Chiffon Cake (Without The Chiffon Cake Tin)

October 31, 2012

Pandan Chiffon

I love chiffon cakes! The softness and fluffiness of it just makes you want to eat piece after piece! Chiffon cakes are not so common here in Bangkok though, but that day, when I was at Isetan Central World, I saw it in their Sun Moulin bakery, and I bought it right away! And after eating it, I told myself I need to learn how to make this! And when my friend Amy came to visit me and my baby that day, she gave me this site that has the recipe for making healthy pandan chiffon, so I decided to give it a go! So I went to look for the chiffon tin, but I could not find it though, so I decided to just use the cake tin at home.

I got the recipe from Honey and Soy’s Culinary Adventures but I made some variations to the way the cake was made. I also made my panda chiffon without any coloring except from the pandan leaves.

Ingredients A:

4 Large Egg Yolks, 1/4 Spoon Salt, 70g Sugar

Ingredients B:

85ml Mild Flavoured Oil (I Used Rice Bran Oil), 115ml Pandan Juice*

Ingredients C:

150g Plain Flour, 2 Teaspoons Baking Powder

Ingredients D:

4 Large Egg Whites, 70g Sugar, 1/2 Teaspoon Cream of Tartar


Pre-heat oven at 179 Degrees Celsius.

1. Cream ingredients A with a whisk till the mixture is slightly lighter.

2. Then add in ingredients B (Oil first, mix with whisk, then pandan juice)

3. Mix Ingredients C together, then sift twice. Then fold the flour into the egg and pandan mixture above.

4. Mix sugar and cream of tartar in Ingredients D together. In a mixer (I use kitchenaid), use speed 3 to whisk egg whites till it is slightly frothy, then add in 1/3 of the sugar mixture and increase speed to 5. Then add in the second 1/3 of the sugar, mix again and the last 1/3 of the sugar. If you put a whisk in the egg white and take it out, the meringue should look like the shape of a bird’s peak. Then you know that the consistency of the meringue is correct.

5. Mix half of the meringue into the flour mixture, fold, then mix the other half and fold. But don’t fold too much else the cake won’t be airy anymore. Then put in a normal cake tin. Mine was a 12cm cake tin.

6. Bake for 45 minutes. Then invert the cake tin to let it cool on a rack. I used 4 small soy sauce dipping plate to make the cake tin ‘stand’ while it is inverted.

Invert The Cake Tin While Cooling the Cake

The result of this was definitely not as good as the one with the chiffon tin as the centre collapsed a bit after baking, and my cake was also slightly undercooked. But tasted ok though for a first attempt. Will definitely improve on this next time!

Slightly Undercooked Pandan Chiffon

* For pandan juice, take 5 pandan leaves. Wash, then cut off the tip, the white parts and use scissors to cut into small pieces, then mix with 115ml of water and blend in the blender. You can either use your hand to squeeze out the liquid with the help of a strainer, or for me, i put the mixture through a coffee filter to get the juice. I got this method from Wendy’s site.

My First Breadmaking Class

July 19, 2010

I have always been fascinated by bread making, but every time I tried making the bread, it is always nice and soft in the beginning, but very hard the next day. So after procrastinating for a long time, I finally decided to take the breadmaking foundation class at Creative Culinaire. The 4 days, 5 hours each course doesn’t come cheap (which explains the procrastination), but what I was hoping to get from this class is to enhance what I already know on bread making and see how I can produce those bakery like soft breads!

The class started with Chef Judy, the ‘boss’ at Creative Culinaire explaining to us about the bread ingredients and how a lot of love and patience is needed when making bread. I was quite amazed by the passion that she had, considering that she has already done quite a lot of these classes. Her explanation is clear and she adds in her past experience as well. I liked the part she was talking about her work experience in Sri Lanka (I think) where the guys take off their shoes and start kneading bread with their bare feet. And of course no salt needs to be added to that bread.

So lessons learnt yesterday was two ways to make bread. The direct method and indirect method. The direct method is fast, but not so healthy, but the indirect method has lesser fats and sugar but requires making a sponge dough first before mixing it into the main dough. This means longer time to make bread!

During the class, there were four people to a table (and 8 tables) and we do the hands-on thing in pairs. For this class, we made Pandan an pan bread, cheese and herb twist and some bread with almonds and crystal sugars on top. We did make quite a lot of shapes with the bread and it was fun trying to make those shapes because it looks so easy when she does it, but not so when you do it yourself.

I felt so tired after the first class. And here is my take on the pros and cons of the class. On the pros, I think Chef Judy is really a passionate chef, and it reflects in her teaching as well! Its like she can feel the bread and she just love what she does so much! And of course its good that we get to be hands-on. I think that if a class is not hands-on, you just can’t get much out of it because you wouldn’t be able to remember all the steps. Also, in that one class, you really get to learn how to make a lot of breads (at least 3 methods) and about 5 kinds of shaping.

The cons, on the other hand, is that there are too many students in the class. This means that it is quite hard for Chef Judy to pay attention to everyone. Also, some tables are so way at the back that you can’t really see clearly what she does. Also, the class is slightly disorganized after a while because once some groups have finished, Judy will start teaching the next steps right away, so it was a bit hard to catch up at some point. Also, I think the utensils and tables are not extremely clean, so you will need to do a wash of the utensils and wiping of the table before each bake.

But overall, I will give the lesson a 4 out of 5 stars! I did learn a lot from Chef Judy and stay tuned for the details of the second lesson!

The Giant Kitchen Aid!

Pandan Anpan (Before)

Pandan Anpan (After)