Corner Café

February 20, 2010

Pandan Chiffon Cake (all-natural version)

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,
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After all these years of blogging, I just realized I had never posted a Pandan Chiffon Cake recipe! It is not because I had never made this cake before, in fact this is the cake I made the most often. Maybe it is due to the fact it is such a common recipe easily found in books and online, so I never bothered.
So you might be wondering what all-natural version in the title means? Well, for the very first time, I’m making this classic cake using all fresh ingredients! That means I’m using only freshly squeezed coconut milk and pandan juice, so no artificial pandan paste, no tinned coconut milk and definitely no green food colouring! As a result, this cake has a more rounded coconut flavour and very subtle pandan fragrance. This may be because I used frozen pandan leaves, next time I think I should get my hands on some fresh pandan leaves and see if that makes any difference! The cake also has a more natural light yellow-green colour, not the artificial green of pandan paste or food colouring!

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Makes one large tube cake (large angel-food tube pan with base measurement of 21cm across the base and 24cm across the top)

[Ingredients]
7 egg yolks
60g caster sugar
60ml pandan juice, from 12 pandan leaves
125ml thick coconut milk, from 1 grated coconut
125ml corn oil

115g cake flour
1 teaspoon baking powder

7 egg whites
1/4 teaspoon salt
110g caster sugar
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[Preparation]
1. Preheat oven to 160°C. Have a 24cm angel-food-cake tube pan ready, and do not grease or line the pan. Roughly chop the pandan leaves into short sections, add about scant 1/2 cup water and blend in a food processor, then squeeze and strain the juice; measure out correct amount and set aside. Add 1 cup warm water to grated coconut, transfer to a piece of wrung-dry wet cheesecloth or muslin, squeeze out coconut milk; measure out correct amount and set aside (freshly squeezed coconut milk must be used as soon as possible). Sift together flour and baking powder three times; set aside.
2. Beat egg yolks and 60g sugar with a balloon whisk until combined, add pandan juice, coconut milk and oil, beat well to combine. Slowly pour into flour mixture and whisk lightly to combine.
3. Whisk egg whites and salt until soft peaks formed. Gradually add 110g sugar, spoonful by spoonful, and continue beating. Beat until the meringue is glossy and thick and just reach the stiff peaks stage.
4. Fold 1/3 of the meringue into the yolk mixture. When well mixed, fold in the next 1/3 of the meringue until combined. Repeat with the remaining meringue until thoroughly combined.
5. Pour into the angel-food-cake tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.

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7. Bake for about 50-55 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.

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8. When the cake is cold, remove cake from the pan, slice and serve.

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Taste: Cottony soft, tender and moist pandan-flavoured coconut cake
Consume: Best within 2-3 days
Storage: Cover and chill in the refrigerator
Recipe Reference(s):

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27 Comments »

  1. SD,
    In Indonesia, we add daun suji as a natural green coloring when daun pandan is used because daun pandan alone won’t give the vibrant color. I don’t know if you’re familiar with daun suji. They look similar to pandan, but smaller in size.

    Lovely texture… I wish I can have some now 🙂

    I also want to let you know that I’ve added you to My Links. I hope that’s OK with you.

    Thanks for sharing this classic recipe.

    Comment by Tuty @ Scentofspice — February 20, 2010 @ 12:51 pm | Reply

    • Oh yes, I’ve heard of daun suji, but have not seen or used it before. Fresh pandan leaves only became available here a few years ago, so no hope of finding daun suji at all 😦

      Comment by SeaDragon — February 28, 2010 @ 10:44 am | Reply

  2. Hi SD,
    Happy CNY to you. Very nice pandan chiffon cake.

    Comment by delia — February 22, 2010 @ 12:44 pm | Reply

  3. Hi, many thanks for sharing this lovely pandan chiffon recipe. Baked it yesterday and chiffon cake turned out beautifully soft. Replaced pandan juice (60ml) with more santan and some pandan essence (green stuff from Indonesia.
    Love your blog and recipes!!! Cheers May

    Comment by May — February 24, 2010 @ 1:42 pm | Reply

  4. Hi, SD….no fresh pandan leaves here in the USA during the winter but I do have frozen ones…will definitely try this soon! Thanks!

    Happy New Year!

    Comment by San — March 4, 2010 @ 3:12 pm | Reply

  5. Is it a must to use angle-food-cake tube pan? I only have a 18cm square cake pan, will that do?

    Comment by Teng — April 4, 2010 @ 1:38 am | Reply

    • Yes, the tube pan is recommeneded for this cake, I wouldn’t recommend using other type of pan.

      Comment by SeaDragon — April 4, 2010 @ 11:44 am | Reply

      • I see. Thank you.

        Comment by Teng — April 5, 2010 @ 1:09 am | Reply

  6. Hi do u know where I can buy the tube pan in Melbourne? Preferably one that looks like yours? Been baking the chiffon cake in round cake pan. So doesn’t rise enough. Thanks!!!

    Comment by linsiew — June 5, 2010 @ 11:41 am | Reply

    • You should be able to get the tube pan from either Cake Deco or London & American Supply Stores in the city. Their addresses and tel no. are here. If you don’t come into the city that often, it might be wise to ring them to see if they have stock in the shop as sometimes they do run out of stock. The proper name for the tube pan is ‘Angel Food Cake Tube Pan’. They have 2 sizes available. I have even seen mini ones at Cake Deco a few years ago.

      Comment by SeaDragon — June 5, 2010 @ 4:54 pm | Reply

  7. Just want to drop a note to say, “Thank you for sharing this recipe.” I tested it last week after finishing testing my hand on Happy Home Baker’s version of the Granola Chiffon Cake. I didn’t have Pandan leaves, but I used the Pandan paste. The turned out great. The next step for me is to produce it again with the same result… will be great. My next batch with the regular 6×2 cake pan… hmmm..my mistake. I baked it on top of baking sheet & I took it out too early. Top is nice and fluffy, but the bottom is dense. Will try again with the tube pan.

    Comment by Polly — August 24, 2010 @ 3:49 pm | Reply

    • Yes, better result using tube pan if you want to bake chiffon cake.

      Comment by SeaDragon — September 6, 2010 @ 5:40 pm | Reply

  8. hey there:) thanks for the recipe.the chiffon cake tasted really goooood! but i had some troubles when i was baking it.it didnt turn out that well..the chiffon cake was too moist!! well i just want to ask about….the volume of coconut milk used…as stated in the ingredients section,125 ml is needed.and later in the instructions section…one cup of warm water is mixed with the coconut milk. so it means….there will be more than 125 ml of coconut milk+water? =S

    or whats being mentioned is that….we add the warm water and coconut milk.then…pour out mixture and only measure 125 ml.

    im so sorry,i dont really…understand that part 😦 hope to hear from you soon!:)

    Comment by Erica — March 4, 2011 @ 7:05 pm | Reply

    • Always follow the amount in the ingredient list. The water used are just instructions on how to get pandan juice and to squeeze the coconut milk. Once you obtain the pandan juice and coconut milk, MEASURE OUT the amount as indicated in the ingredient list, which should be 60ml pandan juice, and 125ml thick coconut milk. HTH.

      Comment by SeaDragon — March 5, 2011 @ 7:51 am | Reply

  9. thank you for your guidance! 😉

    Comment by Erica — March 5, 2011 @ 5:44 pm | Reply

  10. thanks for sharing the all-natural version of the recipe. i’m just curious, can i use the same recipe to create a cupcake version or should there be different measurement of ingredients that i need to change?

    Comment by stellar-stars — June 15, 2011 @ 8:06 pm | Reply

    • No, I wouldn’t recommend using this recipe to make cupcakes as the cakes will shrink pulling the paper cases inward and the cupcakes will look ugly.

      Comment by SeaDragon — June 15, 2011 @ 10:24 pm | Reply

  11. Hi thanks for sharing your recipe! I haven’t tried it yet but was wonderiing if I could use Pandan Essence and Canned Coconut milk Instead? What would be the amount to use?

    Comment by Margaret — June 22, 2011 @ 2:20 pm | Reply

    • Yes, that’s what I usually do as well. The quantities are the same. For the pandan juice, just add water to the pandan essence to get the correct amount.

      Comment by SeaDragon — June 22, 2011 @ 9:57 pm | Reply

  12. Hi SeaDragon,

    When I extract juice from fresh pandan leaves to make agar agar or cakes etc, I’ve noticed a slight bitter aftertaste in the resulting goods, do you ever have this problem too?

    Comment by Fei — July 18, 2011 @ 12:16 am | Reply

    • Hmm, actually haven’t noticed anything unusual, but then again, I usually use pandan paste and very seldom use juice from pandan as they can be quite expensive to buy here, especially fresh leaves.

      Comment by SeaDragon — July 30, 2011 @ 11:41 am | Reply

  13. SD, Pandan leaves is easy to grow as a potted plant. Here in Singapore many people grew the plant just outside their homes, along the walkway. Only need soil + pot hehee. try grow one.

    Comment by Clara — November 18, 2011 @ 9:54 pm | Reply

    • Haha, don’t think it will survive the hot 40+ degrees summer weather or frosty 1-2 degrees winter weather here… I tried to grow turmeric one year for the turmeric leaves and it survived until one day, the summer weather hit 45C and promptly the leaves all burned in just one day! LOL…

      Comment by SeaDragon — November 21, 2011 @ 6:08 pm | Reply

  14. Great! I love it all natural! Cheers from Mauritius!!

    Comment by Emma — October 30, 2013 @ 12:55 pm | Reply


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