Saturday, 10 May 2014

Pandan chiffon Cake for Mother's Day!

My Mummy does not like creamy frosting cake. As usual, I will make her all-time favorite Pandan Chiffon cake. Personally, I love Chiffon because it is a light cake made with vegetable oil, eggs, flour and flavoring. It is a combination of both batter and meringue into a light spongy cake.

I did not add any baking powder or tar tar to bake the chiffon. With the "right beat" of the meringue and fold in right, we can achieved a "chemical free" nice light chiffon cake.

Pandan Chiffon Cake

Hope my mummy will love this too...

Pandan Chiffon Cake
(Please based it on the Chiffon tin size and prepare the items)

Chiffon Tin Size 17CM  20CM
For Batter
Egg Yolks 4ea 7ea
Vegetable Oil 50ML 90ML
Pandan Juice 10ML 20ML
Coconut Cream 60ML 100ML
Cake Flour 70g 120g
For Meringue
Egg Whites 4ea 7ea
White sugar 60g 100g

Preheat the oven @ 180C

Here is the recipe for the Homemade Pandan Juice

Steps for making the batter :
  1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
  2. (Let prepare the batter first.)Add in the vegetable oil to the egg yolks and use a balloon whisk to beat it till it is well combined.
  3. Add in the coconut cream and beat it till it is well combined.
  4. Add in the Pandan Juice and beat it till it is well combined.
  5. Lastly, Add in the sieved Cake flour into the batter and beat it till it form into a smooth batter. Set aside and prepare the meringue.
  6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  7. Add in the white sugar gradually while beating the egg white. 
  8. It took me about 7-10 mins till the egg white form into a stiff peak form (Look at Pics 9).
  9. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
  10. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
  11. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
  12. Pour the batter into a chiffon tin (No need to grease it).
  13. Bake it in a preheated oven for 25mins (17CM chiffon tin) or 30mins (20CM chiffon tin).  You can use a long stick to do a test whether it is fully cooked.
  14. Once it is out from the oven, please inverted the chiffon tin and let it cool down for at least 30-45mins before removing it from the chiffon tin.
TAGlicious Note:
*** You can replace the fresh pandan juice with coconut cream & add in 1-2 teaspoon of Pandan Paste (dependent of the size of your chiffon tin)..
*** Eggs must be in room temperate to prepare this cake.
*** Please use big egg (60g ea) for chiffon cake.
*** Please use a non-stick tin for chiffon cake. 

Yummy Chiffon Cake!

Lastly, Happy Mother's Day for all Mummies out there! You ladies are doing so well!

TAGlicious Ciao~

Do join me at my Facebook page Taglicious


  1. Hi Grace
    Nice pandan chiffon cake and I like chemical free stuff. May I check with you if I'm using a 23cm chiffon tin size, how should i portion all the ingredients?

    Many thanks!

    1. Dear MeiXiu, Sorry. I did not try baking it into a 23CM chiffon. However, you can try to combine 17CM + 20CM items to make into a 23CM chiffon cake. Just fill up the Chiffon tin till 80% and if there is extra batter, you can make it into small cup chiffon cake. Everything is try and error. Happy trying and let me know the outcome. Cheers, TAGlicious.

  2. Hi may I check what coconut cream you used?