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{Chiffon Cake}: Pandan and chocolate flavor

If chiffon is your favorite cake, you gotta try this recipe.  If chiffon is not your favorite cake YET, you gotta give this recipe a chance.  I have tried many recipes and the texture was too dry for me.  One day I found the secret to make Chiffon cake moist: Coconut milk.  The disadvantage of using coconut milk in your recipe is the cake won't last long, especially in summer day.  But if the cake is so good, it won't last long anyway :)

Here are general info about chiffon cake:
1. The baking pan has a tunnel in the center. It's called tube pan.
2. You beat egg whites until foamy before adding it to other ingredients.
3. Don't  cheat and take a peek in your oven until at least 40 minutes of baking .
4. Don't cut the cake while it's warm coz. the cake might deflates.
5. The preferable cooling down time is about 2 hours plus. 
6. No need to grease the baking pan, nor lining it with parchment paper.

Ingredients A:
7 egg yolks
80 g coconut milk
80 g vegetable oil
1/2 cup pandan extract.  Add 1 t pandan paste for stronger color and taste. If you don't have pandan extract, use 1 T of pandan paste.
150 g flour. 
4 g baking powder
3 g salt
90 g sugar

Ingredients B:
7 egg whites
90-95 g sugar
1/8 t cream of tartar (optional)


Preheat oven to 325 F.

(A) Combine egg yolks, coconut milk, vegetable oil, sugar and pandan extract (or paste) in a mixing bowl.
Sift flour, baking powder and salt. Add flour mixture into the bowl.
Whisk everything to combine.
(B) In a separate and dry bowl, beat egg whites about 1 minutes.  Add sugar and beat for another 1 minute or till it forms soft peak.  Add cream of tartar if you like.

Fold egg white into egg yolk mixture in 3-4 additions. Don't over mix.

Pour cake mixture into a tube pan.
Bake for 45-50 minutes.
Flip the pan upside down if your pan has footings.  Or else, flip it upside down against a bottle and let cool for 2 hours minutes.  Well if you really really can't wait that long, let it cool for about 30 minutes.
Loose side of cake and cut cake with a serrated knife.

If you are making Chocolate Chiffon,  substitute some of flour with unsweetened chocolate powder.  For example, use 120 gr flour and 30 gr chocolate powder.  And off course, you don't need pandan extract. However add 1/2 cup water instead.

How to make pandan extract? Chop 20 pandan leaves and add 1/2 cup of water. Blend with blender or food processor.  Strain the liquid using strainer and discard of the rest of the leaves.

Where to buy Pandan extract?  I just found a can of pandan extract in can fruit aisle in Asian grocery.  The taste is not so strong but it's better (time wise) than making my own extract.
Where to buy Pandan essense?  Asian market. 
I always use this brand of Pandan Essense.  It's a thick paste rather than clear liquid.

I tried this clear liquid essense and the taste just NOT right.
Btw, you can substitute pandan paste with lemon or any other flavor you like.
I hope you'll able to try my recipe and let me know how it turn out.