I swore I was never going to blog about this cake.
Not because it is not yummy, but because it is so darn tedious to make!
Seriously, I am so not used to having to wait a day before I can bake a cake.
But so many of you have asked me for this recipe so yes, I heard you, and well, here’s how I make a Pandan Chiffon Cake using natural pandan juice. I have to say I tried really, really hard to not add any coloring to this cake even though I prefer a more vibrant green.
My verdict? This is a really good pandan cake, but the chances of me waiting 2 days to make one cake is really quite slim, especially since my recipe for a pandan cake using the pandan paste method is really good too!
Let me show you how to make this cake. Make sure you have quite a bit of patience before you start! (You have been warned! :P)
DAY 1 – Make the pandan juice.
Wash and the leaves. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Cut the leaves into smaller pieces.
Add the leaves into a blender.
Add enough water to enable the blender to blend the leaves.
Blend until all the leaves are pulverized.
Strain and squeeze as much juice as possible out of the leaves. Pour the juice into an air-tight container and place it in the fridge over-night.
The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.
Day 2 – Carefully pour out the water, leaving behind the concentrated juice.
In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale.
Add the oil and beat until completely incorporated.
Combine the pandan juice with the coconut milk. Add this to the batter and mix, until just combined.
Fold in the flour and salt. Set this aside.
In a clean mixing bowl, whisk the egg whites until they turn foamy. Add the cream of tartar and continue whisking until soft peaks form.
Gradually add the sugar until firm peaks form.
Beat 1/3 of the meringue into the egg yolk batter.
Gently fold the remaining meringue in two batches until no white streaks remain.
Pour the batter into the UNGREASED tube pan. Lift the pan about 10cm off the kitchen counter and drop it onto the counter a few times to remove the larger air bubbles.
Bake at 170ยฐC for the time stated for your pan size. Once baked, invert the pan and cool the cake completely before unmoulding.
Yes, it is really soft. YUM!
Enjoy!
Pandan Juice
Ingredients
- 100 g pandan leaves
- 70-100 ml water
Instructions
- Wash and the leaves. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Cut the leaves into smaller pieces.
Add the leaves into a blender.Add enough water to enable the blender to blend the leaves.Blend until all the leaves are pulverized.Strain and squeeze as much juice as possible out of the leaves. Pour the juice into an air-tight container and place it in the fridge over-night.The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.After at least 12 hours, carefully pour out the water, leaving behind the concentrated juice.
Pandan Chiffon Cake (Juice Method) – 18cm pan
Ingredients
- 3 eggs separated
- 69 g caster sugar divided (15g, 54g)
- 25 ml coconut oil
- 33 ml pandan juice
- 45 ml coconut milk
- 75 g Prima cake/ Superlite flour
- 1/4 tsp salt
- 1/4 tsp cream of tar tar
Instructions
- In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale.
Add the oil and beat until completely incorporated.Combine the pandan juice with the coconut milk. Add this to the batter and mix, until just combined.Fold in the flour and salt. Set this aside.In a clean mixing bowl, whisk the egg whites until they turn foamy. Add the cream of tartar and continue whisking until soft peaks form.Gradually add the sugar until firm peaks form. Beat 1/3 of the meringue into the egg yolk batter.Gently fold the remaining meringue in two batches until no white streaks remain.Pour the batter into the UNGREASED tube pan. Lift the pan about 10cm off the kitchen counter and drop it onto the counter a few times to remove the larger air bubbles.Bake at 170ยฐC 35 mins. Once baked, invert the pan and cool the cake completely before unmoulding.
Pandan Chiffon Cake (Juice Method) – 21 cm pan
Ingredients
- 4 eggs separated
- 92 g caster sugar divided (20g, 72g)
- 33 ml coconut oil
- 44 ml pandan juice
- 60 ml coconut milk
- 100 g Prima cake/Superlite flour
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Instructions
- Baking Time: 45 mins
Pandan Chiffon Cake (Juice Method) – 23cm pan
Ingredients
- 5 eggs separated
- 113 g caster sugar divided (23g, 90g)
- 42 ml coconut oil
- 55 ml pandan juice
- 75 ml coconut milk
- 125 g Prima cake/Superlite flour
- 1/2 tsp salt
- 1/2 tsp cream of tartar
Instructions
- Baking Time: 55 minutes
Pandan Chiffon Cake (Juice Method) – 25cm
Ingredients
- 6 eggs separated
- 138 g caster sugar divided (30g, 108g)
- 50 ml coconut oil
- 66 ml pandan juice
- 90 ml coconut milk
- 145 g Prima cake/Superlite flour
- 1/2 tsp salt
- 1/2 tsp cream of tartar
Instructions
- Baking Time: 65 minutes
Hi
My pandan cake is pretty dry. What did i do wrong? Tia
Hi please describe in every detail exactly what you did to make the cake.
I know smell of pandan is very sweet when we cook it, but when i use pandan juice to make coconut jam (just to have green colour), i can not have smell sweet like pandan’s smell. So I wonder your cake has pandan’s smell?
Thank you so much, Diana, for sharing with us your yummy recipe, it looks v tempting.
As everyone’s prrceotion of different stages of peak is different, is it possible for u to show us yours? It would help us greatly when we use your recipes? Thank u in advance.
Grace
Hi Diana,
Thank you for sharing this recipe! I am baking one in my oven right now. It smells so so lovely. I have used a slow juicer to extract the juice it was a breeze and I get pure pandan juice in seconds just like my mom used to pound them and squeeze the pulp in the linen bag. Just wash and dry the leaves and cut them into 3-5cm and chuck them into the juicer and stain.
Your recipes are to the T and with very clear instructions, I really enjoyed using your recipes. Thank you again.
Siew
Hi Siew I am so glad you like the recipe! Thank you for trying and the feedback!
I’m so glad you’ve posted a pandan juice method for pandan chiffon cake!! The last time I searched your blog, there was only the pandan paste method. I’m trying to go all natural with my homemade pandan cakes and have not found a recipe that I really like. I’ve tried your coffee chiffon cake and banana chiffon cake recipes and LOVE the baked outcome. Totally looking forward to trying out this recipe next. Thank you!!!
Have fun baking, Cheryl ๐
Hi Diana,
Can I replace coconut oil with other oil such as sunflower / canola oil?
Thanks!
Gisele
sure!
Hi , can i replace coconut milk with normal milk ? My family love the pandan chiffon without coconut milk. Please advice thankyou!!
yes you can
hello May i know which brand of electric whisk are you using ?
http://www.bosch-home.com.sg/shop-productlist/kitchen-tools/hand-blenders/maxomixx/MSM88160GB
and http://www.bosch-home.com.sg/product-list/kitchen-machines/mum-kitchen-machines/mum-5-kitchen-machines/MUM59340GB
Hi, if i use a removable base tube pan to bake this chiffon or any of those on your blog, in order to prevent leakage, can i wrap the outside of the base with aluminium foil? Thank you.
Hi It is not advisable to bake chiffon cakes using pans with removable bases. Please invest in a tube pan for best results.
I tried making this cake but don’t know why the cake sweats a lot !The sweats make the skin wet.It always looks like it is uncook at the sides.Please advise.TQ.
pls read the faq section in my blog for chiffon troubleshooting.
I love your recipe! However, the bottom of my cake is dense like kueh texture and the cake is short. I followed everything except my egg is 50g. Is that the reason for that?
The moment I invert the non stick tude, the cake fell out from the pan, why is that so?
pls read the faq section in my blog for chiffon troubleshooting.
pls read the faq section in my blog for chiffon troubleshooting.
Hi can I reduce the pandan juice over the stove?
sure!
Hi Diana, do I have to keep the cake in the fridge if I bake for the next day? Will the texture of the cake change? Thanks.
Hi Diana. May I know where to buy the pretty tube chiffon pan. Thanks
Hi from PH.
Hi, where is ‘PH’? Thanks.
Phoon Huat. They are all over SG.
Hi ,
My cake turned out awesome .
Exactly how itโs described, soft and perfect Color to .
That is lovely to hear!! Thank you ๐
Hi. My chiffon cake sinks when i open it after 30 mins to tent it. It rises very well before that. What can i do?
I think you need to lower temp so you do not need to open the oven before the cake is done!
just a thought about the sugar amount between 23cm and 25cm pan. 25cm with 6 eggs uses less sugar than the 23cm recipe? kindly confirm. thank you!
Hi Lois there was a typo. 5 eggs should be 90g.
Wow, Diana this is fascinating, reading through your comments and replies has been excellent education as well! Encouraging to know that there are different reasons why something may fail (and that im not the only one who finds this tricky) but there’s also a tweak for the next try.
Hi Ellie yes it is very hard to pin point what went wrong in a bake but if you diligently write down what changes have been made I think eventually you can work it out!
Hi Diana, thanks for sharing this pandan chiffon cake receipe. I have bake 3 times base on the 6inch tube pan receipe yiu have shared here. Everytime is a success and it taste fantastic. Everyone I gave said that is delicious,this receipe is definitely a keeper. I will try your other chiffon cake receipe.
Cheers,
Carolyn
Thanks Carolyn! ๐
The recipe is great! Cake is soft and spongy! But happens to be a little dry the next day. Iโve replace reduce the amount of coconut milk to 50ml and 50ml Pandan for stronger Pandan smell. Is that the reason?
Hi yes. Coconut milk has fat. You took out the fat, so the moisture content is reduced as well.
Hi Diana,
I am new at this and wonder the dimension of the pan is measured at the top or bottom?
from the top! ๐
Hi! Just wondering how long does the pandan juice last? Can I make the pandan juice 2-3 days in advance?
Also, how many leaves will I need for the 25cm cake? Would 200g be enough?
Thank you!
yes you can. or freeze it.