...so soft, almost like a pillow. The pandan is so fragrant...
Woohoo, I've successfully baked a chiffon cake!! And it is so soft, almost like a pillow. The pandan is really fragrant that my whole house is filled with it. Hmmm... so aromatic,... so inviting! But I think I still need to adjust on the temperature of my oven, because the cake looks a little bit darker on the outside.
Note: Please pardon me on the torn part. I was being anxious to unmould it and accidentally spoilt the look. 
This is actually my 4th attempt in baking a chiffon cake. The 1st time I baked a Pandan Chiffon Cake was 4-5 years back. I used my couzie D's recipe back then. It was a failure because I did not fold the meringue evenly, resulting in some part of the cake too tight, some part too soggy.
The 2nd time, using the same recipe, it was a failure too because the middle doesn't seems to cook when the top has already browned. I figured out it was because I did not use a tube pan.
So, the 3rd time, I use a tube pan. My hubby was in banana frenzy, I thought making a Banana Chiffon Cake would be a good idea. I found the recipe in a cake website which calls for one 18cm tube pan, where as my tube pan is 24cm. I did not know back then, I have overlooked on the size. I was happily baking away and expected a fluffy cake. At the end, I got a flat and not so fluffy chiffon cake. Actually, the 3rd attempt was partial success. The cake was edible and full of banana flavour, just that it is not a chiffon cake [lo!].
This time, I've decided to bake a chiffon cake [again] because of Best Recipes June Event for the theme "Secret of Chiffon & Roll Cakes". Seeing the wonderful ladies that participated with their beautiful chiffon cakes has triggered my inner desire - 'I want to bake a beautiful fluffy chiffon cake also...!'
Actually I wanted to bake Pandan Marble Chiffon Cake from Anncoo Journal but her recipe uses a 17cm tube pan. Then I tried searching for a recipe that uses a 24cm tube pan but I couldn't find any. So, I had to do my own comparison and analysis. I've compared recipes from Anncoo Journal, Kitchen Tigress and my couzie D, and came out with the below recipe. I called it, "Pillow-like Pandan Chiffon Cake".
This post is link to Best Recipes June Event
for the theme "Secret of Chiffon & Roll Cakes"
First Commenter...(+/-)
This is actually my 4th attempt in baking a chiffon cake. The 1st time I baked a Pandan Chiffon Cake was 4-5 years back. I used my couzie D's recipe back then. It was a failure because I did not fold the meringue evenly, resulting in some part of the cake too tight, some part too soggy.
The 2nd time, using the same recipe, it was a failure too because the middle doesn't seems to cook when the top has already browned. I figured out it was because I did not use a tube pan.
So, the 3rd time, I use a tube pan. My hubby was in banana frenzy, I thought making a Banana Chiffon Cake would be a good idea. I found the recipe in a cake website which calls for one 18cm tube pan, where as my tube pan is 24cm. I did not know back then, I have overlooked on the size. I was happily baking away and expected a fluffy cake. At the end, I got a flat and not so fluffy chiffon cake. Actually, the 3rd attempt was partial success. The cake was edible and full of banana flavour, just that it is not a chiffon cake [lo!].
This time, I've decided to bake a chiffon cake [again] because of Best Recipes June Event for the theme "Secret of Chiffon & Roll Cakes". Seeing the wonderful ladies that participated with their beautiful chiffon cakes has triggered my inner desire - 'I want to bake a beautiful fluffy chiffon cake also...!'
Actually I wanted to bake Pandan Marble Chiffon Cake from Anncoo Journal but her recipe uses a 17cm tube pan. Then I tried searching for a recipe that uses a 24cm tube pan but I couldn't find any. So, I had to do my own comparison and analysis. I've compared recipes from Anncoo Journal, Kitchen Tigress and my couzie D, and came out with the below recipe. I called it, "Pillow-like Pandan Chiffon Cake".
PILLOW-LIKE PANDAN CHIFFON CAKE
Prep Time : 40 mins
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes : 16 slices
Ingredients:
150g self-raising flour
2 tbsp corn starch
5 egg yolks
175g sugar
110ml thick coconut milk
3/4 cup canola/ vegetable oil
1/4 tsp salt
1 tsp vanilla extract
For the Pandan Juice
16 pcs pandan leaves
6 tbsp water
For the Meringue
6 egg whites
1 tsp cream of tartar
75g sugar
Directions:
You will need one 24cm tube pan.
1. Preheat oven at 160°C.
2. In a medium bowl, combine self-raising flour with corn starch, sift together. Add in salt and set aside until needed.
3. Prepare the pandan juice by blending the roughly chopped pandan leaves with 6 tbsp water. Strain and squeeze to get the juice only. You will get around 90ml pandan juice. Mix with thick coconut milk in another medium bowl. Set aside until needed.
4. Using a hand whisk/mixer, whisk egg yolks and 175g sugar till pale & fluffy. Add in the prepared coconut milk mixture, followed by oil and whisk till well combined.
5. Add in the sifted flour mixture and vanilla extract till evenly mixed.
6. In a mixing bowl, make the meringue by beating the egg whites till foamy. Add in cream of tartar and mixed for one minute. Then gradually add in 75g sugar and whisk till you get stiff peak.
7. Fold the meringue evenly into your batter in 3 batches. Scrap down the sides of bowl if needed. Drop the batter bowl on your counter top to release air pockets.
8. Slowly pour batter into tube pan to further release the big bubbles trapped in the batter. Bake for 40 mins or until skewer comes out clean.
9. When done, invert your tube pan and let it stand on a bottle or tea cup. Let it cool in pan.
Notes:
● For the 110ml thick coconut milk, I used 1 pkt of instant coconut powder diluted in 110ml warm water.
● If you have muslin cloth, use it to squeeze the pandan juice out more efficiently.
#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes : 16 slices
Ingredients:
150g self-raising flour
2 tbsp corn starch
5 egg yolks
175g sugar
110ml thick coconut milk
3/4 cup canola/ vegetable oil
1/4 tsp salt
1 tsp vanilla extract
For the Pandan Juice
16 pcs pandan leaves
6 tbsp water
For the Meringue
6 egg whites
1 tsp cream of tartar
75g sugar
Directions:
You will need one 24cm tube pan.
1. Preheat oven at 160°C.
2. In a medium bowl, combine self-raising flour with corn starch, sift together. Add in salt and set aside until needed.
3. Prepare the pandan juice by blending the roughly chopped pandan leaves with 6 tbsp water. Strain and squeeze to get the juice only. You will get around 90ml pandan juice. Mix with thick coconut milk in another medium bowl. Set aside until needed.
4. Using a hand whisk/mixer, whisk egg yolks and 175g sugar till pale & fluffy. Add in the prepared coconut milk mixture, followed by oil and whisk till well combined.
5. Add in the sifted flour mixture and vanilla extract till evenly mixed.
6. In a mixing bowl, make the meringue by beating the egg whites till foamy. Add in cream of tartar and mixed for one minute. Then gradually add in 75g sugar and whisk till you get stiff peak.
7. Fold the meringue evenly into your batter in 3 batches. Scrap down the sides of bowl if needed. Drop the batter bowl on your counter top to release air pockets.
8. Slowly pour batter into tube pan to further release the big bubbles trapped in the batter. Bake for 40 mins or until skewer comes out clean.
9. When done, invert your tube pan and let it stand on a bottle or tea cup. Let it cool in pan.
Notes:
● For the 110ml thick coconut milk, I used 1 pkt of instant coconut powder diluted in 110ml warm water.
● If you have muslin cloth, use it to squeeze the pandan juice out more efficiently.
#msyummyliciousrecipeMake this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!
for the theme "Secret of Chiffon & Roll Cakes"
First Commenter...(+/-) 
Milton of It's Me! Bluedreamer!