Sunday, September 29, 2013

Chiffon Cake #19: Chocolate & Pandan 双色巧克力斑兰戚风蛋糕

Hihi, here's another chiffon cake that I bake recently. Sorry I have to skip my chiffon cakes series from #13 to #19 first because I want to support the Pandan theme hosted by Joceline that is going to end this month. :)

Chiffon Cake #19: Chocolate & Pandan 双色巧克力斑兰戚风蛋糕

17cm chiffon tin:

4 egg yolks
16g sugar
40g vegetable oil

Mix the above and divide batter into 2 portions.
Using homegrown pandan leaves

For pandan flavour, add:
28g concentrated pandan juice
(I blend 12 pandan leaves in some water, let the mixture stand for few hours and use the bottom layer)
32g cake flour

For chocolate flavour, add:
28g water
22g cake flour
10g cocoa powder

4 egg whites
70g sugar
8g corn flour

Whip the egg whites to stiff peak. Divide into 2 equal portions and add to the pandan and chocolate batter.

Bake 170 deg C, 35 minutes

Recipe adapted from: Okashi: sweet treats made with love

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.


  1. 早安,我一早就有美味的蛋糕当早餐了。谢谢您的 support ~ 谢谢您的分享。我喜欢pandan,也喜欢chocolate, 2 in 1 in my love。哈哈哈 ~

  2. Hi SBB,
    I love chiffon cake.
    Pandan and chocolate a wonderful combo!
    Thanks for sharing this to LTU.

  3. Where to add the 8g of corn flour? To the pandan batter, cocoa batter or egg whites?

    1. The corn flour is added to the egg whites to stabilize the egg whites.

    2. For pandan flavour, can I use pandan essence as I want to skip the granting process to save time and what is quantity required if I used pandan essence?

    3. Yes, you can substitute with pandan essence. I never tried before yet. Maybe you can start with 1/4 tsp first (for this half chocolate half pandan) and see how the colour and taste turns out.

    4. Your concentrated pandan juice required 28g of juice, if I substitute with pandan essence, do I need to increase water to 27g as 1/4tsp pandan essence is 1g.

    5. Actually the difference is not much, so it doesn't really matter. You can change water to coconut milk too if you prefer.

    6. Hi! Your choc/pandan chiffon cake looks really very good! May I know what size eggs did you use in your recipe? Grateful if you could advise. Thank you! :)

    7. Thank you! I use ~60g eggs without shell for all my bakes.

  4. Beautiful layers chiffon cake! Very cool!