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When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds—pandan, orange, or coffee, but my true love is definitely pandan chiffon cake. Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh pandan juice. If you love Angel cake, you absolutely have to try this out. It’s really superior! Please welcome my contributor Siew Loon back here. Enjoy!
Contributor: Ho Siew Loon
This is a cake that I would actually crave for, Pandan Chiffon Cake! It is my all time favorite and I can actually indulge in it at any time of the day. After a long break I manage to bake myself a lovely Pandan Chiffon Cake and I thought it would be great to share it with my Nyonya Food readers…
Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. This cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. It is a delicious, simple and easy to make cake. It makes a very impressive dessert and I always serve it with vanilla ice cream.
(Click Page 2 for Pandan Chiffon Cake Recipe)
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I would like to try this recipe, where can I find pandan leaves? I live in the US.
We plant them, it is rarely to see in supermarket
I can get pandan leaves in NJ in the frozen food section of Chinese/Asian grocery stores. They are exported from Thailand. We make pandan cake using pandan extract – also found in Asian grocery stores.
u can use this http://www.ustrading.com/en/products/sauces-and-seasonings/item.asp?itemid=33610 remember not to put to much at the very 1st time, adjust it as how strong you want it.
I looove pandan chiffon cake, it’s been ages since I last ate it. Quick question, it can’t be made in a normal cake pan can it? I remember someone telling me that it has to be made in a tube pan.
The reason angel food cake is made in a tube pan is so the cake can rise properly (it needs evenly distributed heat, which the hole in the center allows). A wide, shallow cake pan will leave you with a soggy middle instead of a tall, fluffy cake.
yeah, I used a regular bread pan and my cake came out dense and heavy. still good tho.
the recipe calls for a 25 inch pan.. is that the width of the entire pan?
Have you tried making the chiffon cake with santan (coconut milk) and pandan leaves? Tasted before and looking for the recipe. Do you know? BTW, any tips as how to invert the cake and do not cause any ‘peeling’ on the cake cause I knew it does stick onto the tube pan.
Hello Tuan Rumah…
Sorry to barge in, but can’t help myself from answering Rachel’s question about the pandan chiffon with coconut milk. I’ve tried baking them and it’s just lovely. I do really hope you won’t mind me sharing the recipe here ya. Thank you in advance…
PANDAN CHIFFON CAKE
Ingredients :
(A)
5 egg yolks (size A)
60g oil
70g thick coconut milk (I used the ones in the box)
80g cake flour
1/2 tablespoon pandan leaves juice *
1/4 teaspoon pandan paste *
(* Note : I used pandan essence and green food coloring)
(B)
5 egg whites
110g fine granulated sugar
1/2 teaspoon cream of tartar
Method :
1. Cream (A) until well mixed.
2. Beat (B) until stiff.
3. Fold (A) into (B) very slowly, making sure the mixture doesn’t collapse.
4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.
5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only
By the way, your chiffon looks lovely. Perhaps I should try baking them soon. Thank you for sharing the recipe with us…take care and have a nice day!
Thank you for your recipe. I will try this out. :)
I believe you do hv to put Cream of Tartar when beating the egg whites to ensure it holds the whipped egg whites.
Invert your tube pan on top of a rice bowl’s base. The surface will not peel. Run a knife round the side of the pan, after u got it out do the same to the bottom of the cake.
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when in malacca i tried pandan chiffon and there was also a pink cake similar anybody have any idea what flavour would have been used
Really have no idea. It will be nice if you can take somne photos next time.
hey, it might be a purple sweet potato chiffon cake, the cake is pink and not purple when baked. here’s a photo link: http://en.kokotaru.com/2009/07/purple-sweet-potato-chiffon-cake/#more-1065
when in malacca i tried pandan chiffon and there was also a pink cake similar anybody have any idea what flavour would have been used.also can pandan essence be used
any one have any tips on how to bake it?
everytime i bake it, it is uncook and the outside already turned black( i tried with low temp, but still doesnt work)
help plz thx
Put in on middle rack and bake at 175 celcius. It should be ok. You try this recipe, it should work.
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Hello again. I’m back! This time to thank you for the recipe. I’ve tried baking it just now but made it into orange chiffon instead of pandan and followed what you had suggested. Though my chiffon doesn’t look as smooth as yours, the taste and the texture is just superb. Thanks you so much again for the recipe. Will post it in my blog soon and will mention your site too. Thank you.
I’ve grown so used to buying pandan cake from shops that I totally forgot I can make it myself. Scrumtious!
I love chiffon cakes too and this looks great. Superb texture too.
Thank you Rasa Malaysia for featuring this reicpe from Siew Loon. I have been staring at this recipe for 3 days and finally made it tonight!
I have always always loved orange chiffon cake and have never dared to try to make it as I’ve been warned it’s really difficult to make, ie it won’t turn out right, the texture may not be right, not spongey enough but what do you know! My 1st time bakign it and it was superb!!! I’m really pleased.
TWO QUESTIONS :
1) I used a smaller tube pan and although I have reduced it to 5 eggs and reducing all the other ingredients in ratio, the cake still overflowed. Is there any guide on how much the meringue should sit (ie, 3 quarter of the pan) so it will not overflow so much?
2)When you put 2oz of pandan/orange juice, do you mean you measure it in weight? I was confused but measured it on my weighing scale in grams anyway.
Hope you can shed some light on these 2 questions
Tsu Lin
Thanks Tsu Lin. On your questions, I use the big chiffon cake tin , abt 22cm and the batter is about 2/3 full before baking. Try reducing it to half if you are using a smaller tin.
And as for 2oz, I measure it using measuring cup or you can actually use the baby feeding bottle as it is very accurate.
Love all things pandan!
There’s a certain nostalgia with this, I remember begging my mum to buy this everytime we passed a bakery.
“5oz self raising flour”. I don’t have a weight measurement in my kitchen…
5 Oz of flour equals to how many cups? Can I use all-purpose flour instead?
Oh yes! I came across pandan cake recipe in another blog and forgot all about it. I got reminded through this blog. I love pandan leaves! Anyway, how many drops of food color should I use? If one doesn’t use food color, will the cake be greenish even if one makes her own pandan paste?
Tried baking the chiffon cake today. Absolutely yummy! So easy and pan dan flavor is awesome. As for the tube pan, do we use the loose base type or whole? I used the whole tube pan and had slight problem in removing it. I afraid that
The loose base pan may leak when pour the mixture in. Can someone kindly advise?thanks.
Florence, the batter does not leak out of the loose base pan. Think it will only leak if the egg whites are not beaten till stiff and the consistency is too runny, so when added to the egg york mixture, the batter becomes too thin hance the leak. Hope this helps.
i tried making a pandan “chiffon cake”, but it ended up fairly solid, slightly uncooked at the bottom of the baking case and it deflated quite a bit, anyone know why? btw i didn’t quite follow the recipe from where i took it from.
i left out the coconut milk and replaced with milk and left out pandan. haha. not sure if i used the wrong ingredients?
heres the ingredients i used, 6 eggs, 200g caster sugar, 1 tsp cream of tartar, 200ml coconut milk, 2 tbsp cooking oil, 1 tsp pandan taste, 150g plain floor, 1 tbsp baking powder
Hi there,
I love pandan cakes so I tried to make it. The first time it fell flat, the second time it was undercooked. Are you sure it calls for only 45 minutes? I had to bake mine for 75 as it was damp on the middle. And I had to grease the tin as it was sticking to the sides.
Natasha
Did you use the eggs straight from fridge or at room temperature? That makes a difference.
It is fine either way.
Hello! I lovelovelove pandan chiffon cake and am planning to bake this for my friends (and myself, ahem). I don’t have pandan leaves on hand, but do have pandan essence; how much of this do you recommend I use? It smells rather strong. Also, I’m new to baking so any tips you could give would be much appreciated. Thanks :)
Hi, I tried baking this cake a yesterday and the batter started leaking out of the tin!! So the cake turned out to be a miserable failure. After washing up, I noticed a dent on the side of the tin. Do you think this could be the reason the batter leaked out? Or is my batter just not good enough? Thank you!
I think your tin is leaking, or it’s not big enough.
Thank，for easy recipes，i use to bake for volunteer during Shanghai expo，
Hi,
Thanks for this recipe – I will def give it a try.
I love this cake when its soft, fluffy and warm.
-R
I’ve been using an angel cake tube pan to bake my pandan cake and everytime I try to invert the mold, my cake just falls out! So it ‘sinks’ and thus loses its shape. Any idea why? Pls help!
Do you know why my chiffon cake cannot rise?
Thank you so much Bee Yinn for this recipe.
I have attempted other chiffon cake recipes 5 times and failed (mainly due to either not beating the egg white til stiff peak and not bbaking if long enough). Anyway, on my 6th attempt, I found your recipe and decided to give it a try. So, having failed previously, I have learnt from my experience and did the right thing this time. And guess what? my 6th and since, 7th and 8th attempts were SUCCESS !!!!!! Not only the texture was right, the height of the cakes were HIGH and light in texture. Not too moist and not too dry. Just like what chiffon cake should look and taste. I am so pleased with myself. So , thank you thank you thank you!! My chiffon cake pan is 28cm and when I poured the entire batter in the pan, it raised perfectly almost leveled to the rim of hte pan. I use pandan essense (approx 1/4 tsp) becuae the fresh pandan here, when they are available, are too dehydrated and loose its moisture and fragrance.
I find this youtube chiffon cake making video very useful indeed:
http://www.youtube.com/watch?v=nm_fg99j3tQ&list=FLE2iZgORzFpwndg2y_B9rqg&index=14
I Do follow the step of this video by adding the oil slowly to the egg yorks, as you would do if making mayonaise.
thank you again Bee Yinn and good luck to everyonein your chiffon cake baking!
My Apology to Ho Siew Loon. Didn’t read properly. Thought this was Bee Yinn’s recipe. Thanks Siew Loon for sharing your wonderful recipe which I love.
Oh, I forgot to say that HALF the amount of this recipe can fill FOUR mini 4.5″ (11.5cm) chiffon cake pans. I bought these mini cake pans from Parkson’s department store in Mahlota Centre, Melaka, Malaysia, while holidaying there recently. I bake them for approx 20 min.
sorry, but my friends are vegans and can’t eat eggs, i wonder if i can replace the eggs with something else, because i really love pandan cakes and waffles and i’d like them to try it out too :)
Hi there, I have tried baking pandan chiffon cake using other recipes and I have been failing ;o(. I hope this recipe will not fail me anymore otherwise, I will cry. I have read through your recipe very carefully and I would like to know if coconut milk is not added, will it smell good?
Thanks so much for all your recipes. They have always been a great help.
Felicia
Hey there!
Thanks so much for the lovely recipe.
Just tried it out and looooove it!!
Cheers from Sydney
Miri