Mad about Pandan Chiffon Cake

Pandan Chiffon Cake

Although I really like chiffon cakes, I’d always been told that it was really difficult to get the right texture. After seeing HL’s beautifully fluffy chiffon cake, I couldn’t help but be inspired to give this pale green cake a shot myself. My mum had recently loaned me her precious collection of cake recipes, complete with neat handwritten notes and instructions on each page. I flipped through the thick binder, hoping that there’d be one for pandan chiffon cake.

As luck would have it, I found not one, but four different recipes and selected the one with the most notes penciled on it. After all, I’d never made a pandan chiffon cake before and would need all the extra help I could get.

                Pandan Chiffon Cake

My mum’s recipe called for thick coconut milk and pandan “juice”. Although I could probably have used commercially packed coconut milk and pandan essence, I opted to use fresh ingredients instead. This meant extracting coconut milk from freshly grated coconut and extracting the deep green liquid from fresh pandan leaves. Having done neither of these two things before, I was glad that everything went without a glitch. I suspect hanging around the kitchen as a child and watching my mum perform these tasks umpteen times played a big part in my own “success” here.

Pandan Chiffon Cake Slices

Other than being a little surprised that the huge cake slid out of the pan so smoothly (albeit without most of its brown “skin”), I was delighted with my first attempt. The cake was pillowy soft, fluffy and wonderfully fragrant. I would love to bake this cake again sometime soon - if only it didn’t contain sinfully rich coconut milk and such a large number of eggs.

16 Responses to “Mad about Pandan Chiffon Cake”

  1. HL Says:

    Well done! First attempt and you got it all right. I’ve baked many times and the result is still unpredictable each time. The lucky few of us really enjoyed it. Shall I put up more photos of cakes on Dino’s blog to inspire you to bake more for us? ;) Just kidding!

  2. Pauline Says:

    hello. the cakes you baked are so beautiful~!!
    can i know which type and brand of oven are you usin?
    cux i will be buying one soon so please advise! thanks!

  3. Karen Says:

    HL: Thanks! The one you had was my second attempt with reduced sugar and oil. The photos in this post was from the first attempt. I thought the first try gave a softer and fluffier result, but it’s a little less healthful. Yes, do post more cake photos on Dino’s blog! :)

    Pauline: Thank you! I’m using a built-in Ariston oven.

  4. danielle bumblebee Says:

    madbaker,

    ur macarons r beeeautiful.. i wish i was in singapore to sample them.. also, where do u get ur almond flour from? i find it such a pain to get it here, n i’m in the u.s.!

  5. Karen Says:

    Hi Danielle.

    Thanks! I use ground almonds from a baking supply store in Singapore. I’ve read that almond flour is available at Trader Joe’s or health food stores in the US. If there aren’t any stores near where you live, you try can ordering from Amazon. Hope this helps!

  6. Linda Says:

    I’ve always wanted to know how to make this cake! And now that I’ve seen you make it, I’m rather jealous! :)

    The brown “skin” is my favourite part!

  7. shaena Says:

    Anyone out there–years ago I used to bake chiffon weekly and everyone was envious of my skill. I haven’t done it in years and this week I baked one which fell out of the pan when I turned it over to cool. My measurements and ingredients are the same. Why of why did it fall out of the pan?

  8. trix11 Says:

    I luv ur pandan chiffon cake. can i have the recipe?

  9. Veronica Says:

    I had tried umpteen time, all fail. It does not rise up and it was very sticky on the top before invert baking tin after baking. Really dun know what happen, please kindly to enlighten me on this. Thanks

  10. may fong Says:

    Your cake looks delicious,can I have the recipe please

  11. pammiez Says:

    wow. Looks and sounds good! Could you teach me how you do it and tell me where you got the recipe from? Thanks!

  12. cecilia Says:

    Hi, your pandan chiffon cake looks really good. May I have the recipe please. Thanks.

  13. Caroline Says:

    Hi!!
    Your pandan chiffon cake looks so yummy!! May I have your recipe please??

  14. penny lau Says:

    I tried doing some receipes of pandan chiffon cakes but the cake texture is not correct. I’m looking for a receipe that has a soft and spongy texture. Can I have your receipe please…. please. .. The picture looks like the texture I’m looking for….
    What flour do you use. I was told that we need soft as silk flour but it is no more in the market. Would appreciate if you could share your receipe with me. Thank you.

  15. janice Says:

    ooh i love pandan chiffon cake! yours look real yummy! may i have your recipe please?

  16. Josephine Says:

    Hi, my husband loves Pandan Chiffon Cake.
    I am planning to bake hime one for his birthday, which will be our fist celebration as husband and wife(we just got married in sept).
    Will it be alright to share the recipe?
    Thank you ^_^