For my first bake in the new year, I wanted to bake something special, something significant to me. Hence I chose this humble pandan chiffon. Good ol’ chiffon, as a friend called it. It is something dear to me as I grew up with it as it is one of my mum’s specialties. Something that ignited my love for baking since young. It is something close to my heart and my sis’.
Somehow I have the affinity with chiffons and right from the start I have been successful with baking chiffons. I am really thankful for that as I can feel the disappointment and frustration many of my friends faced baking a chiffon. To my best knowledge, I try to troubleshoot for friends. Many have came to me for advice and some have came to my place to learn. I am no expert but I really do hope all of them can one day bake a beautiful chiffon home for themselves and their loved ones. Some wrote back to me in elation when their chiffon baking turned out a success (^-^)
It was with the many feedback that I have received whenever I posted my chiffon bakes on FB that I learnt that this humble cake remains a favourite among the young and old. And many friends started requesting me to bake for them and ordering from me the chiffon. It brings me joy to see how others are enjoying my humble chiffons and I feel embarrassed too whenever I receive the kind compliments from friends’ mother-in-laws, mothers, grandmas, etc on how they think of my chiffons. Some kids would also pester their parents to ask me to bake these chiffons for them (#^^#)
Back at home, my own girls love my chiffons. It is their perennial favourite! There has never been a time they would reject it nor stop at one piece. Whenever I tell them that I’m baking chiffon, they would be so jubilant. Looks like their love for this cake surpassed mine (^-^)
Have baked countless types of chiffons. To name a few, pandan chiffon, orange chiffon, lemon chiffon, durian chiffon, yuzu chiffon, banana chiffon, melon chiffon, chocolate chiffon, nutella chiffon, milo chiffon, coffee chiffon, earl grey chiffon, lavender chiffon, rose chiffon, purple sweet potato chiffon, and even choya yumeshu chiffon. I haven’t tried baking character chiffons like those by dear Susanne and Phay Shing. Their creations are jaw-dropping and you will definitely be awed! Mine would at the most be layered or marbled chiffons. Have tried doing a frosted chiffon too like the picture below. And have also tried the cooked dough method for the chiffon.
There are really many, many things one can create with chiffon, the flavours, the patterns, but for today, I just want to go back to the basics ….. a simple, humble Pandan Chiffon (^-^)
Sharing below the recipe I used the most frequent. Give me time and I will share the recipes for the different chiffons I have mentioned above too.
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml thick coconut milk
5 stalks pandan leaves
2 drops green food colouring
3 tbsps water
1/4 cup oil (60ml)
1/2 tsp vanilla essence
1. Rinse pandan leaves and blend together with the water. Squeeze out 2 tbsps of pandan leave juice and mix together with the think coconut milk and green food colouring. Separate egg yolks and egg whites. Sift cake flour and baking powder together.
2. Add 1/2 of the sugar (60g) to the egg yolks and beat till cdreamy and fluffy.
3. Add 1/3 of the pandan leave juice mixture and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the pandan leave juice mixture and 1/3 of the flour mixture. Repeat until the juice mixture and flour are all used up.
4. Add in vanilla essence and salad oil, and gently mix well.
5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.
6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
* Source: All About Cakes and Desserts
* I love my 17cm chiffon tube mould to achieve the tall effect for this 5-egg recipe.
Have a bite! Hope you will like my chiffon too. And HAPPY NEW YEAR to all!