Oct 4, 2010

Pandan Chiffon Cake (cooking method)

31st Aug 2010

I read about this pandan chiffon cake from Jane's Corner, recipe originated from Forbidden Garden. The method for this chiffon cake is different from the usual one so I did not dare to try it out until I met Karen during one of the workshop at Shermay's, she told me this is the best Pandan Chiffon cake recipe and a definite keeper. So I set up my mind to give it a try since there are so many praises on this recipe.

This chiffon cake uses cooking method, which I never came across before. So I read and follow the recipe very closely on each step and the tips given. I did find it quite difficult to fold in the cooked dough with the egg white in the beginning and thought the chiffon cake was not going to make it. Thank God, it turned out quite well. Wow, the cake was so soft and fragrant that I just can't stop at one slice. I'm really glad that I tried it and now this is my favourite Pandan Chiffon cake recipe too.

Pandan Chiffon Cake (cooking method)





Recipe adapted from here:

Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)


36 comments :

Cookie said...

Your chiffon sure looks cottony!

When i try to fold in the cooked dough, it turns out to be lumpy... do you get this and how do you overcome it?

DG said...

Wen,
Your pandan chiffon looks soft & fluffy. First time to see chiffon recipe with butter, it must be taste very yummy. Thanks for sharing this.

Btw, I would like to check with you. At which point do we need to switch off the fire, after butter melt, adding flour or adding egg yolk? Thanks in advance.

Wen said...

Hi Cookie,

Thanks for your comment. I didn't face this problem. Maybe before I start folding in 1/3 meringue, I mix in few spoonful of meringue to soften the dough for easy folding.

Wen said...

Hi DG,

Yes, the texture and taste are very good. Do give it a try. Switch off the fire once the butter melt, then add in flour and follow by yolks.

Jess @ Bakericious said...

Wen, your chiffon looks soft and fluffy, you are tempting me to give another try on chiffon :P.

AK said...

Don't eat all up! Please reserve a piece for me!

Wen said...

Hi Jess, do give it a try.

Hi AK, haha too late... maybe my next one I'll reserve one for u...lol!

Baking Fiend said...

I've tried this "cooked dough" method before, on an orange chiffon but it din turn out. The flour and egg yolk mix was very dry. The cake when baked, tasted like a sponge cake and it did not rise high. So dissapointing.

Now I've bookmarked your recipe. Gonna give this a try soon. Thanks for sharing!

Wen said...

Hi Baking Fiend,

Glad to know that you will be trying it out soon. Happy baking!

Jos said...

Hi Wen..

Your chiffons looks great..Thanks for sharing.
May i know mixing the meringue using spatula or whisk?

Wen said...

Hi Jos,

Thanks for dropping by. Usually I use both of them. Handwhisk in Step 4 and spatula in Step 5. Hope you will give this recipe a try. Happy baking!

shirley said...

Hi Wen

I see that you are very good in making chiffon cake. Your chiffons are all so tall!

I believe the main tip for a successful chiffon is whipping up the egg white. Can you give some guidance. I see some book say adding sugar before whipping, others say adding sugar after whipping slightly. I even hear that it is better to use eggs from the fridge.

My problem is always the cake is very high in the oven but once i invert it, it shrink a lot.

Can you kindly help. Many many thanks

Shirley

Wen said...

Hi Shirley,

I think there are many factors that contribute to the shrinking. Yes egg white is very important, cannot overbeat and must be just right, stiff and glossy. Folding also very important and lastly the oven temperature. Too high or too low the cake cannot rise properly or rise too fast, the structure will deflate easily. Usually I will tend to bake an extra 5 mins.

Do not use cold egg. For the egg white, my usual practice is to beat the white till foamy, then I add the sugar and beat till stiff peak.

You may refer to this blog (All that matters) for tips on making chiffon which I find it very useful:

http://allthatmatters2rei.blogspot.com/2008/06/chiffon-cake-tips-and-trouble.html

http://allthatmatters2rei.blogspot.com/2008/07/chiffon-cake-tips-and-trouble-ii.html

Baking Fiend said...

Hi Wen,

I made this cake and it turned out beautiful. Thanks for sharing!

Wen said...

Hi Baking Fiend, glad to know that!

Anonymous said...

i just made it, n really soft ^^

Thx alot Wen ^___^

Chuany - Indonesia

Wen said...

Hi Chuany,

Thanks for dropping by and trying out this recipe. Glad that you like it. Cheers!

Anonymous said...

Hi can i ask it is necessary to add coconut milk or can I replace it with condensed milk? What is meringue used for and where can i get this? Btw, will it caused a difference if I were to used a mixer instead of using spatula to fold in the flour?

Wen said...

Hi Annonymous, Sorry I'm not very sure as I've not tried before. But if you really want to try, probably used full cream milk or evaporated milk instead of condensed milk. As condensed is sweetened, will add sweetness to the cake.

No I don't think there will be any difference. Just that I find using hand held mixer to fold in the flour for this cooking method is easier.

Happy baking!

Wen said...

Hi Annoymous,

Meringue refers to whip up egg white.

Anonymous said...

Sorry but I have some questions.
How much meringue do you add?
Are meringue and cream of tartar the same?
How much of water and how many pandan leaves did you use to make that 40g of pandan juice?

Wen said...

Hi Anonymous,

How do I address u? Please refer to the recipe step 3, whisk egg white & sugar till stiff (this refer to the meringue) which called for 5 egg whites as mentioned in the recipe. When the egg white is whisked till stiff, at this stage is called meringue. So the total meringue, divide into 3 portions by estimation and fold in 1/3 of the meringue into the cooked dough as stated in Step 4.

Take a look at this blog, there is a picture of the meringue. Hope is helpful to u.
http://dirtystall.wordpress.com/2010/11/03/pandan-chiffon-cake/

The recipe never mentioned about cream of tar tar...? Anyway it's a stabilizing agent used in whisking egg white.

As for the pandan leave is by estimation. Enough water to blend the leave. Probably about 150ml water and 7-8 leaves.

Wish you successful baking!

Anonymous said...

Hi I am Sharon.
For step 1, cook them using a saucepan or a mixer?
So do you mean step 2 and 3 are done separately?
Step 4, the cooked dough are you refering to those added together in step 1 and 2?
Step 5, are you saying that the cooked dough+ 1/3 of meringue pour into the balanced 2/3 meringue?
Fold them well using a mixer or a spatula?
Is it possible to do this using just a whisk?

Sorry for asking so much questions. thank you.

Anonymous said...

Are there other cooking methods to obtain make the pandan juice beside using a blender? Like can i cook it using a saucepan to obtain it?

Wen said...

Hi Sharon,

Have you done a chiffon cake before? If not this recipe will be a bit complicated for first timer. However, you can still give it a try as there's always a first.

Back to your question:

1. Step 1, cooked in a small pot/saucepan. I don't think can place a mixer over the fire right.

2. Step 2 is a continuation of Step 1, after cooking Step 1, while the mixture is still warm gradually add in egg yolk. This is called the cooked dough.

3. Step 3, yes done separately. Is making of the meringue as you had asked previously. Point to note when whisking egg white, the bowl must be very clean and greaseless if not the you can never obtain the stiff peak.

4. Step 4, yes you right. Step 1 & 2 = cooked dough.

5. Step 5, you must mix 1/3 of meringue into the cooked dough. Mix well till incorporated before pouring into the balance 2/3 meringue.

Used a spatula to fold, will fold better and more thoroughly than using a whisk.

Hope it's helpful to you.

Wen said...

Hi Sharon,

You can pound/chop it if you don't have a blender. The purpose of blending is not only to extract the flavour but also the colour.

Anonymous said...

hi,im sharee. I just saw ur site and they are amazing,,soo full of wonderful chiffons!. i really loves ur chiffon photos..as well as ur recipes.wanna follow ur steps. I just came frm following allthatmatters2rei.blg but my chiffons tasted bland and something unsatisfied..so try yours..GOD bless ur work,dear Wen!keep sharing! u are such a genius baker of our Almighty God!:-)

Wen said...

Hi Sharee,

Thanks for your compliment and dropping by my blogs. Happy Baking!

Can said...

Hi wen thank for sharing the recipe. Is yr chiffon cake tall? I tried this recipe n noted that the height is not as tall as the other chiffon recipe that using 5 eggs. Did u use cream of tartar while beating egg white? thank.

Can

wensdelight said...

You are welcome, Can! Mine was not very tall too as you can see from the picture but the texture was not compromised. For this recipe, I follow the original recipe, didn't use cream of  tar tar.  

Omlai Biotech said...

Hi Wen,

I have tried your pandan chiffon via cooking method 3 times and failed in all 3 attempts. Is the dough supposed to be lumpy and hard after cooking or watery. After folding into meringue and baking, the lumpy parts are not cooked. My chiffon is totally different from your pic. Its rough and looks lumpy. What am I doing wrong?

OM

wensdelight said...

Hi OM, the dough shouldn't be lumpy. It will be a bit like a soft dough. If you find it hard to mix into a smooth dough, try using a electric hand held mixer to mix it. The first part of the meringue has to be thoroughly fold in to losen the cooked dough. After this stage, the balance mixture can be folded in easily. Hope this is useful to you. Happy Baking!

Jenson2806 said...

Hi Wen,  Thanks for sharing this recipe.  I've made this a few times and the results were good except that when folding meringue into the cooked dough, there were lots of lumps.  I tried using 'cutting method' to fold but the lumps are still there.  After its baked, i can see small white patches in the cake(due to the lumps).  Can you advise what causes these lumps?  or how to avoid them?  I did ensure that the dough is still a bit warm when folding in the meringue.  If u take a closer look at my attached photo u can see these white patches.
Many thanks,
Chilliqueen

wensdelight said...

Hi Chilliqueen,

First u must ensure the flour was incorporated well with the coconut butter mixture. I use an electric handwhisk to mix it for a smoother texture. When mixing the meringue with the dough, I start of with a few spoonful to loosen up the dough before adding 1/3 in to fold. You may try this method and see if it's better. Happy baking!

chilliqueen said...

Hi Wen,  Its me Chilliqueen again. Thanks for the advise u gave previously (using a few spoonful to loosen the dough) it really helps to reduce the lumpiness :) 
I wanted to ask : after i unmould the cake, i can feel some wetness at that the sides of the cake.  Is this wetness a  norm for this recipe?  Texture of the cake is v good(soft & fluffy) except u can feel the wetness when holding the cake..I had reduced the amount of Pandan juice to 30gm but the wetness problem still exist.  Could u shed some advise on this?
Many thanks :))

Selbsy said...

Hi Wen, Thanks for sharing this recipe. I've tried out your recipe and it turned out the middle part of the cake is like ''kueh'' texture. It rises well for the first 20mins during baking and sink slowly after that. Luckily it did not drop out from the mold after I overturned it to cool down. Well, but quite surprise to see the middle part to turned out like that. I've never come across this problem when baking a chiffon cake. Can you advise me on this? Thanks very much.

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