Thursday, October 29, 2015

Pandan Chiffon Cake

Recently, my colleague, Sally, asked if I would try to make a pandan chiffon cake.  Sally is originally from Singapore, where pandan chiffon cake is a popular treat.  She even recommended a recipe, being this one.

I decided to take up the challenge, and this post documents the results.  I didn't use pandan leaves - I just used pandan essence and green colouring.  I overbaked it a little (the 55 minutes in the recipe ended up being too long), but otherwise, I was happy with it.

I asked my colleague, Swee, what she thought of it, as she is familiar with pandan chiffon cake.  She said the flavour was good, but it was a little denser than it should have been.  That's an OK assessment from my perspective, given that I have never previously eaten pandan  chiffon cake, so I have nothing to compare it to.  I used a bundt tin rather than a ring mould to bake the cake as I wasn't going to buy a special tin for this trial.

I quite liked the flavour of this cake, which was more interesting than an angel food cake from my perspective.  If I have a lot of eggs (it uses 9 eggs) and someone asks me, I might make pandan chiffon cake again.


Johanna GGG said...

I find the idea interesting but am not so into the fluffy cakes - I gather that asian baking is lighter than what we are used to in Australia. A fun experiment

Lorraine @ Not Quite Nigella said...

I love pandan flavouring! It reminds me of being on holidays in Asia! :D Great job especially for a first try!

Sarah said...

I moved to Singapore two years ago and I really like the pandan flavouring. It's refreshingly different. I wonder if pandan essence does it justice?

Andrea_TheKitchenLioness said...

Dear Gaye, the color of your Pandan chiffon cake looks amazing - light green and so very pretty. I imagine that the cake must taste and smell just wonderful - the other day I bought fresh pandan leaves for the first time and the smell is rather intoxicating. What a great recipe to try!