Pandan Chiffon Cake Recipe
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- Опубліковано 26 січ 2016
- Facebook: / belmerlion
There is a typing error in this video. Please use baking powder instead of baking soda. Thank you.
Pandan Chiffon Cake
Ingredients:
225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks/ or 7 medium egg yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
220 ml. Coconut Milk
120 ml. Oil
1 teaspoon Pandan Essence
6 Large Eggs Whites/ or 7 medium egg whites
100 grams Fine Sugar
Pan size: 23cm
Bake in 170°C
I tried this recipe and made some tweaks to it! I used 200ml lactose free milk instead of coconut milk and also reduced 100g of sugar. My baking time was 170 for 40 mins and 160 for 15 mins! It came out delicious, fluffy and moist! Thank you for the recipe! Will try with coconut milk next time!
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we don't need to go to a Baking and pastry school, we already have you. thanks for the videos... really awesome.
Thank You mr Lim
Thank you Michael! Finally found a recipe that is 100% successful, i have reproduced this chiffon cake 8 times now, and everytime your recipe has not failed! 🤩🤣🤩🤣🤩 Please keep sharing your baking videos !!!!
Thank you, Michael so much. I made this cake today, turn out beautifully, very moist and tasty. Every single person at my place loves it. I substituted 3 tsp of fresh Pandan concentrate juice and skipped the essence, used 1/2 tsp of green colouring . Excellent recipe, definitely a keeper. Thank you.
I’ve tried this recipe 3 times in a week because my family really like it and asking me to make the chiffon again. It all turned out good ❤️❤️
I made chiffon cake for the first time and it turned out beautifully. Thanks for the recipe👍 i reduced the sugar to 100g in the yolk mixture and it's still okay
I've tried many different recipes and this is hands down the best. Moist and fluffy and packed with flavour!
This recipe was amazing! I loved it and my dad who hasn't eaten it since his childhood enjoyed it as well.
Learning a lot. Thank you for your efforts. Season greetings from the Caribbean
I just made the cake. Turned out so good! Thank you so much!
Michael - so calm, methodical and effective. Simple, logical and easy to follow. Thank you.
Wow! All your recipes are amazing! So far, I have made the cheese cake and this one. Easy to follow recipes. Thank you.
I just made this last night! It turned out really well! I reduced the sugar content in the batter by 50% and it's just right for me. I know I can't reduce sugar in the meringue mixture without affecting the consistency of the meringue. I love it! The texture of the cake is just right for me. Light, airy, moist, with just the right amount of sweetness. Based on this, my next cake will be a taro chiffon cake with coconut curd in the layers and a light, vanilla ermine frosting. I used regular baking pans last night and they probably didn't rise as much but it did rise and had all those nice airy holes in it, so I know I mixed it correctly. The cake still had incredible taste and texture ! I like to layer my cakes, so this was the exact consistency I needed. I'm a fan. Will try mango chiffon, chocolate chiffon, etc. Possibilities are endless. 🥰❤❤🥰
Coconut chiffon is really nice👍🏻
It's good but too much sugar and for me max 180 g sugar is enough
Michael, I love all your chiffon cake recipes and it is easy to follow. I had made orange chiffon cakes several times with great success! I used fresh squeezed orange juice and cakes were so soft and smell good. Hope you can demonstrate other new recipes of chiffon cakes. Thanks!
Plesse I want to know if you use the fan of oven with the cake
@@hananabdela7193 Mine is a fan oven
Thank you Micheal for this wonderful recipe,I make this many times and we love it and easy to follow 👍👍👍❤️
I’ve tried your vanilla sponge cake recipe yesterday so perfect and taste good not too sweet, and today i gonna try this pandan cake recipe. thanks for sharing the recipes 🙏🏻
Already tried the recipe , my family loved it, tkyu Mr.lim
I had never heard of pandan until just now. I looked it up, & it sounds wonderful.
I didn't have any tube pan.I halved the recipe and baked it into cupcakes. My kids loved it. It was so yummy, soft and fluffy.Thanks!
I’m going to try making it into cupcakes as well! We’re yours standard size or the deep/jumbo cupcakes?
You r doing so good you make the cake look so soft I will Tri to make this weekend for the Christmas party, thank u
I tried this cake for the first time and it turned out really well. Thanks for the amazing and simple recipe!
I have tried your recipe for pandan chiffon without baking powder.. the result is amazing.. thanks brother for your recipe and the knowledge.. i wish you always healthy and always share knowledge.. thank your very much..
Hi Michael, please can you let me know how long do I need to preheat the oven for? Many thanks. Kevin
Hi Chef Michael, thank you very much and a great tutorial. Today your recipe i share with my 5 years granddaughter, after viewing your tutorial and we bake this pandan recipe together the result come very well. we sit down and enjoy your tasty fragrance pandan chiffon cake recipe . My granddaughter love to eat Pandan Chiffon cake and thank's i come across your channel.
Thanks you Chef Michael.
Hi Michael, may I know for how long do you mix the egg white in order to get the stiff peak stage? Thank you
it's simple and easy to follow.. thank you michael, i' ve tried this one and it's really delicious.. you did a great video..
我 學會做成功了 感謝分享 板南椰汁 兩種口味吃起來 好香
Which hollow cake pan will you recommend? Mine will deep through at the bottom when I try to tap to release the air?
Did this yesterday didn’t manage to get a pic of it but it turns out well n awesome. Kids loving it and thank you ☺️
I tried this today! It tastes really good and is super soft. I did use 50g less sugar in the pandan batter. I used a differently shaped pan so the bottom was a bit underbaked. Gonna try again soon.
Do I reduce the baking time to half of I reduce the ingredients portion to half?
HI michael. thanks for the video. may i know what size is the pan
Just made this cake with your video.... simply amazing 🤩
Hi Michael, thanks for the video, if i wanna replace the essence and food colouring to natural pandan juice, how do i replace? I’m new to baking and always fail in baking chiffon. Looking forward to your reply, thanks.
Thanks so much for the recipe! I plan to make it today 😊 it looks so good
Please, do more the eating the cake thing. It's really satisfying :) I'm subscribing!
Thanks for the recipe. How would you modify to include unsalted butter instead of vegetable oil?
Nice...
i want to ask,before barter in to the brass.
must be basting with butter/oli of not?
normal make cake must be basting with bitter and floor.
thanks.
thanks for sharing! I have made this before, but every time it's super fluffy on top, but the bottom has a a rubbery hard layer. Do you know what went wrong? Greetings from the Netherlands.
For the first time i watch a recipe video without getting bored! ! Michael you are super baker! just watch your video even when I don't make cake. it fills my soul with peace...😏😏 i just now made one of your chiffon cake recipe and waiting for the results)))) your videos really touches to my soul! regards from Turkey! !🤗🤗🤗🤗
I am please to hear that. I wish you lots of luck and success. Greetings from Belgium. 😊
My all time favorite recipe ! I baked it many times and perfect every time ❤
Made this today and it was amazing!! Thanks for sharing 😊
The easy video i ever seen and try the best very good teachers your a goos baker thank u for sharing
Hi mister lim I very like watching u make cake thanks for all recipes....
I substitute pandan with durian emulco (adjust to taste) to make durian chiffon cake. It turn out so well. Definitely a keeper recipe
Hi may I know what is the size of the tube pan that you use for this recipe?
Hi! If i have a 17cm tin, should the quantity of my ingredients stay the same as the 23cm tin or should i use lesser quantity?
Just made this today. It was yummy!!! Thanks for the recipe !!!!
Thank you Chef Lim for the recipe 😘 it’s tastes AMAZING😍😍
Thank you for this recipe been looking for a while now!!!
I love this cake . Thank you Mr Michael. I will try to make it.
I have tried your recipe and reduced the sugar by 100gr and the chiffon turned out perfectly. and not too sweet for my liking. Thanks 🙏
The best Pandan cake recipe so far!
Thank you so much Michael Lim, yesterday i made it n its so easy...❤️
Amo bolo chiffon!! Hoje fiz um e deu certo, estou feliz!! ✌❤❤❤
Thank you Michael for the lovely recipe 😋 and the way you show it. I'm getting better in making it 2nd time now.
Thanks for the feedback. Wish you lots of success.
Tried this recipe today. Cake texture was amazing despite using ap flour instead of cake flour (like other recipes). Used 6 large eggs. Used a 20cm chiffon cake mould and poured the remaining into cupcake moulds. Sugar definitely has to be reduced. And i also added some fresh pandan extract to give it an umph
Hi Michael...can I use this recipe for cupcakes? If yes then how long should I bake them for in a fan forced oven?
Hi, can I check if we can use coconut cream (liquid) - instead of coconut milk? The video seems to show a thicker coconut liquid than coconut milk though....
It's taste so nice and made it perfectly! Thanks Michael for your guidance and God bless you always 🤞😘😊
I love all of your recipes!!! They work great and you make the process look super easy!!! Can you also please do a recipe for pandan sponge cake????? Pleaseee
Aida Adlin I agree
Hi do I need to turn on fan while baking this? Or just top and bottom heat without fan? Appreciate you can enlighten me. Thank you
Thks for sharing, but why the green mixture only can use hand to stir n not the machine mixer?
Thank you for your prompt reply,Michael-much appreciated😀
Good afternoon chef, please tips, how do you remove the chiffon cake using a knife smoothly? My chiffon is always not neat, and brown skin is still left, 😭😭😭
I’ve tried it, turned out very nice. Thankyou Michael, greetz from Holland
Michael, how do you get the Pandan extract, fresh or bottle?
Thank you ..i just make it..so delicious and perfect..thanks again for the recipe
Ymmy ! Thank you for sharing this recipe Chef Michael..
I am trying the recipe for the first time today. In fact the cake is in the oven now :), my yolk batter is a bit clumpy but did not strain it, will see how I go. Thanks Michael!
Hi Michael! May i ask the size of the tubepan? Is it 23”? Thanks.
Hi Michael thanks for sharing this recipe & tutorial. I make this for my family and they really love it! :)
Hi!i lov baking tanx u very much for all the recipes u share.Amazing
Hi Michael, can we do half a recipe for smaller pan? If so, how long is the baking time?
Hi, thanks for the great video, may I ask if I can replace pandan essence with pandan extract? If i replace with the extract, how much do I use? Thanks
Soooo yummmyyuu thx for the recipe my family loved it 😋
Thanks for the recipe. Finally found a good one :)
Hi Michael . May I know is it possible to use the pandas leaves instead of the pandas essense? If yes ，what’s the amount of leave juice should I put ?
Yes, I am having the same question in my thought too. Michael, can help us?
Hi Michael, can I replace the pandan colouring to real squeezed pandan juice? How much (ml) should I add into it? Please advise!
Que maravilla de tecnica,y super rapida.
Cheff, what is the difference between chiffon cake & sponge cake?pls
Parabéns pelo prefessionalismo.
Chef, may I ask what type of coconut milk do you use? Thank you.
Thank you so much for your recipe. I made this cake and it turned out perfect. If dont like sweet can reduce sugar. 😁😁
Hi Michael, thanks for this great receipt. I just made this. The top of my cake cracked like a volcano haha but it tasted delicious :)
Hi Mr.Michael Lim, You are a super patient chef, teaching us step by step.I love all your recipes.Thank you so much.!
hi chef what is the size if your pan & the coconut milk need to mix with some water? thanks! I really am doing it tomorrow
Thank you mr.lim. your recipes is amazing..
I made this morning but i turn it into swiss roll. I followed the recipe. It was superb.
Recently just found out your videos. I love to watch all your uploads, they were easy to follow and most importantly, taste so good. Thank you for sharing, God bless you.
Thank you. God bless you too. 😊
Thank you for sharing and I successfully baked a chiffon cake after watching this video..😘😘
wow ! i did not know its simple to make ..thank you so much for sharing 😙
Felicidades todo me encanta solo una pregunta q es pandam
I did follow your recipe the instructions detail, when baking a good cake baked bloom then re-inflated shortly, I have failed many times, to specify how to bake a delicious cake. thanks guy.!
Can u make marble sponge cake?can i use square pan
Hi Michael, I want to bake a smaller cake in a 18cm or 20cm size tube pan. How do I go about doing i?. Should I half all your ingredients, also how many eggs to use if my egg size is 60 to 70g.
Hello Michael, If I use half the quantity of the recipe will i need to half the time to bake?
Thanks for the recipe chef.. Super duper yummy..i baked yesterday
Simple yet so yummy
Gr8 job, Michael, seems soft and 'oishi' but isn't there a need to put cream of tartar- i used to dio this when i baked mine many years ago. Thks for sharing -look forward to trying it out!
May I know what brand of coconut milk u used? What is the % of fat in the coconut milk? lf we squeeze fresh coconut milk, do we use the thick (1st round) coconut milk or can we thin down the milk with more water? I used the kara pasteurised coconut milk following your recipe and there was a odd stench from the cake.
I followed your recipe and it turned perfect.thanks for the video.