Pandan Chiffon Cake (II)

Monday, 7 May 2012

I've made my first video. This is my new hobby now, making cooking videos. It is fun!

The filming was a lot easier than I'd expected, and the "post production" a lot more fun. Playing the film editor, I watched myself crack eggs in slow motion, made the upside down cake look like a (clumsy) flying saucer; zoomed in on my . . . . OMG, my hands look so dry!

My favourite part of the video is 1:54-2.03 where the image goes from blur to clear in "slowmo", and then it freezes. I think that's quite cool. The close-up on my hands survived the cut . . . sort of, as you can see from 1:50 - 1:51. Maybe next time I should get a double for hands? Meanwhile, I'm piling on the moisturizer!

Besides the video and the recipe, here are a few tips to help you make the perfect pandan chiffon cake:
Pandan leaves
Select pandan leaves like a painter mixing colours to get the right shade. If the mix of leaves is too dark, the colour of the cake will be dull, and the taste bitter and grassy. If it's too light, the cake will look pale.

A young bunch of pandan may be 80% usable; an old one, maybe only half. Use all of the innermost leaves, which have the best flavour but not much colour. The leaves in the middle have both. Those on the outside may be used if they're bright lime green and soft. Stiff, dark leaves are dry and bitter. These are good for scaring away cockroaches, not baking.
Egg whites
In his post on PCC, ieat says you should use the freshest eggs possible. Actually, fresh egg whites turn grainy easily when whisked to stiff peak stage. The water in grainy egg whites is no longer 'locked' with the proteins. It therefore evaporates easily in the oven, resulting in a cake that browns too quickly and is dry. Pierre Hermé, btw, makes his macarons with stale, totally watery egg whites.

If you have no idea what a stiff, firm or soft peak is, click here for photos. Stiff egg whites should be stiff yet creamy and fluid, i.e. not grainy. Without the fluidity, egg whites can't stretch upward, which is why overbeaten egg whites don't rise much in the oven.

The faster the whisk is, the higher the risk of overbeating, especially for small quantities of less than 200 ml. Electric hand whisks are generally ok but stand mixers may be a bit tricky if you're a novice baker whisking a small amount of fresh egg whites.

The mixing bowl makes a difference. Egg whites whisked in a deep bowl with straight sides, compared to a curved, shallow bowl, tend to be more moist and creamy, and have better volume.
Baking
PCC isn't done yet when an inserted skewer comes out clean. It needs to hit that stage, then bake an additional 5-10 minutes (7.5 minutes with my oven) for the crust to brown properly.

Here's how you can tell if the cake is done just right: Immediately after the chiffon pan is removed from the oven and inverted, lift it up slightly. The cake is underdone if it falls out of the pan, overdone if it doesn't budge at all. If the cake drops a bit but manages to stay in the pan, give yourself a pat on the back. The crust would be brown but not dry and leathery, and the inside soft, moist and springy.
Unmoulding
Make sure the knife scrapes the chiffon pan. Otherwise, the lovely brown crust would be on the pan instead of the cake.
Coconut milk
If you use preserved coconut milk with vegetable gum, like Ayam or Kara brand, the texture of the cake may be compromised. I've never tried it, but I suspect the gum has some negative effect on how the princessy chiffon cake rises. And the taste is nothing remotely like fresh coconut milk, but you knew that.



Mother's Day is just round the corner. Why not bake your mother a pandan chiffon cake? The recipe is right here waiting for you. Is it a lot of work? Of course not, it's a lot of fun! Happy Mother's Day to all mothers.

Here's my video:

68 comments:

Extra Virgin Chef said...

Very helpful video with numerous small tips. Also no annoying narrative. Like it. Thanks.

may said...

I enjoy browsing on your site. Thank you for your effort in making the video and the info on egg whites.

KT said...

Yup, no annoying voice-over . . . or butt-ugly cook without professional makeup or professional lighting in a messy kitchen.

I tried the voice-over but it was really difficult to keep the chatter cheerful but not cheesy or unnatural, relevant yet lightly humourous, have a good rhythm, accent, diction, etc.

KT said...

Hi May, thanks for visiting.

Extra Virgin Chef said...

Hi, I came back here to look for the recipe but the link doesn't seem to work. 

KT said...

Link is fixed now. Sorry about that, EVC.

Annewong Wong said...

Not sure about the ingredients...is there anywhere I can find a full list of it? Thk u.

KT said...

Yes, here

Rachellee84 said...

Hi Kitchen Tigress, I fondly admire your nick name & I salute to u. I tried baking chiffons many times but it cracks most of the time or the brown crust is not dry, I mean is like sticky. I don't know what went wrong. My oven is too hot, I can't follow the temperature which given in the instruction. Can u help? Thank u :)

Phong Hong said...

Precise, concise and very artful. Love the video and recipe.

KT said...

Thanks for the nice comment, Phong Hong.

Unknown said...

hi kitchen tigress!
im so happy to find your site...ive been baking chiffon cake but to no luck that everytime i invert the pan the cakes falls off to the table...as you mentioned the cake may not be done yet.
i saw in your video that you seem to be using convection oven & saw that you put on top the black rack on top of the cake as if covering the top of the pan...i have the same oven & im thinking of doing the same...why does it help in baking the cake? thanks

Keroppi Koh said...

Hi..i always have badly crack tops..i notice when u bake for 15min the crust is already abit brown.mine is still green but going to crack,is it ok for me to put the baking tray in at that moment or must wait?any difference if the tray is directly on top of cake or at the top tack?i only have top middle and bottom rack

KT said...

Two readers, Keroppi Koh and Eirene, have asked for clarification on why and where they should place a tray to block the oven's top heat. I can see their comments in my Blogger interface but not in Disqus which is what the posts' comment section uses. Either they have deleted their comments, or there's something wrong with Disqus. I'm assuming the latter, and the questions seem quite sensible, so here are my answers to their queries:

Q: What is the purpose of blocking the top heat?
A: If the top of the cake browns too much, the batter underneath would have a tough time pushing against the hardened top. A softer top would offer less resistance, so the cake would rise higher.

Q: When should you start blocking the top heat?
A: When the top of the cake turns a light shade of brown, i.e. when it just starts to harden. The 15 minutes indicated in the recipe is just that, an indication; the visual cue is more important. And you may need to add another tray towards the end if the top of the cake is brown but a skewer test shows that the inside is still wet.

Q: Can you put the tray directly on the cake pan?
A: Yes, as far as blocking the top heat is concerned. However, wouldn't you risk the top of the cake touching the bottom of the tray?

Q: "i always have badly crack tops"
A: Cracks per se are not a problem so long as the cake doesn't collapse. After all, they can't be seen once the cake is unmoulded upside down. However, big cracks could be an indication that the oven is too hot, which may result in uneven cooking, i.e. the inside of the cake may still be wet whilst the outside is already brown. If that's the case, I'd suggest lowering the oven temperature by 10-15°C; if that's not the case and the cake is fine in every other way, I'd suggest not changing anything.

Happy baking and, hopefully, happy eating.

Keroppi Koh said...

Hi.i folloe ur method and add in the tray when my cake is abit brown but 5-10min later it start to crack and crack badly.i tested the skewer iys dry and outside brown..is it temp too high??

Keroppi Koh said...

Forget to add that i overturn my cake it did not budge so its overcook?my total time only 40min..

Keroppi Koh said...

After the cake cool down i realise my inside is really still wet though the top is brown.but the sides are still green.i only know after removing the cake.so means the next time i should reduce my oven temp when i start right?

KT said...

Kerropi Koh

Are your questions based on the recipe on my post? Did you change something, or use some other recipe?

Keroppi Koh said...

I was using another recipe

Keroppi Koh said...

Do u want to see the other recipe?Sugar is 80 total and 5 yolk 5 white.coconut milk 100cake flour 100.pandan juice 60ml.olive oil 3 tablespoon

KT said...

I was using another recipe

Kerropi Koh said...

I was using another recipe

Kerropi Koh said...

Do you want to see the other recipe?Sugar is 80 and 5 yolk and 5 white.coconut milk 100cake flour 100.pandan juice 60ml.olive oil 3 tablespoon

Kerropi Koh said...

Hi. i folloe yr method and add in the tray when my cake is abit brown but 5-10min later it start to crack and crack badly.i tested the skewer iys dry and outside brown..is it temp too high??

Kerropi Koh said...

Forget to add that i overturn my cake it did not budge so its overcook?my total time only 40min..

Kerropi Koh said...

After the cake cool down i realise my inside is really still wet though the top is brown.but the sides are still green.i only know after removing the cake.so means the next time i should reduce my oven temp when i start right?

KT said...

Kerropi Koh

Are your questions based on the recipe in my post? Did you change something, or use some other recipe?

Kerropi Koh said...

I was using another recipe

Kerropi Koh said...

Do you want to see the other recipe?Sugar is 80 and 5 yolk and 5 white.coconut milk 100cake flour 100.pandan juice 60ml.olive oil 3 tablespoon

KT said...

Kerropi Koh

*breathe deeply; try to control myself . . . give up*


ONE, WHY THE FUCK ARE YOU ASKING ME QUESTIONS ABOUT YOUR CAKE MADE WITH SOMEONE ELSE'S RECIPE?


TWO, DID YOU NOT LEARN GRAMMAR AND PUNCTUATION IN SCHOOL? OR YOU JUST CAN'T BE BOTHERED TO WRITE PROPERLY?


FUCKING HELL!!!


STUPID BEYOND BELIEF!!!


*breathe deeply*


If your attitude towards baking is the same as your attitude towards English, my advice for your is: don't bother.

Keroppi Koh said...

I am sorry if i made you upset.I ask you the question only because i thought i could ask you for advise as you did not state i can only ask for advice using your recipe.second,i believe my problem is not due to recipe but more on the methods and things like temperature.
thirdly i just want to improve my baking,there is no need for you to use those strong words.If you dont feel confortable sharing due to different recipe.just let me know.Reason for using those short words is more due to easy reading.Thanks,have a nice day.

Keroppi Koh said...

Even though i learn englishbin school,i was never strong in the language.Even so,i believe you do not have to be sarcastic.Thanks

Keroppi Koh said...

I just started baking for less than a month so i do not know of many rules.Please forgive me.Thanks

Kerropi Koh said...

I am sorry if i made you upset.I ask you the question only because i thought i could ask you for
advise as you did not state i can only ask for advice using your recipe.second,i believe my
problem is not due to recipe but more on the methods and things like temperature. thirdly i just
want to improve my baking,there is no need for you to use those strong words.If you dont feel
confortable sharing due to different recipe.just let me know.Reason for using those short words
is more due to easy reading.Thanks,have a nice day.

Kerropi Koh said...

Even though i learn englishbin school,i was never strong in the language.Even so,i believe you
do not have to be sarcastic.Thanks

Kerropi Koh said...

I just started baking for less than a month so i do not know of many rules.Please forgive
me.Thanks

KT said...

"you did not state i can only ask for advice using your recipe."




You just don't get it, do you?







If you'd said you used this other recipe and asked me why your cake
failed, that would have been perfectly ok. In fact, I love comparing recipes.



As for the other things you said, I could go on with my sarcasm but you've wasted too much of my time as it is.



Just get outta my blog and stay out!



*slam door* BANG!

Anonymous said...

Hi KT,

Tq so much for sharing this recipe and great video!!
This is my first time making pandan chiffon cake n I m very pleased with the result.
It rose beautifully, texture was soft, fluffy n light. I baked it in a tefal table top oven w/ no fan function.
I m wondering can I increase ingredient for a 23cm tin?
How much longer do I need to bake it?

Anonymous said...

Hi KT, Tq so much for sharing this recipe and great video!! This is my first time making pandan chiffon
cake n I m very pleased with the result. It rose beautifully, texture was soft, fluffy n light. I baked it
in a tefal table top oven w/ no fan function. I m wondering can I increase ingredient for a 23cm tin?
How much longer do I need to bake it?

KT said...

Hi hi

For a 23 cm tin, scale up by 50%. If you go for 25 cm, double everything.



I've never tried any size for PCCs except 21 cm, so I can't tell you the exact baking time for a bigger cake. From my experience in baking other types of cake, the difference is not substantial. May be 10 minutes more for a cake twice as big. I just watch it, smell it and poke it with a skewer. It's done when it's done.

KT said...

Hi hi

For a 23 cm tin, scale up by 50%. If you go for 25 cm, double everything.

I've never tried any size for PCCs except 21 cm, so I can't tell you
the exact baking time for a bigger cake. From my experience in baking
other types of cake, the difference is not substantial. May be 10
minutes more for a cake twice as big. I just watch it, smell it and poke
it with a skewer. It's done when it's done.

Fion See said...

I hv problem extracting your recipe. Yr pandan chiffon cake looks so yummy. I just bought an oven today so I am very excited to try this. Pls could u email the recipe to me: fiondsy@hotmail.com

FYI, I am still very fresh on my baking skill, would appreciate if u could provide easy measuring method like: 6 eggs, 150g sugar etc. thanks n sorry for the trouble.

Fion

Isabella said...

KT, can you tell me... how many egg yolk and how many egg white to put it in. I found all the ingredients ready to bake bake, just that the egg parts every confuse me. I want to bake it surprise my mate. Please don't let me down. please please... thank you....

KT said...

What's confusing about 180 g egg white and 60 g egg yolk?

Chris said...

HI KT, may I know why after cooling the cake it's surface is still wet or maybe sticky..?

KT said...

1) When the cake is inverted and cooling down, it should be elevated by 3 inches or so to prevent condensation.

2) Take away the baking tray that blocks the oven's top heat a few minutes earlier so that the top of the cake dries up (but don't let it turn turn leathery).

3) Before removing the cake from the oven, touch the top lightly. If it feels damp or sticky, give it a few minutes more.

Chris said...

Thks KT for ur reply. Will follow ur instruction n try bake again :)

Irene Choo said...

Most comprehensive & detailed pandan chiffon cake video. Thanks! ^ ^

yvonne said...

Hi KT
Your cake look so yummy , it look so light and fluffy.
Thanks for sharing your receipt. But I have 1 question. I have read ur receipt and watch ur video. Ur receipt and video everything look match, except for where u put flour in the egg yolks mixture then with 1teaspoon of brown color powder, I am not sure what it is ?
Can u please let me know what it is so I can go to buy it .
Thank u and wait for ur reply so I can try ur receipt .

yvonne said...

Thanks for your reply.
You are very funny, but I don't think I understand what you talking about . I just asked u what it is caused it is not baking powder which already put in the flour from beginning and it can not be cream of tartar which should be in egg whites . Can not be salt cause salt is not that color . Maybe u don't want to mention it . But to polite thank I anyway.

kt said...

Your knowledge of salt is as profound as your command of English is . . . outstanding.

kt said...

I have deleted your last two comments and banned you from posting more unintelligible gibberish. You clearly do not bother to structure or proofread what you write. That is extremely rude and disrespectful to everyone who reads this blog.

If you write like an idiot, don't be surprised you are treated like one.

Puvan said...

Good effort. Thanks for the handwork for sharing the video. Looking forward for move videos.

lisa said...

Thank you for the recipe and video..I just want to clarify the egg white is 180 gr not 180 ml as in the video. And the egg yolk is 60 gr not 60 ml just like in the video? Or the gram here is the same with ml?

kt said...

Please use 60 g. Sorry for the inconsistency. I have amended the video.

kitkat said...

Hi Kt,
You've mentioned opening and closing the oven door a couple of times during the bake, would that not encourage the cake to sink due to the temperature change?

kt said...

I could encourage you to give me all your money. Would you?

Ivy said...

Hi!
I try baking the pandan chiffon cake, it turns quite okie except its abit more moist inside.

Can you tell me why...

kt said...

Yes, I can.

Davinah said...

Hi KT,

May I know the following measurements
for Pandan Chiffon recipe?

How many eggs is:
- 180 grams of egg whites?
- 60 grams of egg yolk?

How many .ml is 70 g. freshly squeezed coconut milk?


Thank you in advance :)

phoebe said...

your blog is really interesting especially for us who are still not a pro on baking. i found everything i wanted to know all about do's and dont's in baking cakes and some important techniques. I would like to ask, if it is ok with you, coz i am using a table top oven (if that's what it is called) and not the conventional one. my problem is, my oven is small with a stainless tray in the middle. so i can't put any tray on top of it. any suggestion what to do inorder not to have a crack on the top of my cake? thanks in advance.

KT said...

Serve your cake upside down.

Kixy2 said...

I'm just learning to bake at an old age and my first chocolate cake was ok per my nephew. Now I am being ambitious and like to try your pandan chiffon cake. I have an overgrown pandan plants and uses it for cooking rice, thanks to your tip, I found out old pandan leaves are not good. I googled grams to cups and I am still confused. Please tell me how many eggs, white and yolks needed, the sugar and flour. US measurements are different, please, please? Thanks for your comparisons, that is a big time saver for most of us.

KT said...

Are you asking what the weight of your eggs is?

Kixy2 said...

Just the number of eggs though I looked back at the video and I counted 4 eggs, am I right? Hope I will get it right, first time for me to beat egg whites, I am a little bit intimidated, seems like complicated.

phoebe said...

thanks for the advice!!! i will surely do that

G said...

I just found your youtube vidoes and this blog, and I love your detailed explanations which are really helpful for baking noobs (like me!). Your FAQ is hilarious, I wish I have your humour IQ <3 Thank you so much for sharing!

Ling said...

Buy a small electronic scale. Separate you eggs. Use the scale. You will see the answers for yourself, and the truth will set you free.

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