When cake is done, remove from oven and invert it on a wire rack, leaving it to cool. When you lift your whisk, your egg white meringue would stand straight up with the tip slightly bent over. Set aside. Jump to recipe. Optimally, they taste best on the first day. You cannot avoid temptations of the beautiful sight and taste of its pandan cakes that will leave you craving for more. HI LeoGal, you can mix the salt to the coconut milk and baking powder to flour mixture. Hi there, yes you can use the ingredient chart above to scale the proportion of the ingredients accordingly :), Hi Ellena,I love bengawan solo's pandan chiffon cake - will grab one at the airport whenever I travel to SG.In your opinion, does this taste (+ moist texture) similar to that? The bakery is tight-lipped about its iconic recipe, only vaguely explaining traditional methods and the finest ingredients as its secret formula. I found it tastes even more nicer and softer, just cracked on surface. Powered by. Perhaps you can substitute it with pandan paste or alternately add in 1/2 teaspoon of vanilla extract to tone down the egg taste :) HTH, Dear All,Thanks for leaving down your comments. Unknown said.... Hi Cherry, I wish to let you know that I'm going to try out your recipe for pandan chiffon cake. Your email address will not be published. Bengawan Solo offers a variety of cake options that will suit different occasions. Do i follow the same proportions as this recipe? The whipped cream topping gives this pandan chiffon cake a slightly creamy and delightful texture. However, I still think this cake is only 70% like the Bengawan Solo Pandan Kaya Chiffon Swiss Roll because mine is made with real pandan and gula Melaka (not pandan) kaya that is not sweet! I used frozen pandan and 1% milk to get the Pandan juice. Although sudden change of temperature will affect the texture of the cake too. If using an electronic mixer, use the slowest speed setting. Making it, not so much, as they don’t always come out perfect. Required fields are marked *. Using coconut milk and pandan extract, this recipe is my absolute bias. Pandan Chiffon The first cake made by Anastasia in her home kitchen for friends and family, our Pandan Chiffon is one of the original cakes sold in the very first Bengawan Solo Cake Shop. I hope you will have as much fun making this lovely pandan chiffon cake as I did. Check out my video below to see how I remove the chiffon cake! Using a fine strainer, extract the pandan juice. It is effortless and stores well. A must keep recipe. Preheat oven to 170C (338F). Check out our range of sponge cake choices/flavours under Order Details. Add in another ⅓ of the meringue and fold – again, remember to be gentle. for the 8" pan i assume you are using 5 eggs recipe mentioned above. Thanks Michelle for sharing this excellent recipe, a Pandan Chiffon Cake Recipe I have been hurting for for all these years. Set aside. There are 97 calories in 1 slice (39 g) of Bengawan Solo Pandan Chiffon Cake. I had tried twice with your receipe. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. HTH :). Will definitely try this recipe out when I have a better kitchen to work with! Combine the pandan juice, coconut milk, salt, egg yolks, sugar, corn oil, pandan paste and colouring in a separate bowl. It is ugly, lacks structure but it is very fragrant and soft. We were taught to make pandan chiffon cake. Easily purchased from the Bengawan Solo chain of shops in Singapore, I don't know many who would make it at home. Finally add the remaining meringue and fold to incorporate completely. Posted by Jen, at Feb 2, 2012, 3:30:00 PM . There are quite a few recipes on making pandan chiffon cake when you do a Google search on it. 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