IMG_6093i’m a little backwards with baking chiffon cakes… just as the world had probably baked a few variations of such cooked dough chiffon cake, this is sadly my second …. (#^.^#)… please be patient with me… ^^

i love all these cooked dough chiffon cakes… they really give the chiffon cake a Q-ey texture ٩(^ᴗ^)۶…

Ingredients (makes a 20cm chiffon cake)

IMG_60915 egg yolk
70g coconut milk
50g unsalted butter
40g concentrated pandan juice
1/8 tsp salt
90g cake flour (sifted 3x)

5 egg white
1/2 tsp lemon juice
80g caster sugar


IMG_6100– heat coconut milk, butter and pandan juice over a saucepan till butter has completely melted
– sift in flour all at a go while the above mixture is still hot. set aside to allow it to cool a bit
– mix salt into egg yolk, and pour the above flour mixture into egg yolk very slowly and carefully. incorporate well
– beat egg white till frothy, and add in lemon juice
– continue to beat egg white to shiny stiff peaks whilst adding in sugar in 3 additions
– fold egg white into egg yolk mixture in 3 additions and pour batter (from a considerable height) into pan
– lightly tap pan against the bench and bake cake in preheated oven of 165 degrees C for 50 mins
– revert immediately to cool before unmoulding

Personal notes:

IMG_6089– i had to use 6 eggs as my eggs were fairly small
– i used homemade pandan paste
– my cake was baked for 40 mins in 170 degrees C, and 10 mins in 165 degrees C

– update: I have to thank Irene, one of the members in an FB group for pointing out to me that her cake wasn’t chewy. However, her cake looked absolutely soft and fine… On researching and reflecting, I realized that it was crucial to cook the dough till (only) 60-65degrees C. I hv somewhat overcooked my dough such that it had become a cream puff batter texture, meaning it is very thick. It became difficult to mix in the yolks and a very thick batter prior to baking. However, the end result was a chewy cake 🙂

IMG_6092 IMG_6098bend it like beckxam ⁝(๑⑈௰⑈)◞⁝˚º꒰꒱

Pollution index: 108 (lightly polluted)


(14) Comments

  • joceline (February 17, 2014)

    哈哈哈。。。。。。 这是我喜欢的蛋糕之一哦。你好厉害。

  • 0620 (February 17, 2014)

    pandan味…. 香的哟!!!

  • Little blue (February 17, 2014)


  • Sonia aka Nasi Lemak Lover (February 17, 2014)

    I so long did not bake a chiffon using tang main method, a bit lazy lately, hehehe..

  • Kenneth Goh (February 17, 2014)

    Is there any difference in texture? A nice looking cake and can see the softness with lots of airy holes…Have a nice day.

    • Victoria Bakes (February 17, 2014)

      Hi Kenneth, yes in my view (i believe many share the same sentiments). the boiling of the ingredients does result in a chewy cake (above and in addition to a soft and fluffy cake). do try it out some day… no regrets for sure 🙂

      • Kenneth Goh (February 17, 2014)

        So, no revert back? Haha.. I am asking this question because of the tangzhong for bread making.. I stopped using this method because I found not much differences in texture, in my humble opinion. I will try your recipe one day as you know I am just a chiffon newbie… Thanks for your explanation .

  • Victoria Bakes (February 17, 2014)

    you are too humble Kenneth.. you are a master yourself! for me, where possible and (recipe) available, yes, i will not revert back.. i understand where you are coming from about the bread where i do share your opinion as well… but for chiffon cake, i think the difference is more stark… at least for me, i could tell the difference 🙂

  • kitchen flavours (February 17, 2014)

    Hi Victoria,
    Your chiffon cake looks fabulous! Lovely spongy, fluffy texture! I have never tried using cooked dough method for baking chiffon cakes, very interesting indeed!

  • 鲸鱼蓝蓝蓝 (February 17, 2014)


  • Ann Low (February 17, 2014)

    I love this soft cottony chiffon cake. Looks soooo good!

  • May Law (February 18, 2014)

    我好久没有烤7风了, 来一块吧!

  • Mel (February 18, 2014)

    It sure look so cottony soft. I think one person can finish the whole cake

  • Jessie Ng (February 19, 2014)

    I said bend it like VB, hahaha! Love the Tang Mian method. If I\’m not mistaken I have tried this method b4 but can\’t recall for which flavour that I had made for. Pls pass me a piece, oh no, 2 pieces to try on please and I promise to return a different flavour to you by next week, hehehe!

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Victoria Bakes – Baking into the Ether