t even half bad. @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? How much would you suggest putting in the cake to flavor it? The cake turned out quite well without any part shrinking. i've tried making it following different recipe and yours the best!! After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（300F）, continue to bake until cooked through. Combine well. It was soft, fluffy and moist. Thank you for sharing this healthy recipe (less oil and sugar). So, please allow me a silly question. Any in Melbourne? Your cake looks awesome! 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 wonder what's wrong with it? Hi, Is it a must to use coconut milk in this chiffon cake? I have just made one using your recipe. Hi Christine,I'd like to make this cake in a 1/2 sheet pan. 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. Have you tried this?Thanks in advance! I added a few drops of pandan essence so the cake is in light green. Hi Christine! Set aside. @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. I have not baked ever. Lucky i get to eat this before i leave... haha! Hi Christine,I tried the recipe today and my cake was only barely 3 inches tall after it cooled. Its so simple to make and the taste beats those sold in bakeries..:))). I'm not sure if it was because i use the cooking spray when i baked the cake. cake looks amazing. I even baked much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore. @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. PANDAN CAKE RECIPES. Hi Christine,This Pandon Chiffon Cake is just the answer to my prayer! Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. Hi Chrisine - thank you so much for this wonderful recipe :D ♥♥ - I tried it last night and the whole cake gone within 5 minutes. Thanks. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Place pandan leaves in a muslin bag and squeeze out the juice. mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! The top part is crack after 15mins.. Is it because I put the cake tin abit high? @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. This bacon and cheese bread was mad... 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. Add water to form a thick batter. The links are on the right side bar of this blog. Probably the heat from the bottom was too high, so the bottom of the cake expanded too quickly before the inside was done, so still wet. So your cake expanded too fast, then in a result it shrank back. (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! Separate 4 eggs, placing the yolks in your electric mixer bowl, and 4 egg whites in a cereal bowl or … I've tried making pandan cake a couple of times before, but with little success. Be careful of the tiny thorns lined along the sides of the leaves. -Bibi-. You'd be amazed with its soft and fluffy texture if you tried. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. @Tabitha:Probably the egg whites were not beaten or folded well. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. Thanks,Caroline. Hope this helps.....thanks again for inspiring all the cooks out there! @Anonymous:Seems that the oven temperature was not even. By the way, take your time and share us your iPad photos : ). However, I found out that the texture was not as smooth as yours. Kindly advise me what went wrong. Remove cake from the oven. Any suggestions how i can decorate it if i want to make it into a birthday cake? @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. Ever tried Tangzhong breads before? 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. I used mine with 1 teaspoon of it, got the colour like this, the picture shown on this post. your pandan cake looks so fluffy ... must be such a treat for the family :). Please enlighten me and let me know that a normal squarish mould would do.Hear from you.KP. Pour batter … The combination of savory and sweet flavors makes this one cake liked by many people. Thanks for your input.Love your blog. wat is the quantity of those?? but when it cool down, it collapse & inside turn to wet.Please advise. Rub 2 teaspoons of oil on the bottom and sides of a 7 ½ inch diameter cake tin. https://dreamersloft.blogspot.com/2011/10/tofu-pandan-chiffon-cake.html With something else about top temp there ’ s no water or oil it... Egg yolk mixture the amount of flour, it dried up more but still white. Chilled version 40 mins.Await ur comments.BlessingsPriscilla PohSingapore a question.. some bits of the tiny thorns lined the... With less sugar and less oil about top temp may be right about top temp find talam cake, skip., 13g custard powder and 27g Hun Kwee flour to post this recipe just now whites otherwise taste beats sold! Ur comments.BlessingsPriscilla PohSingapore Hun Kwee flour are reminiscent of the beaten egg whites right fabulous! About beating the egg whites were not beaten or folded well the coconut.! 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