It has being long since I last baked a chiffon cake for my family. Although previously I have baked a few Chiffon Cakes(recipes HERE) but I still have in mind that chiffon cake is rather complicated and not easy to achieve it's unique light and fluffy texture. And moreover, sometime I find chiffon cake batter is quite difficult to handle due to the whisking of egg white(to stiff peak), mixing of yolk batter with whites and even after baking the cake itself might collapse or have wet texture due to oven temperature of baking time.
Here with my amazing Happy Call Pan(韩国双面锅), I decided to challenge to another level by using it to make Chiffon Cake. Although most of the Happy Call Pan (HCP) members used Prima Flour - Pandan Chiffon Cake Mix (available in most supermarkets) to make chiffon cake but I find the amount eggs required are too much for my liking and also since I have most of the ingredients in my pantry I decided to make it from scratch instead of using pre-mix flour.
CHOCOLATE CHIFFON CAKE
Chinese version of this recipe available HERE.
(Serves: 30 x 25cm(Basic Red Pan) | Preparation: 10 minutes | Cooking: 30 minutes)
3 Egg Yolks
75g Cake Flour
15g Valrhona Cocoa Powder
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar
50g Mini Chocolate Chips, optional
Method:-1. Beat egg yolks and 25g caster sugar using an electric beater till pale and creamy (about 3 minutes on medium speed).
2. Stir in oil, coconut milk and sifted flours(cake flour, cocoa powder and baking powder) till combined before mixing in the water and chocolate chips. Set aside.
3. Next using a clean beater, whisk egg whites and cream of tartar in another bowl till foamy before adding in the sugar in 2 - 3 batches and continue to whisk till stiff peak(when the bowl turns over the whites remains without falling off).
4. Divide the whites into 3 portions and slowly mix in one batch at a time to the yolk mixture till combine. (carefully not to mix too much and knock out the air in the batter)
5. Pour batter into the lightly grease Happy Call Pan, bake on low heat for 12 minutes, slowly shift the pan towards right side so that left side (1/2 of the HCP) of the pan is on the heat, bake for another 6 minutes. Next shift the pan back towards the left side so that right side(1/2 of the HCP) of the pan is on the heat. (the purpose of doing this is to even out the baking as well as give the cake a nice brown colour on the surface when flip over)
6. Lastly, flip the HCP over and bake for another 6 minutes(3 minutes left, 3 minutes right) to have a nice brown top.
7. Leave the cake to cool in the pan before running a small rubber spatula around the sides and underneath the cake to remove it from the pan. (since chiffon cake tends to stick to the pan, just be extra careful and gentle when removing it from the base)
For baking using Jumbo Pan, you can use x 1.5 of the above recipe.
FOR OVEN METHOD:-1. Follow steps 1 - 4, pour cake batter into a 14cm (7") chiffon pan.
2. Bake in preheated 160° Celsius oven for about 40 minutes or when a skewer inserted in the center and comes out clean.
3. Remove pan from oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.
4. 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.
PANDAN CHIFFON CAKE
(Serves: 30 x 25cm | Preparation: 10 minutes | Cooking: 30 minutes)
3 Egg Yolks
90g Cake Flour
1 Teaspoon Baking Powder
25g Caster Sugar
65ml Coconut Milk
1.5 Teaspoons Pandan Paste
2 Tablespoons Water
1.5 Tablespoons Vegetable Oil
4 Egg Whites
60g Caster Sugar
1/4 Teaspoon Cream of Tartar
Method:-1. Follow the same steps as above shown in the Chocolate Chiffon Cake.
2. Mix pandan paste with 2 tablespoons of water and add it into steps 2 shown above.
3. You can blend about 20 pieces of Pandan leaves(Screwpine) and extract fresh juice from it. Recipe HERE.
Feel free to explore this recipe with your own preference by adding or different ingredients such as dried fruits, sweet potato, corns and etc to make different flavour of your family favourite chiffon cakes. Till then have a great weekend, everyone!
Hi Ellena, thanks for these gr8 recipes . I am imagining myself eating the CHOCOLATE CHIFFON CAKE topped with double scoop of ice cream!!! ~Anna Sim ~ReplyDelete
Hi Anna, thanks for your kind words :) Hope that you would find this recipe useful :)Delete
thks for sharingReplyDelete
i'm a sucker in chiffon cake using oven
hope with this hcp recipe i can make the cake as good as yours :)
just want to confirm, for the chocolate chiffon cake, adding in the water and choco chips is after the sifted flour, is that correct?
thks and have a great weekend :P
Hi Alice, yup stir in water to the flour mixture till combine then add in choco chip :) Hope this recipe works for you :) Do let me know how it turn out over at your end. K.Delete
Have a great weekend too. Cheers!
Agreed! Fast and easy :)Delete
The pandan chiffon looks so good. I have never made a chiffon cake before and that pan is new to me. Nice post!ReplyDelete
Hi Lyndsey, if you don't have a HCP you can always use this recipe and bake it with normal Oven too :)Delete
My mom just told me that she bought the pan and remembering I saw how you made chiffon cake using this pan, I told her about it and she could not believe it. My mom definitely does not cook and she heard that some people who used this pan have failed cooking right in the pan. Is the pan really difficult to use?ReplyDelete
Hi HL, emmm is not that the pan is difficult to use but then it works differently compared to our normal non-stick pan so it actually requires minimum amt of oil and it cooked on pressure too. Since your mum bought this pan she can try either baking or cooking with it too :)Delete
Thanks for your post, I'm definitely going to try one of these. Want to check where do you buy pandan paste? Or do you make it yourself? Thanks.
I have tried both the paste and self-made pandan juice. All works well. It all depends on which one you can get hold of :)
WOW! The chiffon cakes look so soft and moist! I like this wonder pan!ReplyDelete
Yup, I can't believed this pan can bake chiffon cakes till I give it a try, indeed this is a SUPER wonderful pan!Delete
I'm in love with this pandan chiffon cake!!! Beautiful color and I bet it tastes delicious!!!ReplyDelete
Hi Nami, Pandan Chiffon is one of our local tea cake or snack. And it is also one of our signature treat, if you visit Singapore must try this :)Delete
This HappyCall Pan is so amazing and multipurpose!! I feel like going to get one soon. ;) Your chiffon cake texture is so nice!ReplyDelete
Thanks for the kind words :) Yup this is indeed an amazing pan which can cook, stew, bake and etc. And most of all it helps those who wants to bake and yet without a proper oven :)Delete
is the portion in yr recipe for the standard pan?ReplyDelete
i only have the ocher brown pan, do i need to up the qty to fill up the pan?
This recipe is suitable for both standard and ocher pan. But as for ocher pan mb the height will be lower. If you want you can use 1.5x of the recipe.
Hi Ellena, can i know step 3 egg white and cream of tar tar. I hv beaten for almost half hr it still dont turn stiff. What should i do?ReplyDelete
Hi there. If you are using hand whisk it will take longer time(mb 30 mins)and the egg whites(must be fresh) must be free from any trace of egg yolk.Delete
Hi, Yes i been beating it for 30mins using hand whisk until my muscle pain. haha.. but it still watery. But anyway i jus pour the mixture into the chocolate yoke mixture. Luckily the cake came out still ok. :) Thank you for your wonderful recipes. I love your blog.Delete
Hi Jan, glad to hear that you cake came out ok. Perhaps you can invest in a hand held electric beater then at least it would save you some energy and trouble :)Delete
Hi, can i check if my HCP is deeper version (75mm of height) can i still make these cakes? Because i noticed you need to flip the pan and if i follow your content, it will not filled the pan fully. And flipping might cause it to "collapse"ReplyDelete
On the other hand, how much more should i add on to the ingredients if i want to fully fill the deeper version HCP pan ? Or does it matter at all??
Thanks for reply.
If you are using the Ocher pan you can use x 1.5 of the recipe. Because if you double it i am afraid it might overflow while baking. For my recipe, by the time you flip the cake it will be fully bake so it actually won't "collapse" :)Delete
Sorry, what do u mean by x1.5? I am kind of new to this baking thing but i am starting cos i bought the ocher pan. HazReplyDelete
x 1.5 means u use 1.5 portion of the recipes for a bigger pan. Below is the conversion hope it works well for you :)Delete
4 Egg Yolks
113g Cake Flour
23g Valrhona Cocoa Powder
1.5 Teaspoon Baking Powder
40g Caster Sugar
100ml Coconut Milk
1.5 Tablespoons Water
1.5 Tablespoons Vegetable Oil
5 Egg Whites
90g Caster Sugar
1/2 Teaspoon Cream of Tartar
80g Mini Chocolate Chips, optional
Thanks a bunch for sharing this with all people you really know what you're speaking about! Bookmarked.ReplyDelete
I tried the chocolate chiffon cake on HCP... aiyoh, my skills are definitely not as good as yours.
char tar! i followed the recipe exactly. not sure where went wrong. the texture is chewy and flat.
hmmm, any idea where went wrong?
Thanks for your feedback. Regarding your cakes being burnt off it might be due to the heat of your stove. You have to use the lowest heat as possible. For the chewy and flat texture it might due to the whisking of egg whites(did it became stiffed as it when you overturn the bowl the whites remains without dropping) or over mixing of the batter.
I tried making this today and failed.... TWICE! Both times my HCP magnet lock popped open midway and the cake started to visibly deflate right before my eyes. I used low flame, and external colour of crust looked okay (first try chow tar) but the popping open of the magnet must have led to the uncooked and flat cake due to loss of pressure. I faithfully followed the recipe quantities and am very disappointed.... Can you help? Should I have used ocher pan? I thought this recipe was for standard pan, and ocher pan uses 1.5 times that. Thanks! Audra (a fan of your blog and recipes)
Sorry for my late reply. Gosh, y your HCP magnet lock can pop open? I have never encounter this before is it a defect? Because i have never heard/seen this happened before among friends who own HCP.
Most of the cake recipe here can be used in either basic or ocher pan so it is not a problem at all. But if you have a ocher pan, perhaps you can try it out and see whether the same problem occurs. Use the lowest fire as possible. And you have to shift and rotate the pan so that all angle is evenly cook :)
Hope that help.
I am quite a on idiot in cooking but I am motivated to try your pandan chiffon cake recipe. Can I clarify that the total cooking time is 12 min slow heat in centre of pan plus 6 min on right half of pan plus 6 minute on left hav of pan plus 6 mins when flipped over? Total baking time is 30 mins?
Yup. You cook 12mins on the lowest heat, follow by 6mins left, 6mins right. Flip over 3mins each on left and right or till cake is done.
Total baking time around 30mins. If you x1.5 or double the recipe, perhaps you will need another 5 - 10 mins more on the cooking time. HTH.
I've finally made it at the 4th attempt,:) soooo happy and my kids like the fluffy and light cake. Thanks sooo much for sharing.
Yeah!!! Congrats! Glad that everyone love the cake :)Delete
I like to eat pandan chiffon cake and tried many recipes and times to bake it but everytime failed..... Today I tried baking it using your recipe. At about 10 minutes of the first 12 minutes, the HCP pop opened. Closed it back and the cake turned out to be badly burned on the bottom and chewy and flat also. Very disapointed.....I have used 3 tablespoon of fresh pandan juice, ricefield oil and Kara 65ml coconut cream instead. Is it ok? Hopefully you could help me.....
Hi there, did you LOCK your HCP when baking? I have received emails from a few readers that their HCP suddenly pop open half way thru baking but I have never encounter it before on mine. May I know which HCP you are using?Delete
So far i have baked thrice with this recipes and each time it turns out well and most of the readers also get quiet good result from this. Emmm the burnt is usually caused due to the heat from your stove. Perhaps you can try to switch to the lowest heat on your stove. HTH
You have a great blog here!
I am a novice at baking but m trying to bake using HCP as I heard great reviews on it.( and I don't have an oven =(
My first attempt delivered a burnt cake(due to heat). But my 2nd attempt was similar to Karinna's(my egg white was stiff peak-overturn the bowl the whites remains without dropping)
So I have to reduce whisking till its soft peak? as it can slide on the bowl when i tilt the bowl?
I fold instead of whisking at step 4. does it affect the batter?
Thanks for your kind words.
The egg whites for this recipe should be whisked till STIFF peak(overturn the bowl and the whites remain without dropping) in order to create the fluffy texture for the cake.
It does not matter either you whisk in or fold in the whites. The trick lies on you have to do it slow without knocking off the air b/w the two batter or else over mixing of the batter will cause the cake to be chewy and flat.
I love ur blog.. This is my first time baking cake.
try your recipe with Hcp.
May I know how thick is your cake?
Mine after bake is like 1 inch..
Is this normal? Is it because in the half way of making,
I open the HCP twice to peek..
and the middle layer doesnt look good. kinda wet feel.
Is it not cook fully?
need ur advise..
Thanks in advance!
Hi Ching Ching,Delete
Sorry for my late reply as I just get back from vacation :) Emmm the height of my chiffon cake is around 2" - 2.2" as it will rise to the max height of the pan. Emmm it doesn't really matter if you open your HCP to peek after the 1st 20 minutes or so. If you middle of the cake is kind of wet it might be due to the heat of your stove which is not evenly spread around the pan. HTH
Hi Ellena, I would like to know if the normal red HCP can be used for the chiffon recipe? Do I need to use the pressure pan only? Thanks!ReplyDelete
Yes you can use either the red(basic pan) or the brown(deeper pan) for this recipe. It doesn't matter :) HTH
Hi there, May I know if coconut cream can be used? Or must it be coconut milk? I can't seem to find coconut milk in the supermarkets.ReplyDelete
Yup you can use coconut cream too, just that the texture will be thicker compared to coconut milk :)
Hi can i try other chiffon recipes with hcp too?ReplyDelete
Yup you are welcome to experiment with others chiffon cake recipes using HCP :)
Hi came across your blog and am interested to try, mine HCP is the jumbo grill .. which receipt should i use? Thanks.ReplyDelete
In the case of jumbo pan, you can either use the 1.5x or double the recipe shown above. HTH :)
This comment has been removed by a blog administrator.ReplyDelete
i've tried this recipe twice
first is the chocolate one, it failed, the cake collapsed, it's not fluffy, still soft though
the second try - i made pandan, was worse, cos i made 1.5 recipe (i used jumbo grill pan) and during the sides baking before flipping, it kept on popped open quite a number of times - i did lock the pan
after flipping, it didn't happen anymore
but the cake turned so wrong, flat, chewy and wet inside, worse than the chocolate one
i suspect 1.5 recipe is too much for jumbo grill
for both tries, i used very low flame
i suspect i over fold the white mixture into the yolk mixture
(this is something i still need to learn to master)
but for the pan popped open, i think the next time i make i'll stick to 1 recipe or perhaps 1 1/3 recipe
will keep u updated, gotta master this
chiffon cake is my hubby's fave cake
wish me luck :)
Sorry that the recipe did not turn out well for your tries. The recipe shown above is for normal HCP red pan so if you are using jumbo which is much higher in height it should be no problem using the x 1.5 recipe.
I have received feedback from readers that they HCP kept popping open during the baking process but that does not happen to my basic and deeper pan.
Chiffon Cake needs some skill and practice on folding the whites into the yolk mixture and if you over do it the cake won't raise at all. And your cake sink might due to overmix or the popping of the pan cover. Perhaps you shld try baking a normal butter cake and see what's the result b4 going into the chiffon cake.
Hi, I am so inspired by this recipe. I have a standard HCP which has been sitting in my cabinet for months. After searching on google and youtube, I found many amazing recipes and I decide to give my HCP another try. First time using it for pan-frying fish didn't turn out so well. Hopefully this chocolate chiffon will turn out great. I am wondering can I substitute the cake flour with all-purpose flour? And will the conversion be 1-1?ReplyDelete
Hi Man Ling,Delete
Actually this is a quiet useful pan if you put it into good use :) Chiffon cake is not easy to handle as it requires whisking of egg white to peak form, combining the whites and yolk(do not over mix) so you have to take extra careful steps on it :)
Yup you can use cake flour for this. Same amount as plain flour. But personally i would prefer plain flour due to the texture and smell compared to cake flour :)
I went to buy the cake flour to try this out. I think it turn out fine. It tastes good but the bottom stick to the pan and I couldn't get the nice brown top. I guess is not bad for my first attempt. =)ReplyDelete
Oh, my egg whites didn't really peak like what you have in your pic. The outer surface did peak but the inside is abit runny. What's wrong?
Hi Man Ling, sometime the cake do stick to the bottom becos it is not fully dry or cook thru. The egg whites must be stiff peak form, if inside still a bit runny, just whisk a little longer. It might due to the temperature or the quality of the egg white (is it sticky or watery when you break the egg)?Delete
I have tried this recipe. Failed. The cake sank & the middle is chewy. Does that means i hv over mixed while into the yolk mixture. I hv used self raising flour instead. Could this be another of the reason?
I hv spent the same amount of time on fire as instructed. Before I flipped, I opened it. It looked so nice & puffy, I even poke the cake to make sure they are cooked. But soon after, it sank and shrunk. What does it means?
1st: When you replace cake flour with SR Flour, did you still add in the baking powder?
2nd: the cake sand might and chewy might be due to the air or over mixing of the batter.
3rd: Do not open the Pan until the last 3 minutes and don't poke the cake to deflate the air in it. It has to be cool completely with the pan open and set aside before cutting or removing.
I tried the pandan cake recipe today using oven to bake and it rise beautifully when baking but collapse a little when cooled. However, it still taste fluffy. I think I will leave it in the oven for another 5 mins (45mins)next time as I realised the base of the cake is still a little damp when I unmould it. Not sure if it is because I use a silicon cake pan.ReplyDelete
If I want the coconut taste to be stronger, can I add more coconut milk? Do I need to adjust the amount of flour if I use more coconut milk?
My children just love it. Thanks for sharing this wonderful recipe.
Hi Heather, you can use coconut cream instead of coconut milk :) And to make it more fragrant, replace the 2 tablespoon of WATER to COCONUT milk as well :)Delete
Hi,i am kind of mixed up for the recipe for pandan cake.cause i saw that on the list of pandan cake recipe you have put caster sugar twice.mind to enlighten me about it?ReplyDelete
The reason for 2 separate caster sugar is one for egg yolks while the other for egg whites. Sorry for the confusion :)
I have never baked a chiffon cake before and i am excited to try out your recipe with my newly bought HCP.ReplyDelete
I love your blog!!
Hope to see your bake if you did. Remember to tag me so that I could share with our readers :)
Hi Ellena, I just bought the jumbo grill pan & not sure if it was a right choice. Am I able to cook the normal dishes with the grill lines, including cake. Should I use 2x the amount for pandan chiffon cake recipe. Am thinking to buy another HCP, which type would you suggest standard or the deeper pan (without grill lines) but I have already have a jumbo grill. Or this jumbo grill pan is good enough to cook all type of dishes. Mine is family of 4. Appreciate your reply/suggestions.ReplyDelete
Hi Emily, Sorry for my late reply. Actually for me i think Jumbo is a bit too big for a family of 4 but then if you need to cook large quantity of food during festive season then it is fine :) Yes, all the hcp can use to cook dishes and bake just that due to your grill pan you might have lines at the base of the cake. But afterall it shld be alight :)Delete
As regarding to the fresh pandan juice. You can blend the pandan leaves together with the coconut milk and measure the required amount :) HTH
Hi Ellena, forgot to ask you. If I were to use fresh pandan juice, how much is required for above pandan chiffon cake recipe.ReplyDelete
hi ellena, i consider myself as 'breadmonster' because of the love for cakes and other baked products. I found these recipes mouth watering. I may add these to my recipe collection. Thanks and more power.ReplyDelete
If I do not have a electric mixer can I use a hand mixer instead?I was thinking of making the pandan cake and I have the brown happy call pan.Thanks.
Hi there. If you do not have electric mixer it will be quite taxing to achieve the the stiff peak requirement for the egg whites. If possible you could get the hand held mixer which sometime can be purchased in less than $20 :) HTHDelete
Hi Ellena, I am so glad to have chanced upon your blog. You have given so much ideas on how to use my Happycall instead of just frying fish. My Happycall is 25cm*20cm. So how much of your chiffon cake recipe should I use? Thank you!ReplyDelete