Pandan Chiffon Cake

The other day someone came up to me and asked “is chiffon cake very hard to make ahh?”


Hmmm… now how do I answer that?

Well, if you asked me, I would say “No, it’s not really hard to bake chiffon cake… but if you want to bake a good one, the secret lies in having a great workable recipe and knowing the right methods”! My friend – GFAD, gave me her recipe as she’s been baking chiffon cakes for ages & is quite a pro at it! I started experimenting on her recipe a couple of months ago and tweaked it to my preference. For example, I added a teeny weeny bit more sugar into it 😉

Whisking up the egg whites and using the right method of folding that into the cake batter is very important. It’s a delicate procedure and if you screw that up, you can be sure your chiffon cake will not rise nicely or may end up having a lot of large “air holes” in the texture.

I find that, personally, there are only 2 flavours of chiffon cake that work well with me – orange or pandan. I use fresh natural ingredients in my cakes like freshly-squeezed orange juice, freshly-scraped zest and freshly blended pandan juice. You can’t go wrong when using fresh natural ingredients, really … the aromas and flavours are incredible.

As there’s no preservative involved, the chiffon cake needs to be consumed as soon as possible – within the day or at most, the next day, without refrigeration. I wouldn’t advise refrigerating the cake as it tends to dry it out and the natural flavours and aroma are lost. Refrigerating it for a short while is OK, I guess. Unlike fruit cakes or other heavier cakes, chiffon cakes are meant to be eaten fresh :)

Anyway, I never had that problem because the cake is always gone within the day, haha!




12 Responses to “Pandan Chiffon Cake”

  1. March 8, 2011 at 10:10 am #

    Brings back many memories of my childhood when my mom used to bake this for us kids. Yummiest shade of green – an afternoon delight! 😀

    • Pureglutton
      March 8, 2011 at 1:45 pm #

      LFB: Hehe I know this is a very old-fashioned cake, but Old is Gold!

  2. March 8, 2011 at 10:28 am #

    why u write about cake then you don’t let us try?! Your banana cake was superb.. let us try the chiffon! LOL :)

    • March 8, 2011 at 11:44 am #

      I think my Angkoo Sifu would love for us to try her pandan chiffon cake – except her ravenous colleagues got to it first! *muahahaha*

      • Pureglutton
        March 8, 2011 at 1:46 pm #

        LFB: Ya lor – how u know ahh? All gone already!

    • Pureglutton
      March 8, 2011 at 1:57 pm #

      Ciki: All in good time, my dear :)

  3. gfad
    March 8, 2011 at 12:31 pm #

    Hardly a pro lah, dear PG. Still learning as I’m still experimenting with different recipes. I even saw one that requires whisking the yolk-mix over hot water for even more volume! And you know, there are so many variations of texture – from billowy soft-as-air to bouncy slightly-denser-but-still-soft, one flavor can produce so many different cakes! I love making chiffon cakes as they are so easy to whip up but the washing of the mould! Ugh!! 😀

    Your texture looks fantastic! Looks really fine and soft. You’re right about the whites. Most people I know either over or under whisk the whites. Over-whisk, you have difficulty mixing the stiff whites with the yolk-mix and end up with streaks of white in the cake. Under-whisk, you don’t the get the volume and end up with a dense cake. Even worse, the cake may inflate when baking but deflates upon cooling and you find two distinct layers of cake with a dense one at the bottom of the cake.

    I’m still trying to find one with the right number of eggs for my pan to produce a tall cake. Have a go at this: ( ) The 6yolk-9white recipe produced a fantastic cake which did not shrink at all. Unfortunately it is beyond my little handmixer (had difficulty whisking 9 whites), so I don’t think I will be doing it again unless I have a stand mixer.

    • Pureglutton
      March 8, 2011 at 1:50 pm #

      GFAD: I’m sure everyone appreciates all your tips here – thank u! Soak the mould in water to soften the remnants, then it’s very easy to clean. You are so right – the eggwhites will make or break the cake, lol! Thanks for the link to the 6y-9w recipe but I like my present 5-egg recipe – it works like a dream. And no yolk or whites left over :) The height is just nice too, using a 22cm mould.

  4. March 8, 2011 at 1:31 pm #

    but but where is the recipe!?? was looking fwd to it!

    • Pureglutton
      March 8, 2011 at 1:58 pm #

      Joe: Hehe, I can email u the recipe if u like… or u can try the one above linked by GFAD :)

  5. Xara S
    March 10, 2011 at 2:02 am #

    yummy! … so make sure you have one waiting when i land on apr 26 :-)

  6. March 17, 2011 at 5:56 pm #

    argh, i was so confident you had posted the recipe when i glanced at your blog post this afternoon, and got all the stuff, came home, opened your post, and ARGHHHH, no instructions at all! chis!

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