Sunday 8 May 2011

Zebra Pandan Chiffon Cake

A few days ago, I saw a beautiful Zebra Pandan Chiffon Cake from one of the Chinese website which I get to know through Aspiring Bakers event. And upon looking at it I knew I must give it a try because Pandan Chiffon is one of my favourite childhood cake even till now. This Zebra Chiffon required some sponge cake to achieve the zebra effect but since I cannot find any sponge cake at my area I replaced it with Japanese Cotton Cheesecake which yield a different end result compare to the original recipe.

To make a fragrance and delicious pandan chiffon cake, the key ingredients will lies on the pandan juice/essence/extra and coconut milk use. If you don't wish to use any artificial colourings all you need to is to make your own pandan juice from the freshly bought pandan leaves. And with these extra steps you will be able to achieve a beautiful jade green colour for your cake as well as the authentic pandan fragrant from the leaves.

Ingredients: (yield 2 tablespoon fresh Pandan juice)
12 - 15 Fresh Pandan Leaves, cut into 1" squares
1/2 Tablespoon Water

1. Place everything in a blender/chopper and blend for about 2 minutes, remove and squeeze out as much juice as possible. Sieves before use.


2. Divide the pandan leaves into batches and pound them in a stone pounder till paste like. Remove and squeeze out as much juice as possible.

As you can see even though the outer surface of the chiffon cake look fine but when I cut out a slice I was quite disappointed with it's appearance. And I believed those HUGE "hollow holes" are caused by the cheesecake slices which melt during the baking process. But despite of the "ugly" appearance the texture of the chiffon cake is incredibly soft and fluffy with hint of fresh pandan fragrance.

(Recipe adapted from 袅袅烘焙香)
Ingredients: (using 17cm chiffon tin)
3 Egg Yolks
90g Top Flour
1 Teaspoon Baking Powder
25g Caster Sugar
70ml Coconut Milk
* 2 Tablespoon Fresh Pandan Juice
1 1/2 Tablespoon Vegetable/Corn Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar, optional

1. Sift flour and baking powder together at least twice. Set aside.

2. Using a electric beater, whisk egg yolks with 30g caster sugar till light and pale. Stir in oil, coconut milk, flour mixture and pandan juice in sequence till well combined.

3. Preheat the oven to 160 degree.

4. Beat egg whites and 1/3 of 60g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5. Add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)

6. Use a balloon whisk, slowly whisk in the stiff egg white into the egg yolk batter in 4 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and sequence additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the 1/3 of mixture into the tube pan, lay a layer of the sponge cake(i use Japanese cheese cake), top with 2nd layer of batter follow by another layer of sponge cake and end up with last layer of batter.

9. When done tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

10. Scatter some almond flakes on top of the batter, bake the cake in the preheated oven for about 40 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

11. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

12. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber spatula) around the inside of the pan and the center core then follow by the base of the pan before removing the whole cake.

Although I did not managed to success in making this Zebra Pandan Chiffon Cake like what 茄子 of 袅袅烘焙香) made. But my family and friend still enjoy this cake and I am to try this recipe again once I find some suitable sponge cake for the layering.

Lastly I would like to take this opportunity to wish all the Mothers' or Mother to be a Happy and Blessed Mother's Day!!!! May everyone of you have a joyful and memorable moment with your family and loved ones.


  1. You chiffon cake looks awesomely soft Ellena. I am sure this is a delicious failure. :) Just dropped by to wish you Happy Mummy's Day !!

  2. Yea such a big hole in the cake. But it doesn't matter as long as it taste great I love the natural green color of the cake. Happy Mother's Day to you too!!

  3. 你做得很美哦。第一,我喜欢你洒上的那层杏仁片,那张照片很美。第二,那个天然的绿色我好喜欢!那些洞洞是蛮可惜的,真是让人意想不道的效果。

  4. ahpoohbear8/5/11 9:11 pm

    is very soft and fluffy - i love it! i'm so lucky to have a piece :)

  5. Thanks Gertrude hope you have a great time too :)

  6. Thanks :) Your heart shaped chocolate cake are

    too :)

  7. Hi 茄子, thanks for your compliment :) Too bad I did not follow your instruction to dot as i cannot find sponge cake here :(

  8. I love the colour of this chiffon cake, looks not so important as long as the taste is still good:)

  9. Parsley Sage8/5/11 11:00 pm

    I think it looks awesome! The holes give it personality :) Thanks for sharing!

  10. Still very pretty! Maybe you can try again use sponge cake. Hope you had a great time on Mother's Day.

  11. Hi Ellena! I've been so busy (I know you have been too) but now I'm here and some catch up reading to do! This chiffon cake looks beautiful! You are a great mom and wife Ellena.... you cook and bake and watch your son's studying... You must be super busy!


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Ellena (Cuisine Paradise)