Hi Christine,I've made chiffon cake a few times but find the cake get stuck to the ungreased tin even after it's cool. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: http://ramenandudon.blogspot.com/2012/01/pandan-chiffon-cake.html. I cooked in a 10-inch pan on convection. Fold the meringue into the batter I strongly encourage you to use the chiffon pan with a removable base. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. For 7-inch chiffon cake: 330 F (165 C) for 40-45 minutes, then lower temperature to 300 F (150 C) for 5-10 minutes The whipped meringue I tried that and it gave us a delicate, tender flavor and aroma. I love chiffon cake for its soft, pillowy, and spongy texture. This recipe calls from 20 cm pan, which is about 8 inches. Harry Baker is credited as the inventor of the cake in the 1940s. How to Start a Food Blog (without breaking the bank). 10. Hi Regina, so glad to know that the chiffon cake turns out great for you. Do u think using fan force mode is ok for chiffon or for any cakes? keonicakes Posted 23 Feb 2011, 1:09am Loved the result though! 9. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. So light and moist unlike store bought stuff! Hi Christine, thanks for sharing your recipe. There you have it !!! Thanks so much for the recipe! 6. The yolks I tried ur recipe and it turn out fabulous..! For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Invert the cake upside down @Tabitha:Probably the egg whites were not beaten or folded well. You can then cook with the juice or add gelatin to make a beverage called buko pandan. Hi Christine - just a quick message to say I tried out your pandan chiffon recipe and am very pleased with the result! Just curious, does your oven use both top and bottom heat ? You could eat it all in one go (and this is a judgement-free zone), but if you want to store it for later and are wondering how, we’ve got the answers. Use a large clean bowl, making sure there’s no water or oil in it. @Anonymous:The common problems of this chiffon cake not rising high are due to the beaten egg whites, either not beaten well enough or without correct folding-in.Did you have any chance to view my tutorial videos, on the right side bar. Thank you! Christine, hi!If I do not own a food processor, how do you advise that I extract the pandan juice? In case you are wondering what pandan is, it is a leaf. Hello Christine,I don't have access to pandan leaves but I know a place where I can get Pandan extract. Every year we ask the same question. I have included a 7 inch recipe (uses 3 eggs) if you want to try that for the 8″ tube pan, it may work out better! @ghosie:Interesting! The oil To fix this problem, you can cover the cake with an aluminum foil over the top to prevent further browning once the cake reaches a nice golden color. The good news is you can make your own by using only two ingredients: all-purpose flour and cornstarch You need about 2 tablespoons of it to make this cake. Preheat your oven while you are doing the work Try to use eggs about 58 grams total with shell (about 30 grams each for white and about 18 grams for yolk). Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? Let the cake cool down completely Sooo yummy! Beat the egg whites with an electric mixer until bubbles form. What ?!? So long as you follow the instructions step by step, you will achieve a delicious, light, gently flavored cake, all the way from the tropics. They will come back on once the door is closed.”, It does sound like your oven bakes faster and more evenly. Stop once you reach a stiff peak. Add the cream of tartar. @Anonymous:After the cake was completely cooled down, I used a very sharp saw-blade-knife to remove the cake. This site uses Akismet to reduce spam. @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. I’m happy to know that. Hi Christine! Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), 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. The flour screwpine) is a tropical plant made up of long green blade-like leaves. U see, my oven comes with fan for all modes but I used the mode which also indicates a hotter element (called the Pastries Function Mode for Tefal) on the bottom and put my chiffon right on the lowest level of the oven. It is best if you use fresh leaves – you can make do with pandan extract alone – but the result won’t be quite as good. You want to do this in batches, preferably in 3-4 batches. All the ingredients except the cream of tartar are not sour. If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? A Southern cook can never have too many casserole dishes or pretty cake keepers.A keeper not only transports a cake to a party with style and ease, but with one of these devices, you can store a frosted cake at room temperature for up five days; the cover will protect the cake from dust, pet hair, etc.A large overturned bowl also works well in a pinch. Preheat oven to 170C (338F). After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. A complete guide and tips to make sure you can replicate this recipe at home successfully. 7. @acexkeikai:Every brand might be slightly different. It’s a built-in Kitchen Aid double oven that came with the house. Cut the leaves into smaller pieces. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Then I also didn’t know how to fold the meringue into the batter correctly, so on and so forth! 2. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed, Pour the batter into an UNGREASED chiffon cake pan. @Anonymous:No problem. You don’t have to use what I suggested here. 3. The meringue whips better at room temperature, Mix the flour, salt, and baking powder and whisk to combine and set aside, In a separate bowl, whisk the egg yolks with sugar and cooking oil, then add coconut milk and pandan juice (or pandan extract), Gradually add the cake flour mixture to the egg batter while mixing OR if you have sieve or flour sifter, sift in the cake flour mixture into the batter, there will be no lumps when you do this, otherwise mix until smooth and no lumps, try not to overmix it too. Hi, Is it a must to use coconut milk in this chiffon cake? Please enlighten me and let me know that a normal squarish mould would do.Hear from you.KP. Simply place your decorated cake, uncovered, in the freezer until it’s frozen solid, about 4 hours. 3. :D My brother can stuff one large slice into his mouth haha since the the chiffon is so soft haha, Hi ChristineI love this cake but buying a full cake costs $8. To break it down, it is about 30 grams each for the white and about 18 grams each for the yolk in case you want to really measure them out. Please take a look at the video of how to fold-in egg whites, the link is posted on the right sidebar on this blog. Stir together, then whip until soft peaks form. 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. Mine has the convection (fan mode) option, but I usually don’t use it for baking cake anyway, unless a recipe asks me to do so. I have a 8” tube pan and had tried ur recipe but my cake overflows. You have to keep you eye on the cake and temperature at least until you know how your oven behaves. 2. Mix well. Strain the batter if necessary to get rid of any lumps, Preheat your oven to 330 F (165 C). Transfer to a tightly covered jar and keep in the fridge. Hi Christine,I'd like to make this cake in a 1/2 sheet pan. The temperature of the eggs mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! You’ll get a lighter shade of pandan juice. But the texture might be a bit different. I love asian cakes. Hi Christine...i love your recipes!! I don’t always have cake flour in my pantry because I just don’t bake the cake that often. Press the back of a spoon against it to obtain the juice. 7. And I use 4 egg yolks with 5 egg whites. For those who wants to giv it a try, this is d best recipe around. Baker sold his recipe to General Mills in 1947. If using a mortar and pestle, cut the leaves as finely as you can. The cake needs to cling to the side of the pan to rise. 11. Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. but when it cool down, it collapse & inside turn to wet.Please advise. Properly stored, it will maintain best quality for about 4 to 6 months, but will remain safe beyond that time. This advice works for any kind of cake: layer cake, sheet cake, pound cake, quick breads, and even cupcakes, and we’ll break it down into into frosted and unfrosted, cut and uncut cakes. Hello! 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? Your cake looks delish! Thanks for the shout-out ! Must've been the greased mould then. And d cake tin doesn't have to be greased? Pandan is a herbaceous tropical plant that grows in Southeast-Asia. When it's time to bring out the cake, follow the same rule as for any other perishable food: It should be kept at room temperature for a maximum of two hours. It was soft, fluffy and moist. Use a rubber spatula to smooth the surface. Tie about six pandan leaves into a knot, place in a pot, pour in six cups of water and add six cups of sugar. Combine well. I use large eggs for this recipe. 1. 6. You can use whatever similar tools you already have in your kitchen. hi Christine,I tried this recipe just now. Hi Lynn, It depends on how much sugar you reduce. I have an oven without bottom heat (top only) but has a fan that goes on intermittently (not convection mode). I am watching the masterchef episode on Dutch tv as we speak. Gently drop the cake pan from about 10 cm height on the counter 2-3 times I’ve been wanting to make this cake for the past 5 years! After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（300F）, continue to bake until cooked through. Where has time gone? Thank you for taking the time to reply . But don't over beat it. I used mine with 1 teaspoon of it, got the colour like this, the picture shown on this post. My husband and kids had never tasted pandan before. If you are curious. Remove it from the freezer, then wrap tightly in plastic wrap and aluminum foil, which helps prevent freezer burn. Thanks for your input.Love your blog. For a long-term option, you can freeze your cake while preserving its taste if you … The removable base will still attach to the bottom. You could use a few drops of pandan essence if you can't find any pandan leaves. It’s going to be a disaster for your chiffon cake because it can’t sit on the counter and waiting for the oven to heat up By the way, take your time and share us your iPad photos : ). What might I have done wrong?Thanks!Tabitha. i do not have cream of tartar now....would it be ok if i ignore it? I tried with the non-removable base and getting the cake out of the pan was pretty disastrous. 4. Then I baked the same recipe again, this time using the bottled pandan flavoring essence. How’s the height of the cake ? @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. For 6-inch chiffon cake: 330 F (165 C) for 35-40 minutes , then lower temperature to 300 F (150 C) for 5-10 minutes Continue to beat until stiff peaks form. anyway, I use the smaller cake tin. If you reduce it by half and more, that will definitely affect the structure of the meringue. Make sure your mixing bowl is clean and no grease. Not castor sugar like Christine’s recipe? How do you manage to take the cake out of the ungreased without breaking it every time? Thanks a lot!! Transfer to a cheesecloth or muslin cloth or use a strainer to squeeze the juice out. @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. You can wipe with some lemon juice to ensure There are few things that contribute to the softness and that spongey texture of chiffon cake. Maybe I'm over folding them. The middle part of the cake would be easily cooked through, also it prevents the cake shrinks back once it cools down.You could use a normal squarish mould to make chiffon cake too. I beat them on high speed (speed 6 on Kitchen Aid) until you get a stiff peak. I updated this recipe on 10/22/2020 to include recipes for different tube pan sizes. Have to stop myself at third slices. 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