Thursday, October 1, 2015

Pandan Chiffon Cake Tang Mian (Cooked Dough) 烫面班兰戚风蛋糕 LTU #1

For the 1st post for the Little Thumbs Up theme : Coconut, it is definitely gonna be pandan chiffon cake, my favourite cake since I was a kid and the only cake that I consumed then.

Okay for this time, I am targeting myself to post everyday. May is my idol, she did that when she hosted the theme of Dim Sum for BRFE. So I am working and also going to work very hard towards that and allocate all of my available times to churn up as many bakes as possible to hit the target lol.

Recipe adapted from here and here.

Ingredients : 
90g cake flour
5 egg yolks 
50g coconut oil
80g coconut milk
30g homemade pandan extract *
½ tsp pandan flavor
1/8 tsp salt

5 egg whites
70g sugar
1 tsp lemon juice or vinegar or cream of tartar

* I used almost 30 pcs of pandan leaves (to clear all the stock I had) to blend to get the juice and let it sit in the fridge for a few days to get the extract at the bottom.

1. Prepare a chiffon cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. 
3. Pour oil, homemade pandan extract and coconut milk in a sauce pan, heat up till you see small bubbles at the side, remove from heat.
4. Immediately add in the sifted flour, quickly stir to mix well and form a soft dough.
5. Scape the soft dough into a empty mixing bowl, slowly add in egg yolks and whisk till become smooth batter, then add in pandan flavor, mix well and set aside.
6. Beat egg whites till frothy, add in lemon juice. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
10. Bake at pre-heated oven at 150C at center rack for 40-45 mins. (I off the top heat element and on it back during the last 15-20 mins)
11. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
12. Turn the cake pan upside down and cool completely before remove from the cake pan. 

I finally achieved the taste, fragrance, flavor of pandan chiffon cake that I am always looking for (I set Bengawang solo's as benchmark as I love their pandan chiffon cake). I guess the credit goes to the organic coconut oil that SIL has gave to me, with the adding of coconut oil, it really enhance the entire flavor. This cake received a lot of compliments, even the 2 friends who have  picky taste bud which commented my previous pandan chiffon cake didn't has enough flavor and fragrance, also given a thumb up!


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious


  1. Pandan chiffon cake is one of my favourite, but i lazy to make, those selling outside is expensive...

  2. I love chiffon cakes. They're so huggable-like! I'm imagining these with a hot cup of tea. Slurp.


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