In a large clean bowl, whisk the egg whites and cream of tartar until frothy using an electric hand mixer. Hi.i want to ask about the step when we add in the flour,can we use electric mixer or must we fold in the flour? @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? Add in flour and baking powder and blend to a smooth batter. So do you have any idea or suggestion about this problem?? your pandan cake looks so fluffy ... must be such a treat for the family :). =D. Pour the … @irenelim:Highly likely that the temperature of your oven was too high or too close to the heating filament. Mix well. Thanks,Connie. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. I think u may be right about top temp. Whisk flour, 1 cup sugar, the baking powder, and salt in a bowl. (cuz my dad is a big fan of just vanilla chiffon and I can't find a good recipe anywhere)2. if I want to make a cocoa flavor chiffon, just substitute a tbs cake flour for a tbs of cocoa powder?Thank you so much! Loved the result though! But this fluffy and airy dessert is not only cool to look at, it’s sweetness is offset by the flavor and color of pandan leaves. @Priscilla：Although my oven has got fan forced mode, I didn't use it. Make your own cake flour for this recipe as follows: Sift together 1 3/4 cup all-purpose flour + 1/4 cup corn starch. THE PERFECT DESSERT. So nice of you.Hope you'd bake a perfect chiffon cake next time. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). @Anonymous:You can use milk instead. Exclusive TV sneak peeks, recipes and competitions, Pandan cake (Donal's Asian Baking Adventure), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham, cake release spray (or another non-stick spray). i do not have cream of tartar now....would it be ok if i ignore it? :) The coconut milk and pandan flavour are perfect combination. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. Hi Christine,This Pandon Chiffon Cake is just the answer to my prayer! hi cristine, can i use plain flour instead of corn flour? You could use a few drops of pandan essence if you can't find any pandan leaves. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? Beat the eggs until light and frothy. The top part is crack after 15mins.. Is it because I put the cake tin abit high? Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. -Bibi-. The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. It’s best made from extracted juices from pandan leaves (screwpine leaves), instead of artificial pandan paste. @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. Is it due to me opening the oven halfway while it bakes? Hi Christine,I tried the recipe today and my cake was only barely 3 inches tall after it cooled. Thanks for your input.Love your blog. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Continue to beat until it looks slightly opaque, … Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Press the back of a spoon against it to obtain the juice. And d cake tin doesn't have to be greased? I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. 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. Beat the egg whites with an electric mixer until bubbles form. ohh... yours look seriously good too. I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. pandan chiffon is one of the best tasted chiffons around, i usually will also add a little pandan paste to that, for colour and aroma! Excellent Pandan Chiffon cake. If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. Mix flour and baking powder in a bowl and stir into the batter until well combined. But don't over beat it. It is quite impossible to get it in any London Supermarket. Use a large clean bowl, making sure there’s no water or oil in it. !I just made this pandan chiffon cake tonight. Its so simple to make and the taste beats those sold in bakeries..:))). . Continue to beat until it looks slightly opaque, then add 100 g of the sugar in a steady flow. I think I have beaten and folded the egg white correctly, otherwise the cake could not rise, right? 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. May I known how you managed to get the cake out nicely? I even baked much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore. Add in the flour mixture and mix well. 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. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. 7. Place the pulp in a metal strainer. By the way, take your time and share us your iPad photos : ). Level the top of the pandan batter. So, please allow me a silly question. Preheat oven to 175°C. The chiffon cake comes out good everytime. Remove cake from the oven. So your cake expanded too fast, then in a result it shrank back. The original recipe suggests boiling some pandan leaves and using the water from it to flavor the sponge cake. Your info is very helpful. I know I've beaten the egg whites right. 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