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!
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 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 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. 🥰❤❤🥰
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!
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
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..
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!
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 🙏🏻
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 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 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.
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.
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.
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.
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 :)
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! 😊
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.
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
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.
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.
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
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.!
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.
Tq for the awesome recipe I just bake yesterday. very soft so yummy my kids love it.this my 2nd cake follow ur recipe.the first I bake is swiss roll..u are great chef keep it up a good work . tq😉😆
Hello, Chef! Thank you for sharing your talents with us; I don’t have a tube pan/mold and purchasing one isn’t in my budget right now. Can I use a Bundt pan or muffin tin with cupcake liners instead?
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.😊
Made this yesterday & it turned out great. I reduced 100g of sugar, still a little sweet but it worked. I used an angel cake pan but the bottom of mine was not flat like yours, cannot find a flat one like yours here in Australia?! By the way, love your technique of folding the egg whites. You make it look so easy! But I find it easier for me to fold mine with a balloon whisk as I find my egg whites get lumpy when I use the spatula- do you know why that could be? (I notice your spatula is longer shaped then norm so when you fold it looks really easily combined & smooth but still maintain the fluffiness of the cake which I can tell. Thank you for the recipe Michael! Will try your sponge cake next time! Oh btw, do you have a recipe for tiramisu?
I tried out your Japanese cheese cake which turned out great, will try this out as I just got a chiffon Cake tin .. I like your non fussy approach to recipes but best of all, no annoying background music and you take Care of animals ( I have a stray cat recovering from surgery in my guest bathroom as I write😀)
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!
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.
Hi Michael. Chance upon your RUclips as I was looking for tutorial on how to bake Chiffon Cake. I followed yours and came out great. Thank you for this. God bless you.
hi Mr. Lim in minute 0:29 u put 1 tsp baking soda or baking powder? bcs i see in engridient u wrote 1 tsp baking powder... pls answer bcs i want try ur recipe
Hi chef just made the cake n it turned out really nice n yummy, my family like it 😊 thank u for the recipe, only problem to take it out from the pan, its always messy not like urs, any advice?
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!
..
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 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 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 ❤️❤️
Ur simply the best.I’ve made this 7 times on ur way. Never failed. Thank u from Holland and greetings from a grandma
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?
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 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 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
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..
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
This recipe was amazing! I loved it and my dad who hasn't eaten it since his childhood enjoyed it as well.
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 🙏🏻
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 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!
I just made the cake. Turned out so good! Thank you so much!
The best Pandan cake recipe so far!
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.
My favourite cake,I have made it several times following ur recipe,thanks Michael
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.
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.
I tried this cake for the first time and it turned out really well. Thanks for the amazing and simple recipe!
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
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. 😊
Thank you Micheal for this wonderful recipe,I make this many times and we love it and easy to follow 👍👍👍❤️
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!
Learning a lot. Thank you for your efforts. Season greetings from the Caribbean
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 ☺️
Aku selalu buat cake ini buat ayahku dan dia sangat menyukainya...thanks mr lim..😍
Wow! All your recipes are amazing! So far, I have made the cheese cake and this one. Easy to follow recipes. Thank you.
Just made this cake with your video.... simply amazing 🤩
My all time favorite recipe ! I baked it many times and perfect every time ❤
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 made this morning but i turn it into swiss roll. I followed the recipe. It was superb.
Thank you for sharing and I successfully baked a chiffon cake after watching this video..😘😘
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! 😊
I had never heard of pandan until just now. I looked it up, & it sounds wonderful.
Micheal lim saya dari indonesia, suka sekali resep2 mu, apalagi shifon pandan ini sdh saya coba dan berhasil sekali..sukses for you micheal lim..
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. 😊
I followed your recipe and it turned perfect.thanks for the video.
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
Made this today and it was amazing!! Thanks for sharing 😊
Thank you so much for your recipe. I made this cake and it turned out perfect. If dont like sweet can reduce sugar. 😁😁
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..
Yeah ✌ thanks Michael, today I tried your recipe it was a success so easy and tasty👍👍. Will definitely try again. Thanks again🌹
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?
Aku pakai resep ini sukses. Terimakasih Michael . Lembut, manis dan gurih
Thanks for the recipe.It is very easy to do.I love this cake very much.and all my Children love it.😋😋😋😋😋
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
It's taste so nice and made it perfectly! Thanks Michael for your guidance and God bless you always 🤞😘😊
Love all your recipes. Thank you so much 👍👍👍👍
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.
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.
HI michael. thanks for the video. may i know what size is the pan
Yes
U r gd instructor
Clear
Concise
Thank you!
Hi Mr.Michael Lim, You are a super patient chef, teaching us step by step.I love all your recipes.Thank you so much.!
Just made this today. It was yummy!!! Thanks for the recipe !!!!
Hi Michael. I'm trying this recipe for the 1st time, hope it will come out nice! Thank you!
Best of luck!
@@michaellim Cake was a total success! Thank you so much!
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
Please keep sharing your video. Nice & very clean. I never miss Yr video.. 👏👏👏👍👍👍👍👍. Thanks
Please, do more the eating the cake thing. It's really satisfying :) I'm subscribing!
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.!
I tried your recipes and they taste superdelicious .
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. 😊
Tq for the awesome recipe I just bake yesterday. very soft so yummy my kids love it.this my 2nd cake follow ur recipe.the first I bake is swiss roll..u are great chef keep it up a good work . tq😉😆
I love this cake, i bake it many times, my son favorites. Thanks for the recipe
Pan size please
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.
Thank you for this recipe been looking for a while now!!!
I’ve tried it, turned out very nice. Thankyou Michael, greetz from Holland
Thank you ..i just make it..so delicious and perfect..thanks again for the recipe
Hello, Chef! Thank you for sharing your talents with us; I don’t have a tube pan/mold and purchasing one isn’t in my budget right now. Can I use a Bundt pan or muffin tin with cupcake liners instead?
You can use a bundt pan, not muffin tin or cupcake liners.
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.😊
The easy video i ever seen and try the best very good teachers your a goos baker thank u for sharing
Mine turns out beautifully thank you 😍
People, if you change the recipe then it's *your recipe*, not Michael's so don't complain if you fail 😀
Tried it .. so yummy so so so happy,thanks mr Lim
Hi!i lov baking tanx u very much for all the recipes u share.Amazing
Made this yesterday & it turned out great. I reduced 100g of sugar, still a little sweet but it worked. I used an angel cake pan but the bottom of mine was not flat like yours, cannot find a flat one like yours here in Australia?! By the way, love your technique of folding the egg whites. You make it look so easy! But I find it easier for me to fold mine with a balloon whisk as I find my egg whites get lumpy when I use the spatula- do you know why that could be? (I notice your spatula is longer shaped then norm so when you fold it looks really easily combined & smooth but still maintain the fluffiness of the cake which I can tell. Thank you for the recipe Michael! Will try your sponge cake next time! Oh btw, do you have a recipe for tiramisu?
When comes to folding egg whites, you need to be patienct and never rush. 😊
Can you replace the eggs with something plantbased or egg replacer?
I will bake now, following your recipe,wish me luck!
Do the egg whites have to be soft peaks or stiff peaks?
I tried out your Japanese cheese cake which turned out great, will try this out as I just got a chiffon Cake tin .. I like your non fussy approach to recipes but best of all, no annoying background music and you take Care of animals ( I have a stray cat recovering from surgery in my guest bathroom as I write😀)
❤muito bom. Parabéns pela conquista
Cheff, what is the difference between chiffon cake & sponge cake?pls
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!
Thks for sharing, but why the green mixture only can use hand to stir n not the machine mixer?
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.
Thanks so much for the recipe! I plan to make it today 😊 it looks so good
Hi Michael. Chance upon your RUclips as I was looking for tutorial on how to bake Chiffon Cake. I followed yours and came out great. Thank you for this. God bless you.
hi Mr. Lim in minute 0:29 u put 1 tsp baking soda or baking powder? bcs i see in engridient u wrote 1 tsp baking powder... pls answer bcs i want try ur recipe
Baking powder. This question was answered many times. Please read the comment section first, it will be faster and save you more time in the future.
Hi mister lim I very like watching u make cake thanks for all recipes....
Hi chef just made the cake n it turned out really nice n yummy, my family like it 😊 thank u for the recipe, only problem to take it out from the pan, its always messy not like urs, any advice?
Buenos dias me encantan tus recetas no hablo ingles pero pongo enpractica tus recetas muy sabrosas y fáciles gracias 👍👍👍👏👏👏👏🙏🙏🙏🙏
Best thing about the videos is there is no talking and loooong intro.