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! 3. Your cake looks delish! To us, the perfect pandan chiffon cake should taste good, smell good and look good. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? 2. hi Christine,I tried this recipe just now. invert the pan immediately. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). I love asian cakes. So, please allow me a silly question. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. Whisk flour, 1 cup sugar, the baking powder, and salt in a bowl. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). How much would you suggest putting in the cake to flavor it? 4. Preheat oven to 170C (338F). Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? SBS acknowledges the traditional owners of country throughout Australia. I know I've beaten the egg whites right. Allow it to cool completely. I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! . Add the pandan extract, vanilla extract, coconut milk and vegetable oil. I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. Sooo yummy! @Caroline ：You can get cake flour from Asian grocery stores. 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. About beating the egg white and heating i did it as the direction. Your cake would look a bit light yellowish, not bright green though. Level the top of the pandan batter. Chiffon cake is still in m to-make list, I really have to get a chiffon pan! Hi Christine! Step 4 … Thanks. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. Continue to beat until the meringue reaches stiff peaks then set aside. (Note: please refer to this video ". Appreciate ur kind advice.PeacePriscilla PohSingapore. I am amaze that it taste just as good with less sugar and less oil. Remove cake from the oven. Hi Christine...i love your recipes!! Do u think using fan force mode is ok for chiffon or for any cakes? @acexkeikai:Every brand might be slightly different. !I just made this pandan chiffon cake tonight. In a separate bowl, mix together the pandan paste and coconut milk. @Tabitha:Probably the egg whites were not beaten or folded well. Add the pandan leaf juice or pandan leaf juice plus coconut milk mixture. 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. Where do you think I went wrong? @Anonymous:You can use milk instead. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Must've been the greased mould then. but when it cool down, it collapse & inside turn to wet.Please advise. -Bibi-. So your cake expanded too fast, then in a result it shrank back. I added a few drops of pandan essence so the cake is in light green. light and fluffy! :D but here's a question..some bits of the cake was sourish...do you know why? How do you manage to take the cake out of the ungreased without breaking it every time? Yield: 8 servings. 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? If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? 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. @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. Then gently fold the remaining meringue into the egg yolk mixture. 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. In a separate bowl, using the same electric beaters (no need to wash), beat the egg yolks and the remaining 75 g sugar and until light; this should take a couple of minutes until it reaches ribbon stage. cake looks amazing. You could use a few drops of pandan essence if you can't find any pandan leaves. Hi Christine: I have tried to make chiffon cake from your recipe a few times. Sift the flour and baking soda into a small bowl. 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. Copyright © 2017 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!. | All vegetables are medium size and peeled, unless specified. Did you put a thermometer in your oven and check whether the temperature was right? Set aside. 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? @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. Hi Christine,I'd like to make this cake in a 1/2 sheet pan. Make your own cake flour for this recipe as follows: Sift together 1 3/4 cup all-purpose flour + 1/4 cup corn starch. Have you tried this?Thanks in advance! Hi Christine, thanks for sharing your recipe. 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. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? May I known how you managed to get the cake out nicely? 1. Thanks for your input.Love your blog. Set aside. @thienthanh - bibi creation:You might replace with the same amount of coconut milk. use the milk or water instead of coconut milk?? Hi Chrisine - thank you so much for this wonderful recipe :D ♥♥ - I tried it last night and the whole cake gone within 5 minutes. @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. Any suggestions how i can decorate it if i want to make it into a birthday cake? @ghosie:Interesting! (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. I tried that and it gave us a delicate, tender flavor and aroma. @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. i do not have cream of tartar now....would it be ok if i ignore it? @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. Hi, Is it a must to use coconut milk in this chiffon cake? And I use 4 egg yolks with 5 egg whites. Add the cream of tartar. Combine well. I wonder what's wrong with it? 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. Steamed Pandan Cake. Mix and sift top flour and baking powder. But the texture might be a bit different. Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. It be ok if i do n't mind if any London supermarkets sell pandan.! I do use a oven thermometer for all my bakings cake but it makes much... Toey leaves which is the thai name for it to me opening oven! Comes out clean when inserted in the tin before removing from tin and adding glaze! The colour like this, the perfect pandan chiffon cake next time making it following different recipe am. 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