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Pandan Chiffon Cake Recipe
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- Опубликовано: 26 янв 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 !!!!
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
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 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
I've tried many different recipes and this is hands down the best. Moist and fluffy and packed with flavour!
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?
I substitute pandan with durian emulco (adjust to taste) to make durian chiffon cake. It turn out so well. Definitely a keeper recipe
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
Michael thank you very much to share this recipe..i have (had) many times to make this recipe...for my friends. The last week .. i baked 7 sponge cakes for donation ..every body like it. Tks again...
You're very welcome! I'm thrilled to hear that the recipe has been such a hit with your friends and that your sponge cakes were enjoyed by so many people. Baking 7 cakes for donation is truly impressive and kind-hearted. Thank you for sharing your success, and keep up the fantastic baking!
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!
Michael - so calm, methodical and effective. Simple, logical and easy to follow. Thank you.
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
I just made the cake. Turned out so good! Thank you so much!
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. 😊
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 🙏🏻
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 🙏
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..
This recipe was amazing! I loved it and my dad who hasn't eaten it since his childhood enjoyed it as well.
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?
just made this. tasted great, but personally I found it a bit too sweet. will just need to lessen the sugar next time. thank you so much!
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?
Already tried the recipe , my family loved it, tkyu Mr.lim
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.
Thank you Micheal for this wonderful recipe,I make this many times and we love it and easy to follow 👍👍👍❤️
I have tried this recipe twice and it worked... so soft and yummy. I like the way you make it. So simple and i feel like at home coz no music. Thanks for share Michael.. peace from Indonesia.
You are welcome. Greetings from Belgium.
Learning a lot. Thank you for your efforts. Season greetings from the Caribbean
Thanks for an amazing recipe! It was easy to make and I am really happy with the outcome :) I cut down the amount of sugar to 120g, then my Singaporean husband was complaining that the sweetness is not really there. If you want an authentic taste, I recommend you to use the amount written on the recipe😅 For me personally, it was still really tasty even with less sugar.
The best Pandan cake recipe so far!
Wow! All your recipes are amazing! So far, I have made the cheese cake and this one. Easy to follow recipes. Thank you.
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, 😭😭😭
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 like the way you take your videos micheal , simple yet perfect and the main concentration is on baking and the accurate measures ... great work done. expecting more such baking receipes from you :)
Thank you. 😊
My all time favorite recipe ! I baked it many times and perfect every time ❤
Aku selalu buat cake ini buat ayahku dan dia sangat menyukainya...thanks mr lim..😍
just made this recipe- would recommend! for those of you asking he used a *23cm* tin. anyone know why the batter would leak through the bottom as mine did? 😥 .. i didnt think to press the bottom down tight before pouring in the cake batter
on my first attempt of baking chiffon, mine leaked too. i think it's because the egg whites didn't reach the supposed consistency, thus it's too liquid and leaked.
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 ☺️
HI michael. thanks for the video. may i know what size is the pan
Micheal lim saya dari indonesia, suka sekali resep2 mu, apalagi shifon pandan ini sdh saya coba dan berhasil sekali..sukses for you micheal lim..
I tried making the cake and it turned out beautifully. I reduced the sugar amount to just 160 gm and I still find it too sweet. I will reduce the sugar to 140 gm for my next cake.😊
Tks , just finished to make this cake for my family, they like very much....delicious and very soft..Tks for this. I tried yesterday with another receipt, from another site but the cake was not zo soft and delicous as yours👍❤
You're very welcome! I'm thrilled to hear that your family enjoyed the cake and found it soft and delicious. Every recipe can vary slightly, and I'm glad that this one worked out so well for you. Remember, baking is as much an art as it is a science, so sometimes it takes a couple of tries to find the perfect recipe that suits your taste. Thank you for taking the time to share your feedback. Happy baking! 😊
Just made this cake with your video.... simply amazing 🤩
I had never heard of pandan until just now. I looked it up, & it sounds wonderful.
Just read the others' comments - putting cream of tartar into the egg white and whisk it will help the cake to rise and be fluffier. I am going to add this into my mixture when i try baking the pandan cake.
No need cream of tartar, but you can use it if it make you feel safer. No harm of using cream of tartar in this case.
thank you michael for ur tips
Made this today and it was amazing!! Thanks for sharing 😊
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..
Please, do more the eating the cake thing. It's really satisfying :) I'm subscribing!
Thank you for sharing and I successfully baked a chiffon cake after watching this video..😘😘
Aku pakai resep ini sukses. Terimakasih Michael . Lembut, manis dan gurih
Thank you so much for your recipe. I made this cake and it turned out perfect. If dont like sweet can reduce sugar. 😁😁
Can you replace the eggs with something plantbased or egg replacer?
I made this morning but i turn it into swiss roll. I followed the recipe. It was superb.
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.!
Hi Michael, just to let you know under the ingredients you wrote baking powder but on your video itself it says baking soda. Just so you know, thank you for taking the time to show your method and sharing your knowledge.
Thanks for the info. 😊 I already noticed it. It was a typing error. Please follow the recipe in the description box. Thank again. 😊
Yes
U r gd instructor
Clear
Concise
Thank you!
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
The easy video i ever seen and try the best very good teachers your a goos baker thank u for sharing
It's very good, what I know is very beautiful, it came out very fluffy, very beautiful, I have no words, it's very delicious, fluffy really, it's very good, I already know many recipes from your channel
Love all your recipes. Thank you so much 👍👍👍👍
I followed your recipe and it turned perfect.thanks for the video.
It's taste so nice and made it perfectly! Thanks Michael for your guidance and God bless you always 🤞😘😊
Thank's mr. Liem for your recep I always folow your channel
Parabéns pelo prefessionalismo.
Thanks for the recipe.It is very easy to do.I love this cake very much.and all my Children love it.😋😋😋😋😋
Hi sir michael,I am ur fans I luv baking..I want to tried all ur recipe for my start business thank u for ur sharing.
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.
Dear Michael, thanks for sharing btw, if I use pandan juice instead of pandan essence. Which ingredient should I reduce or increase?
Thanks in advance for your kind advise.
Please keep sharing your video. Nice & very clean. I never miss Yr video.. 👏👏👏👍👍👍👍👍. Thanks
Yeah ✌ thanks Michael, today I tried your recipe it was a success so easy and tasty👍👍. Will definitely try again. Thanks again🌹
Do the egg whites have to be soft peaks or stiff peaks?
Hi mister lim I very like watching u make cake thanks for all recipes....
Buenos dias me encantan tus recetas no hablo ingles pero pongo enpractica tus recetas muy sabrosas y fáciles gracias 👍👍👍👏👏👏👏🙏🙏🙏🙏
I love this cake . Thank you Mr Michael. I will try to make it.
Just made this today. It was yummy!!! Thanks for the recipe !!!!
Que maravilla de tecnica,y super rapida.
Thank you for this recipe been looking for a while now!!!
I tried your recipes and they taste superdelicious .
Hi!i lov baking tanx u very much for all the recipes u share.Amazing
i like all off ur racipies.
it's good
thanks soo much for ur recipe i have made this. so sooo good. thanks and god bless u.
我 學會做成功了 感謝分享 板南椰汁 兩種口味吃起來 好香
المكونات كيك باندان الشيفون: 225 غراما دقيق عادي 200 غراما سكر ناعم 6 بيضات كبيرة صفار / أو 7 صفار بيضة متوسطة 1 ملعقة صغيرة بودر بيكنج 1/2 ملعقة صغيرة ملح 220 مل. حليب جوز الهند 120 مل. زيت 1 ملعقة صغيرة بندان إيسنس بيض بيض كبير / أو 7 بياض بيض متوسط 100 جرام خبز سكرية ناعم في 170 درجة مئوية
Hi may I know what is the size of the tube pan that you use for this recipe?
Thank you ..i just make it..so delicious and perfect..thanks again for the recipe
I did try, but it turned out to taste like a steam cake instead of sponge cake 😂. Do I need to use specific flour? Currently using self-rising flour
Thank Micheal.Easy to follow,great recipe,
Hi Michael, can we do half a recipe for smaller pan? If so, how long is the baking time?
Thanks so much for the recipe! I plan to make it today 😊 it looks so good
Soooo yummmyyuu thx for the recipe my family loved it 😋
I will bake now, following your recipe,wish me luck!
Good Récipe.!!!!..you make it so simple to prepare..
Thank you. 😊
Paulina Salcedo
Paulina Salcedo
Paulina Salcedo es
Will diff try to make this. 👍🏻
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 :)
I love this cake, i bake it many times, my son favorites. Thanks for the recipe
Pan size please
I love downloading my ur recipes and trying all of it. keep going Michael lim
Thank you :)
Moala Jamir i
I’ve tried it, turned out very nice. Thankyou Michael, greetz from Holland
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. 😊
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