KitchenTigress - Pandan Chiffon Cake (I)
KitchenTigress - Pandan Chiffon Cake (I)
KitchenTigress - Pandan Chiffon Cake (I)
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I'm in the mood for a local cake, and no cake is more local than Pandan Chiffon. I start by comparing
recipes from Epicurative, The Best of Singapore Cooking, The Raffles Hotel Cookbook, and the
POPULAR RECIPES
four featured by ieat. I put everything in Excel with the amount of flour in every recipe
standardized to
100 g, and all the other ingredients adjusted proportionately. (Yup, I'm a geek, and proud of it.)
Here's the spreadsheet (strictly for geeks like me):
Once I'm comparing apples and apples, it's obvious The Best of Singapore Cooking has heap loads
of everything, from coconut milk to oil, egg whites, egg yolks, and especially sugar and baking
powder. Every . . . single . . . thing! Hmm, doesn't seem right. BSC out!
Epicurative and Raffles Hotel share practically the same oilless ingredients, but the mixing methods
are different. The "Grande Dame of Singapore" or rather her servant, Ah Teng whisks only the
egg whites, and all of the sugar bar 10 g is added to unwhisked yolks. I don't like the method
because whisked egg whites with only 10 g of sugar may be unstable, and unwhisked yolks doesn't
have much volume. Ah Teng out!
I decide to try Epicurative's recipe, splitting the sugar between the whites and yolks, then whisking
each lot separately. I bake the cake for 40 minutes, which is plenty for a 21cm chiffon. The crust is
brown, but the inside is still wet whilst
the cooked part is dry. As the cake
cools down, it shrinks badly since it isn't
cooked through. There's probably too
much
coconut
milk
in
the
recipe.
Epicurative out!
RECENT COMMENTS
KT
I understand...
Of the remaining two, ieat recommends the one "with more egg whites" from Kiamniangwong.
Actually, the recipe has less whites than Prima's, per 100 g of flour. But it has more in absolute
number because it's for a bigger cake. (See? A spreadsheet helps!)
Goodyblogger
Thanks for the info...
Portuguese Egg Tarts 15 hours
ago
I take the doctor's order since he has clinically tested his prescription. My verdict? I'm very
impressed by the cake's texture which is as soft as Bengawan Solo's. But the taste, using pandan
Sharon
In case you don't know, squeezing juice out of pandan leaves is like squeezing blood out of stone.
That's why most people use pandan essence, artificial green food colouring and, maybe to appease
Sharon
lets the mixture settle, and finally skims off the excess water floating above the juice. After trying her
KT
1/8
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2014 (10)
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100 g pandan leaves, use only soft and moist young leaves
June (4)
buy 250 g and use only 100 g of the innermost, light green leaves
May (5)
April (3)
March (9)
50 g sugar
60 g egg yolks
50 g sugar
60 g vegetable oil
tsp salt
Chinese Rojak
February (8)
January (4)
Don't use old, dark green pandan leaves. Not only do these not have any
juice, they actually absorb liquid because they're very dry. If you blend old and young
2010 (38)
2009 (22)
leaves together, the juice of the young ones would be absorbed by the old leaves.
RECIPES BY INGREDIENT
7 May 2012 Update: Click here for my stepbystep video and more
the perfect pandan chiffon cake.
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COOKIN
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and
tbsp
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then vegetable oil, whisking till evenly mixed. Gradually add flour mixture, along
with salt, again whisking till just evenly mixed. Add egg whites in 3 batches, whisking
gently by hand in
electric whisk's direction. Scrape down with spatula before mixing last batch of egg
whites.
others
Bang mixing bowl against worktop 23 times to remove air bubbles. Pour batter into 21
cm 2 piece chiffon tin that's not nonstick, slowly so that air bubbles still trapped in
the batter are released. Run a chopstick round side of tin to remove more air
bubbles. Level and smooth top.
Bake cake in bottom of oven till risen and almost level with top of tin, about 15
minutes. Cake should now be very slightly brown and not cracked. Place baking tray
in top of oven to block top heat. Continue baking till inserted skewer comes out clean,
20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven.
Continue baking till top of cake is dry and mediumbrown, another 510 minutes (7
minutes for my oven).
Remove cake from oven. Invert onto a bottle. Leave till cool, an hour or so. Cut cake
out of tin.
POSTED BY KT AT 1:17 AM
136 COMMENTS
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1/24/2015