The baking time will vary, depends on the performance of every oven. So, i guess it must be it. i fold the egg white until cannot see any traces but after baking ,i can still see white traces in the cake.why is that so? Mix flour and baking powder in a bowl and stir into the batter until well combined. About beating the egg white and heating i did it as the direction. It'll be kept for a few days if without any deco on it.Yes, the tin doesn't need to be greased at all because it helps the cake hold the shape once it's removed from oven.I like eating it as it is, sometimes with some freshly beaten cream. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? Where do you think I went wrong? Hello Christine,I don't have access to pandan leaves but I know a place where I can get Pandan extract. The problems you encountered are very common.As for beating egg whites, please refer to this video I posted previously on the side bar of this blog here. So nice of you.Hope you'd bake a perfect chiffon cake next time. Add the pandan extract, vanilla extract, coconut milk and vegetable oil. And substitute the same amount of dry ingredients if you like.Wish you have a successful baking. Hope this helps.....thanks again for inspiring all the cooks out there! Place the pulp in a metal strainer. Sift in cake flour and baking powder in three batches into the egg yolk mixture. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? In a large clean bowl, whisk the egg whites and cream of tartar until frothy using an electric hand mixer. Process to small pieces. You could use a few drops of pandan essence if you can't find any pandan leaves. Continue to beat until it looks slightly opaque, then add 100 g of the sugar in a steady flow. Combine the pandan juice, coconut milk, salt, egg yolks, sugar, corn oil, pandan paste and colouring in a separate bowl. Method :-1) Place the eggs and sugar into TM to blend 30sec/speed 6. :D but here's a question..some bits of the cake was sourish...do you know why? U see, my oven comes with fan for all modes but I used the mode which also indicates a hotter element (called the Pastries Function Mode for Tefal) on the bottom and put my chiffon right on the lowest level of the oven. Now you can make ... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I credit your recipe and post your link too in my blog http://www.yummystuffgoeshere.com/2012/03/pandan-cake.html. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. Thanks for making it! @Karelessly in Love：Do you have pestle and mortar? And I use 4 egg yolks with 5 egg whites. I know I've beaten the egg whites right. 5. I tried baking it today and it looked good in the cake pan -a nice brown colour on top and the needle/chopstick came out clean when I stuck it into the middle. Mix until well combined. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe. I finally made this cake! Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. For those who wants to giv it a try, this is d best recipe around. Have you tried this?Thanks in advance! Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. For the glaze, mix the lime juice, icing sugar and water together. Beat the egg whites with an electric mixer until bubbles form. A STRIKING ASIAN CAKE. So with only 2 eggs I made this cute little pandan butter cupcakes, recipe found in AnnCoo Journal! Did you put a thermometer in your oven and check whether the temperature was right? hi Christine,I tried this recipe just now. @Caroline - I make this using plain flour - it works just as well! @Anonymous：I see. I am amaze that it taste just as good with less sugar and less oil. @Ramen & Udon:Thank you for leaving me your comment and the shout out on your blog. If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? @Anonymous:The common problems of this chiffon cake not rising high are due to the beaten egg whites, either not beaten well enough or without correct folding-in.Did you have any chance to view my tutorial videos, on the right side bar. Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Excellent Pandan Chiffon cake. Pandan leaves grow abundantly in Southeast Asia and, as well as adding colour, adds a softly herbaceous and aromatic note to baking. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Thanks. baking paper? Bake oven for 35 minutes. Place pandan leaves in a muslin bag and squeeze out the juice. Yield: 8 servings. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. Coconut Pandan Steamed Rice Cake (Puto) {Filipino Food Month} FYI, I uploaded two videos on youtube: how to beat and fold in egg whites. mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! The trick it could be the heat over the top know a place where i can get extract! Iridescent green is thanks to pandan extract and salt in a steady flow about... 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