Pandan Marble Chiffon Cake 香兰大理石戚风蛋糕
I’m sure many of you, especially those in Asia are familiar with Pandan Chiffon Cake, for its light, soft and airy texture. I had baked a Pandan Chiffon Cake before, but this time I’ve made some adjustments to the ingredients, using pandan juice extract from pandan (screwpine leaves) and make the cake in marbling form. The cake turned out perfect after baked with the nice fragrance and cottony texture that almost melts in your mouth. Definitely great to serve for your afternoon tea.
Pandan Marble Chiffon Cake 香兰大理石戚风蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- 70g plain flour
- 2tbsp corn flour
- 3 egg yolks
- 30g sugar
- 80ml coconut milk
- 50g canola oil
- 1.5tbsp pandan juice extract
Meringue - 4 egg whites
- ¼tsp cream of tartar
- 45g sugar
Instructions
- Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
- Combine egg yolks and sugar in another bowl, mix well. Add coconut milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well.
- Divide batter into 2 portions and mix one portion with 1.5 tablespoon pandan juice.
- Make meringue - Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold the egg whites evenly into plain and pandan mixture and spoon them alternately into a 17cm tube pan.
- Drop the pan gently on counter top to remove air bubbles. Bake at 2nd lower rack in the oven for about 40 minutes.
- When the is done, remove from oven and turn the pan over. Leave cake to cool in pan.
香兰大理石戚风蛋糕
- 材料：
- 70克 普通面粉
- 2汤匙 栗米粉
- 3粒 蛋黄 （鸡蛋大约70克一粒）
- 30克 细糖
- 80毫升 椰浆
- 50克 菜油
- 1.5汤匙 香兰精华
蛋白霜
- 4粒 蛋白
- 1/4茶匙 塔塔粉
- 45克 细糖
- 做法：
- 预热烤箱致摄氏165度。面粉和栗米粉一起过筛到一个碗里，备用。
- 把蛋黄和细糖混合均匀。加入椰浆，搅匀后，加入菜油，搅拌均匀。再筛粉类，搅拌均匀。
- 将面糊分成两份。然后加入1.5汤匙香兰精华在一份面糊中，拌匀。
- 蛋白霜 – 用搅拌机把蛋白打致大起泡，细砂糖分3次加入，打致硬发泡。然后将一半的蛋白霜拌入白面糊和香兰面糊里翻拌均匀。
- 白面糊及香兰面糊交叉的倒入17cm烤模里。在卓上轻敲几下，敲出汽泡。
- 把烤模放进烤箱倒数第二层，烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却。
How to make pandan extract
- Using a kitchen scissors, snip 20 fresh pandan leaves into small pieces.
- Place them into a blender in batches with 50ml water each time. Total 150ml water or add a little more of water if you find the pandan leaves are still too dry to process.
- Place blitzed pandan into a small disposable soup bag and squeeze out the pandan juice.
- Leave pandan juices in the fridge overnight.
- The juice will separate into two distint layers. Remove the top clear liquid and use the deep green colour sediment as concentrated extract.
- Do not freeze the extract as it will lose its fragrance after freezing and thawing.
I’m joining Best Recipes for Everyone June 2015 Event Theme:
Secret of Chiffon & Roll Cakes
organized and hosted by Fion of XuanHom’s Mom Kitchen Diary
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Hi Ann, can I know what are the recipe if I want to bake 2 7” pan cake? Is it possible to add cocoa powder to make pandan chocolate marble cake?
Hi Sally, yes you can about 1 tablespoon of cocoa powder to one plain batter to make the marble effect.
Are you sure your cake pan is 27inches. That is really big … I’ve never baked such a big size cake before. Not sure how many eggs should be used and can your cake mixer whisk up more than 9 eggs?
Hi Ann, may i know which oven are u using? i’m planning to change the standalone oven to build in oven. coz this oven making my cakes look disastrous.. dispite following your receipe closely, i always get either dented or moist chiffon cake… 🙁 very demotivating.
Hi Shirley, I’m using Ariston built in oven. Is an old model being using more than 8 years.
Hi Ann, your Marble pandan chiffon cake looks awesome! 🙂
Everything from your kitchen turned out so pretty! Just like the blog owner.
Nice, i really like it.if you also like our site please follow: http://www.robesdemariee2013.com/
Oh the cake looks amazing! Perfectly spongy and beautiful colors!
大理石班兰蛋糕我好喜欢,谢谢妳参与今天的班兰派对
哇噻。。。好漂亮的颜色!!
真漂亮的颜色, 淡淡的非常迷人! 喜欢喜欢。。
Hi Ann, So pretty and perfect cake – love it! Can replace santan with full cream milk?
Hi Wendy, The cake will not be that fragrance without the coconut milk. But you can more pandan juice extract and less the milk.
the first thing that came into my thought when i saw yr chiffon is "I wanna eat them!" … it looks so temptingly good. Can almost smell the pandan fragrance from here.. yummzz..
Hi Ann, I am planning to make your chiffon cake. May i know what is the measurement of yr cake tin? Thx
Hi Ann, thanks for yr reply! ok noted. 🙂
Hi Jean Soo, My cake pan is 17cm. You can use a slightly larger one but the cake will be a little flat.
很漂亮的大理石戚风!喜欢
Hi Ann, love the pretty sweet colour of your pandan chiffon. Everywhere I looked, fellow bloggers are making pandan chiffon. Made me want to make one too!
Hi Ann,I like your marbled pandan chiffon cake. Very elegant colours!Zoe
Hi Ann. This chiffon cake looks so pretty! My question for you is, I do not have access to padan leaves. However I have seen at a local store padan extract or maybe its flavoring. Could I substitute that and if so how much would you suggest?
Thank you, Stacey
Hi Stacey, Thank you for your compliment 🙂 You can use about 1-2 tsp of pandan flavouring to replace pandan juice.
Hi Ann. This cake looks beautiful. May i know how should I adjust the recipe if I only have a 6 inch tube pan ? Or can this recipe be baked in 7 inch round cake pan instead? Thank you
Hi Nik, you can use the same recipe with smaller eggs (around 60g with shell).
Thank you. Do this method applies to all your chiffon cake recipe here?
If I were to bake in round cake pan. Is 15cm or 17cm is more appropriate for the recipe? Will it work the same in temperature and timing and the cake rising ?
Besides, may i know what is your 17cm tube pan height? Tq
Hi Nik, The height of the tube pan is about 3 and 3/4 inch.
Please check all the chiffon cake photos on the Recipe Index and click to read the recipe.
https://www.anncoojournal.com/recipes/cakes/chiffon-cakes/
Hi Ann
Can I use cake flour instead? How much should I use? Thanks
Hi Lijen, either cake flour or plain flour can be used in all my chiffon cake recipes and the amount is the same.
嗨Ann, 请问脱模后你会去掉四周褐色那层皮吗?怎样可以弄到表面那么美没有粘到模具褐色的皮?谢谢
Hi Ann, your Pandan Marble Chiffon Cake looks delish <3 May I know what camera and lenses do you use?
Thank you Kravory. I’m using Canon 700D with lens 85mm.
Hi Ann
I baked tis chiffon cake ytd, everyone luv it. It was light & cottony soft. My whole cake outer is brown unlike yours, can see the marble pattern fr outside. Thanks for sharing tis wonderful recipe.
Hi Joyce, So happy to hear that everyone liked this cake. Wonder you’ve used the normal chiffon pan or those bundt pan?
I used chiffon pan.
Probably due to the heat of the oven.
I only have one word. Wow! Okay, maybe 2. Gorgeous!! Love the colours and marbling, not to mention the softness and fluffiness! <3
Hi Ann,
I just tried this recipe as a gift for my friend’s birthday. She loved it and we all loved it. I couldn’t source pandan leaves but I got my aunt to get some pandan paste from S’pore so I can’t venture to say it’s the same as the real deal but it was good all the same. We loved it. I am a blogger and have posted this recipe with due credit to you 🙂
Thank you
Hi Tania,
Thanks for trying this recipe. Love the marbling effect on your cake and wish that I can have a slice of it.
Ann
Hi Ann, can I bake this in silicone mould? Tks
Hi Bee, I don't think so, because the cake won't sticks to silicone mould.
Hi Ann..i love your chiffon bake, the colour combination is so pretty.
Have to try it ,.so inspiring
Love the sweet pastel combination of your pandan chiffon Ann 🙂 love to savour a slice pls…
很美丽的 pandan chiffon 。。。 pandan 口味是好好吃的。
This pandan cake is too pretty to be eaten…. I'll admire the marble design first before putting the cake into my mouth!
Hi Ann.Your marbling looks so lovely. I like it very much too.mui
you know I use pandan a lot but never tried extracting the juice like that, …. cake looks wonderful bet it smelled wonderful as well, love the smell of pandan
How gorgeous! Love its dreamy green marble effect, Ann.
Hi Ann,The marble effect is so natural … beautiful!
Hi Ann, may i know which oven are u using? i’m planning to change the standalone oven to build in oven. coz this oven making my cakes look disastrous.. dispite following your receipe closely, i always get either dented or moist chiffon cake… 🙁 very demotivating.
Hi Shirley, I’m using Ariston built in oven. Is an old model being using more than 8 years.
Hi Ann. This chiffon cake looks so pretty! My question for you is, I do not have access to padan leaves. However I have seen at a local store padan extract or maybe its flavoring. Could I substitute that and if so how much would you suggest?
Thank you, Stacey
Hi Stacey, Thank you for your compliment 🙂 You can use about 1-2 tsp of pandan flavouring to replace pandan juice.
Hi Ann. This cake looks beautiful. May i know how should I adjust the recipe if I only have a 6 inch tube pan ? Or can this recipe be baked in 7 inch round cake pan instead? Thank you
Hi Nik, you can use the same recipe with smaller eggs (around 60g with shell).
Thank you. Do this method applies to all your chiffon cake recipe here?
If I were to bake in round cake pan. Is 15cm or 17cm is more appropriate for the recipe? Will it work the same in temperature and timing and the cake rising ?
Besides, may i know what is your 17cm tube pan height? Tq
Hi Nik, The height of the tube pan is about 3 and 3/4 inch.
Please check all the chiffon cake photos on the Recipe Index and click to read the recipe.
https://www.anncoojournal.com/recipes/cakes/chiffon-cakes/
Hi Ann
Can I use cake flour instead? How much should I use? Thanks
Hi Lijen, either cake flour or plain flour can be used in all my chiffon cake recipes and the amount is the same.
Hi Ann,
I just tried this recipe as a gift for my friend’s birthday. She loved it and we all loved it. I couldn’t source pandan leaves but I got my aunt to get some pandan paste from S’pore so I can’t venture to say it’s the same as the real deal but it was good all the same. We loved it. I am a blogger and have posted this recipe with due credit to you 🙂
Thank you
Hi Tania,
Thanks for trying this recipe. Love the marbling effect on your cake and wish that I can have a slice of it.
Ann
嗨Ann, 请问脱模后你会去掉四周褐色那层皮吗？怎样可以弄到表面那么美没有粘到模具褐色的皮？谢谢
Hi Ann, your Pandan Marble Chiffon Cake looks delish <3 May I know what camera and lenses do you use?
Thank you Kravory. I’m using Canon 700D with lens 85mm.
Hi Ann
I baked tis chiffon cake ytd, everyone luv it. It was light & cottony soft. My whole cake outer is brown unlike yours, can see the marble pattern fr outside. Thanks for sharing tis wonderful recipe.
Hi Joyce, So happy to hear that everyone liked this cake. Wonder you’ve used the normal chiffon pan or those bundt pan?
I used chiffon pan.
Probably due to the heat of the oven.
Hi Ann, can I bake this in silicone mould? Tks
Hi Bee, I don't think so, because the cake won't sticks to silicone mould.
I only have one word. Wow! Okay, maybe 2. Gorgeous!! Love the colours and marbling, not to mention the softness and fluffiness! <3
This pandan cake is too pretty to be eaten…. I'll admire the marble design first before putting the cake into my mouth!
Love the sweet pastel combination of your pandan chiffon Ann 🙂 love to savour a slice pls…
很美丽的 pandan chiffon 。。。 pandan 口味是好好吃的。
you know I use pandan a lot but never tried extracting the juice like that, …. cake looks wonderful bet it smelled wonderful as well, love the smell of pandan
Hi Ann.
Your marbling looks so lovely. I like it very much too.
mui
Have to try it ,.so inspiring
Hi Ann..i love your chiffon bake, the colour combination is so pretty.
Hi Ann,
The marble effect is so natural … beautiful!