Friday, March 12, 2010

Coconut and Pandan Chiffon cake

After made the multiple layers of Jelly, I use the balance coconut milk to bake a chiffon cake. I don't like the smell from the artificial pandan paste use in my previous Pandan Chiffon, so this time I replaced it with few pandan leaves (screwpine leaves) to make the original green colour.



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-When the chiffon is baking in the oven, the coconut smell from oven make my kitchen full of coconut aromatic! Smell so good!


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Coconut and Pandan Chiffon cake
**for 20cm chiffon pan

(printable recipe)

A) 5 egg yolk (medium size), sugar 20g

B) Corn oil 50g,
Pandan and coconut liquid 70g
- Pound 5 stalks of pandan leaves (screwpine) till fine. Mix with coconut milk 70g and squeeze out juice

C) Self raising flour 100g
D) 5 egg white (medium size), sugar 70g, corn flour 1tbsp


Simple steps:-
1. Whisk (A) till creamy and pale yellow.
2. Add in (B) and mix well.
3. Fold in (C) and mix well, set aside
4. Beat (D) till soft peak form
5. Fold in Egg white mixture into Egg yolk mixture, well combine.
6. Bake at pre-heateded oven at 160c for 40mins



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We like this light and simple chiffon cake, even the colour is very pale in green, not nice looking, but it is healthy since no articial colouring or chemical substances(cream of Tartar) is added. Less burden to our body !!

Happy Baking !!


44 comments:

Pete said...

Woooo, soft chiffon cake! I haven't tried to baking this before! Must learn from you!

苏联妈妈 said...

你的戚风蛋糕很松棉噢~~我也有哪些材料看来要动手咯!

Ju (The Little Teochew) said...

What a tall and beautiful chiffon!! Yeah, REAL pandan cakes are pale in colour. Forget all that artificial colouring.

Jane Chew said...

Sonia,u too have a nice chiffon :)
Am going to post office 2day 2 check out whether can post the green tea powder to u not. Already bought one 4u yest. Wil let u know.

My Little Things Corner said...

Smell good, taste good too!

Vrinda said...

So airy and yummy cake...lovely pic

zeesiew said...

look soft and moist, i wan to try!!!

AngieYHL said...

thumb up

Colin Woon said...

Coconut and pandan Chiffon?! Never thought of that! I bet its awesome!

Somewhere in Singapore said...

I no fate with chiffon cake, so till now still dare not try it out again...

3 hungry tummies said...

Wow I have yet to try pandan and coconut flavour! I'm with you on artificial pandan paste!

Honey Bee Sweets said...

I was thinking of baking a chiffon earlier, but diverted to bake a cheesecake instead. :) Nice tall chiffon you got there. ;)

zurin said...

oh so yummy sonia! pandan is my favourite thing in the kitchen ! i cant live without it. :)ur cake looks so soft n fluffy.

Bakeling said...

Yes ,the chiffon cake will taste better by using fresh coconut milk and pandan leaves juice .

J.O said...

hmm...这个有椰浆的一定很香

Kitchen Corner said...

Nicely baked pandan chiffon!

~ 仪仪妈咪 ~ said...

你做的戚风蛋糕很松软也。

ReeseKitchen said...

I was thinking to bake this too....hee hee!

Padhu said...

Wow! Cake looks so soft and yummy

Shirley @ Kokken69 said...

My favourite cake genre ever- the chiffon! That is a really nice chiffon cake -exactly what it should be. I have made chiffon cake for a while now, I hope I have not lost the touch...

ai wei said...

i love my pandan chiffon greener, so, i concentrated the pandan juice overnight and lovely, my chiffon is in natural green and fragrant :)

MaryMoh said...

That looks so light, soft and delicious. I can eat the whole cake!

wendyywy said...

Sonia,
if u want to make concentrated pandan juice, check out this post of mine
http://wendyinkk.blogspot.com/2009/10/how-to-get-concentrated-pandan-juice.html

Rachana Kothari said...

Wow!!! Your cake looks so soft and fluffy:) yummmm:)

Jo said...

You really must have read my mind cause I have been thinking about chiffon cake for the last week. Love this tall and pandan version. Yum.

Cool Lassi(e) said...

Dear,
I was curious when I saw your title. Dont know what a Nasi Lemak is but it certainly must be some yummy and very tasty dish that made you name it as a title. You and I have a similarity. I call myself cool lassie because I love Lassi(an Indian dish). Love your layered jello and pandan cake.following u!

Tina said...

Soooo soft and spongy...Tempting..

Sonia (Nasi Lemak Lover) said...

Dear all, Thanks for all your lovely words.

Wendy, good, I will check your concentrated pandan juice.Thanks dear.

♥LOVE2COOK♥ said...

I have no experience in baking...therefore I'm not eligible to comment any..hehehe! just kidding ya!

Ur cake is soooooooo fluffy, made me drool! Sui oh! How I wish I could have that some! ;)

petite nyonya said...

Chiffon cake is always so delightful to have. Looks lovely!

p/s I cooked bak kut teh today using the spice you gave. Very nice and the smell is lovely! I like it and thanks again Sonia!

Liren @ Kitchen Worthy said...

It's been years since I've baked a chiffon...yours came out so nicely!

Mary said...

This really does look lovely, Sonia. Chiffon cake is always a favorite of mine. Have a wonderful weekend...Mary

Gulmohar said...

so spongy and perfect cake, Sonia..loved that greenish yellow color too :-)

Anh said...

I love love chiffon cake! Yours look so soft.

tracieMoo said...

I'll make sure I make this. Can I not use coconut milk..?

Ellie (Almost Bourdain) said...

Beautiful chiffon cake. Make me feel like making one now.

Ann said...

you rock at making chiffons! i only had one successful attempt! i dont have a chiffon or angel cake tin...i think that is the problem

Cheah said...

Lovely cake, Sonia, looks and colour not important as long as it tastes good. I do not like those colouring and artificial essence too.

Simply Life said...

oh yum! this is just beautiful!

Simon Seow said...

Wow. First time I heard of coconut and pandan combined.So tempting. Too bad can't buy from outside.

Sonia (Nasi Lemak Lover) said...

Dear all, Thanks for all your lovely words.

Tracie, if you not use coconut milk, then it become not a Coconut and Pandan chiffon, hahaha..
Anyway, your choice! it can replace by any liquid.

Beau Lotus said...

Oh I love this chiffon cake!

Anonymous said...

Hi,

I've tried your recipe today, but my cake has following problems, hope you can advice?

1) when i turned the cake upside down, after 5mins, the cake auto came off from the mold. how come?

2) when i checked the cake, the middle part (near tube) is not fully cooked - stick to my finger when i touch it, although i've cooked it for about 40mins under 170Celsius (the top part turned to brown, but the bottom seems abit wet too). any idea?

3) the cake is not fluffy, which step should i take note?

hope to hear from you soon! many thanks in advance :)

regards,
Karen

Anonymous said...

I only have a 17cm tin, please advise how should the ingredients be reduced, thanks very much!

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