This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.
I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.
Ingredients:
Bowl A:
- 6 Egg Yolks
- 100g Sugar
Bowl B:
- 6 Egg Whites
- 100g Sugar
- 1 teaspoon Cream of Tartar
Bowl C:
- 150g All-Purpose Flour aka Plain Flour
- 1 tablespoon Baking Powder
Bowl D:
- 200ml Coconut Milk
- 2 tablespoon Cooking Oil
- 1 teaspoon Pandan Paste (not Pandan Essence)
How to do it:
- Whisk ingredients in Bowl A until sugar melts and mixture is creamy.
- Mix ingredients from Bowl D before adding into Bowl A.
- Mix well.
- Sift flour and baking powder before adding into Bowl A.
- Mix well.
- Use mixer to whisk ingredients in Bowl B.
- When egg white is stiff, fold in manually to Bowl A and mix well.
- Preheat oven at 180C and heat up Chiffon Cake Tin together.
- When oven is preheated, remove cake tin and pour mixture into it.
- Bake for 45 to 50 minutes or until golden brown.
- When cake is is ready, turn tin upside down allowing it to cool slightly before removing it from cake tin.
Note:
The recipe posted was as what was given to me. However, I didn't follow a few steps as I used muffin cups instead of chiffon cake tin. Plus my chiffon cake took lesser time to bake as the mixture was much less.
- Click HERE for printer-friendly version of an original recipe.
* Soft and Fluffy *
It looks so yummy, I want one too...I like your idea of using muffin cups.
ReplyDeleteGood idea! I have never made chiffon cake because I don't have the tube pan. But where I am, it's not easy finding pandan paste. I think I will just try a plain cake first. Thanks for the recipe! :)
ReplyDeletelooks YUMMY! I love Pandan chiffon cakes!!
ReplyDeleteMy kids and hub loves it too. I have a chiffon tin at home but have not used yet. Going to use your recipe and do it tomorrow. Thanks for sharing. Wah the ideas of using a muffin cups also not bad wor.
ReplyDeleteWish I had found your blog earlier.
ReplyDeleteI just made a disatrous pandan cake and would love to try yours one day.
Linda,
ReplyDeleteThanks. I find it easy to give away. :P
ka.t,
You can try other flavours too. I have tried using strawbery paste but it's in the bottle. Similar to pandan paste.
Krisandro,
Thanks.
Sue Sue,
Thank you. Hope you like this recipe. :)
Lily ann,
Hope you will be successful with this recipe. Happy Baking!
cake looks great.. color combo is too good.
ReplyDeleteAnjali J,
ReplyDeleteThank you. :)
Hi WokkingMum
ReplyDeleteWant to try out your recipe. But I could not find pandan paste, I tried a few supermakets in singapore. Can you tell me where can i get it in Singapore? Thanks!
Janis,
ReplyDeleteI got my from Shop & Save and I have seen it in NTUC too. Check those glass bottles colourings and essence. It should be place together. The brand I'm using is Bake King, so you should be able to get it at Phoon Huat too.
Hello from the UK,
ReplyDeleteManaged to get Pandan paste here,how long did you bake your cupcake for?10 mins sufficient?
Dying to try baking it next week,thanks for sharing
Snow, for mine, I remembered was for about 20-25 minutes. The timing depends on the size of your muffin cup and oven. Use a toothpick to test.
ReplyDeleteIs there a substitute for the pandan paste? I can't find it here in Hong kong
ReplyDeleteHi can you use a Broiler to bake instead?
ReplyDeletethanks
Anon, Does your Broiler refers to a stove or grill top? I not sure about that. But if you have a Happy Call Pan, you could 'cook' in it over fire.
ReplyDeleteHihi,
ReplyDeleteI just tried to bake this ytd and was alright but some find the taste a bit different fr usual pandan cake. May I asked how much pandan juice to replace the pandan paste if I use the juice instead the next time? Thanks!