Sunday, November 23, 2008

Pandan Chiffon Cake

Finally, I'm back ! I've been really busy and worst of all is that i was very sick for the past 1 week. As of today, i'm coughing lesser now. Today my aunt & cousin came by my place to visit my mom (she had her eye operation on Thur). She's into recovery now. We took the opportunity and show my relative how to bake pandan chiffon cake. (Though i'm half past six on that) My cousin elder than me was very very pleased with the outcome of the cake (finally i've succeed and passed my chiffon cake) She even wants me to buy for her the mini chiffon tin @ Daiso. The chances of me visiting Daiso will be higher than her.

Proudly presenting you my suceessful Pandan Chiffon Cake.

Here's the original from Prima, i've made some modification to it.

4 Egg Yolks
50g castor sugar
1/4 tsp salt
35ml Canola oil / corn / vegetable
100ml coconut milk }
1 tsp pandan paste } mix

100g Top flour / plain flour }
1 tsp baking powder } sift together

5 Egg whites
50gm castor sugar }
1/4 tsp cream of tartar } mix


  1. Using hand whisk mix (A) until well blended. Add (B) and mix well
  2. On a separate bowl, whisk egg whites until soft peaks from using high speed until foamy. Add sugar & cream of tartar, continue whipping until stiff (like snow) * Don't overbeat and this process are done in a very quick manner.
  3. Quickly use a spatula take 1/4 of the meringue and slowly fold into the egg yolk mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well
  4. Pour mixture into an ungreased chiffon tin and bake for about 40-45 mins @ 170c. * Bake at the lower rack (i used 4 mini chiffon tins fm Daiso and 1 smaller PH mini chiffon tin)
  5. Immediately turn tin over on a cake rack to cool before loosening cake

Personally i preferred the mini chiffon tin from Daiso. Mainly the quality is stainless steel and is bigger in size as compared to PH one. To make it even more convincing it was cheap and good.


Cookie said...

Well done pal! I have no courage to bake chiffon cake as the failure rate is very high!

BTW, between top flour and plain flour, which did you use?


Art of Eating said...

Hi Cookie,

I used top flour for this recipe.

Alex Goh recipe uses plain flour.

If you follow the A,B,C ingredient step, the successful rate is rather high. This steps method was actually adopted from Alex Goh. The result was very satisfying.

When you want to do chifffon cake, get all exact measurement for the ingredients ready. No time to waste as the process are very quick. The critical steps of chiffon is getting the white into stiff peak (like snow). * no trace stain of egg yolk is acceptable as it will affect the result of the stiff peak.

Give it a try pal. Happy baking :

Cookie said...

Early this mth I made Chiffon Cake for Sheen's birthday, already stressed like nothing... whisking the egg white is the biggest challenge... eveything must be absolutely grease-free! I like Pandan Cake but must wait for me to forget about the last stressful event first :-)))

Anonymous said...

Hey, looks good!
i just bought a daiso chiffon tin too! its really cute.
just wanted to know - is your recipe for all 5 of your cakes, or is it just for 1? i assume its the latter but its always good to double check.

p.s. did u read the recipe on the daiso chiffon tin paper? :)