Light and airy with a beautiful pastel green inside and refreshing Southeast Asian flavors, this delightful pandan chiffon cake recipe is the perfect afternoon treat. Oh well. In fact, even if you manage to fold without losing too much air, an over-whipped meringue is one of the most common reasons why chiffon cakes turn out dry. An oven thermometer is highly recommended because oven temperatures can lose their calibration, so this is to be sure if your oven is at the temperature setting that you want it to be. It always very tricky with chiffon cake. The second is an overworked batter, which usually happens when there’s too much folding causing the meringue to lose volume – this too, results in a dense and compact crumb. =D. To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible. I tried the coffee chiffon cake too! In fact, getting the meringue at the ideal stiffness is crucial to the final texture. If my tin is 25cm how to.increase the ingredients. For a 23/24 cm chiffon tube pan, you can use these amounts. Required fields are marked *. So thrilled to hear it turned out well for you! I love your recipes, will try more. The Best Vegetarian Pandan Cake Recipes on Yummly | Pandan Coconut Butter Cake, Pandan Chiffon Cake, Pandan Chiffon Cake. To prevent chiffon cakes from falling or slipping out of the pan while inverted, try to use a cake pan without non-stick coating (the cake needs to ‘hang’ or stick onto the sides as it rises and later, when it’s inverted). Hi! It’s natural for the cake to rise quite a bit and then lose a bit of height towards the end of baking as the cake structure reaches stability. You can try whipping the meringue using caster sugar (the finer sugar particles will cut through the egg whites more effectively) and be gentle with the folding. =( Thanks. Whisk on medium speed (speed 4 on my Kitchen Aid). Hi Maryjo, it could be due to under beaten egg whites or the cake hasn't been fully baked and this causes shrinking. This is usually the standard size of chiffon tins widely available in Singapore, so if you’re baking a chiffon cake that calls for a 20-cm chiffon tin, I usually use 1.5 times the amount of ingredients, to make enough cake batter for a 24-cm tin. You might be better off making your own cake flour, using plain flour and corn starch (my recipe post has a link to an article that shows how to make your own cake flour). I will try again cos is really very delicious! I let it rest upside down on a wire rack. My pandan cake top part cracked. Also, although it did rise a fair bit, it did not rise as high as the one in your video. Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. that's about 10cm. The cake has to completely cool down to room temperature before storing so as to avoid moisture building up in the container. May I know why? Just wondering whether I can substitute the coconut milk with milk instead? Add salt too. I think putting it in the fridge will change the texture. I can think of a few possibilities if the cake didn’t rise quite as tall: (1) meringue might have lost a bit of volume during the folding process, thereby losing some trapped air bubbles; (2) meringue could have been slightly under-whipped so it hasn’t reached the optimal amount of trapped air bubbles; (3) may need to check if your baking powder is still active, or might have lost some efficacy. Could you please help me with the correct ratio of all ingredients. Thanks! It is also more moist because of the oil used in the recipe. You mean remove it completely but still upside down on wire rack? I’d love to know how you do it! May I request for the amount of ingredient needed. I love it. Hope this work out for you, Min, I’d love to know how it goes! Alternately, of course, you may replace it with orange juice, lemon juice, vanilla, coffee or any flavour of your preference. The fragrance and colour of the cake come from the pandan leaves extract. For the meringue: 7 egg whites; 3/4 tsp cream of tartar; 80 g sugar. It’ll help a lot if you could tell me what the texture was like. Hi, I have followed all the measurements correctly except I baked on a normal pan instead of a tube pan as I don’t have one. Hi Sun, I’m so thrilled this recipe worked out so well for you and your son enjoys it! Hope this helps! Otherwise, temperature might be too high if cake has already browned outside but is still wet inside. The final batter should feel light, and have no visible streaks of meringue. Or do I need to use 60g eggs? but sadly it’s still a little bit wet on the bottom of the cake eventho i put 50 mins inside the oven with both fan top and bottom. Then sift together. DO NOT GREASE THE PAN. It also helps reduce or eliminate air pockets in the batter. Happy baking! I don’t have chiffon cake pan but round tin pan or Bundt cake pan. In a large mixing bowl, beat the egg whites with … I love your recipe! Therefore, my question would be, is this a 20 cm or 24 cm tin? Even then, the pandan flavour might not be as pronounced compared to pandan paste. Fantastic results, my family and friends love the chiffon cakes I’ve made. Yes you can replace the coconut milk with full cream milk, though the cake won’t have quite the flavour intended. It has a “bake” function. Stir in the coconut milk, oil, pandan juice and pandan paste. Many thanks again for working out the recipe for me. Hi Honey, this recipe uses conventional settings. Hello Celia, Thank you so much for sharing this recipe. Glad it looked and tasted fine! Hi Angela, thank you very much for sharing! I got a newbie question. I put it on a bottle,upside down but bcos it is non stick, the cake drop off tearing it in the middle before i can put it back. Hi Fel, sure you could! I have made my sponge cake several times now with this recipe and each time it is beautifully raised and did not collapse. Also, the pandan paste can be increased a tad, but not too much, bearing in mind that the colour will also be much more saturated. Looking forward for your next recipe soon. What can I do about this? You could try whipping the egg whites with agave, I’ve read that it does work. However, this time the batter was abit less fluffy then the prev time. Less likely issue, but possible, is the efficacy of the baking powder. ), would it be ok to use roughly the same measurements for the 6″ tin as this and just tweak them accordingly? Will the cake rise better when it's in a more narrow tin? The leftover can be kept chilled. So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth, velvety texture. Just saw this recipe, about to try it again. My second attempt came out fairly good, compared to my first. How much of it should I use? We've tried the recipe in 18-22cm diameter pans. I don’t have other oil at home. So thrilled to hear your bake was successful! I’m wondering if you took pics of your cake you could share? Can I check if its ok to skip baking powder? Add another ⅓ of the meringue and again, fold in gently. Once it begins to foam, add vinegar. Usually 1/2 teaspoon is sufficient. You know how many other Pandan recipes I have tried and it fell short. It also was dense and collapsed. DO NOT open the oven door. I tried it today and made 2 changes: coconut oil and 2 tsp pandan powder instead of juice and paste. Then, there’s the rest of the ingredients that make up a thick batter made with eggs yolks, liquids (water / milk / juices / extracts), sugars, oil and flour. Using a chiffon or tube pan would be best. I'm trying to master my craft too. Appreciate if you can answer my query…. I don't have the proper tin, just a regular round springform (only afterwards I measured it and it turned out to be 25 cm in diameter :) The cake has a lovely taste but is only 2 cm high (same as raw batter) and has a rubbery bottom layer (it's tasty, too, it's not a sad layer) but I guess this layer stopped the cake from rising (of course the big tin size is also to blame). The cake dropped out after I turned it upside down for maybe around 15 mins.. May I know what could have gone wrong? Press the back of a spoon against it to obtain the juice. Storing pandan juice: The unused pandan juice can be stored in an airtight container and chilled in a refrigerator. You’re most welcome, Stella! Chiffon cake is very sensitive and may need some experiments to succeed if you are planning to make changes. Add ⅓ of meringue (whipped egg whites with sugar) to the batter. We haven't tried. Cover loosely over the top and sides with clingwrap, but sealed around the base at the edge of your plate, so as to prevent the cake from drying out. It’s hard to say without seeing it first hand. Thank you so much for trying this out! May I know how much pandan extract should I put in order to get more visible green tint & pandan flavor? Hi Celia, thank you very much for this very detailed and clear recipe! For example, in place of 100 gm top flour, use 150 gm, in place of 4 eggs, use 6 eggs, and so on. Keep sharing your baking stories, ya? It could be undercooked. Use a rubber spatula or chopstick to quickly run through the batter to pop air bubbles. If you find that the cake didn’t rise much, the likely issue is the meringue. Whole pandan leaves can be used to infuse liquids such as sweet soups with its fragrance and flavour. Also, it’s necessary that the pan you use, even if it’s not the chiffon tube pan, does not have a non-stick coating. The upper SIDES split open during baking (like a cartoon froggy opening its mouth smiling☺) 2. Hi Rachel, from my experience, this could happen if the oven temperature is too hot, so the top of the cake expands and rises too quickly before the base and sides have baked through, then deflates. I’d love to hear from you how it goes! Chiffon cakes need to ‘hang’ until completely cooled. Hope this helps! I would start with 1 – 1½ tsp pandan essence. Do not overbeat. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright! Ive gifted quite a few cakes last week . do you have any solution to this? I wish I had a 24-cm tube pan to bake in! My cake not even need an hour already done. To prepare meringue, add sugar to egg whites a little at a time. Hope you’ll like it! Das Rezept von dem Pandan Chiffon Cake findet ihr auf meinem Blog! I’d really like to help. Hope you keep trying – chiffon cakes are a little tricky and takes practise to get it right, but you will get there!?? What you think, cause of this? Hi Fennie, sounds like you’ve got a 24-cm chiffon tin – it’s the wider base of the chiffon tin, which also becomes the base or bottom of your cake when turned over, that’s considered as the size of the chiffon tin. (placed it on lower tier) I used an oven thermometer to monitor. Personally, I go by fats (including liquids, but not eggs) to flour ratio, rather than flour to eggs. Thank you! In step 6, you're supposed to fold the batter and not use the mixer. The 2nd attempt today. Beat at high speed until it is foamy. Hi Celia, thanks for the detailed recipe! They are normally displayed along with the colouring and other extracts for baking/cooking. It’s fascinating to know you can bake in pressure cookers these days! Hi, looks like you're going to make quite a few changes to the recipe. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. Hi Grace! Would that work for this recipe? Set aside the amount needed. For the batter: 3 egg yolks; 30 g caster sugar; 50 ml coconut milk (3 tbsp + 1 tsp); 30 ml oil (1 tbsp); 2 tbsp home-made pandan extract; 65 g cake flour; ½ tsp baking powder; ⅛ tsp salt. There would need to be some compensation by adding more flour/egg whites. Thanks for the recipe! Save my name, email, and website in this browser for the next time I comment. Avoid butter, otherwise the cake will not be as light. And I don’t know if my question is silly or not… May I ask for the oven mode. Hello celia, wanna ask if sugar can be replaced with sweeteners as for diabetics patients and also isit possible to omit the coconut milk? Use your index finger and tap the meringue in a couple of places. Sieve the blended pandan leaves to obtain the extract. Congratulations! It still taste very fragrant with the pandan paste. Hi Catherine, it sounds like the egg whites might have been over-whipped if the cake rose and then sank after cooling, and also if texture turned out dry. Hi Celia, aw..bummer, sorry to hear that?. Whichever you decide, I hope it turns out well! I baked two cakes using your recipes within 1 week. I’ll show you how to make your own perfect pandan chiffon cake quick and easy with just a few basic ingredients and a rice cooker! Thanks. In step 1, you will only need 2 tablespoons out of the 100ml coconut milk and 2 tablespoons of water to make pandan extract. Hi! Then I kept same amount of coconut milk and used olive oil. Am I supposed to mix in the eggwhite carefully, just with a spoon? Hi! Hi I tried baking it very the very first time and it turns out to be really nice! Thanks for reply so soon. If your crumb was airy and fluffy throughout the cake, and not dense or compacted towards the bottom when inverted, meaning the top is now the bottom, then it’s a good and successful bake. It is mainly used for its colour and aroma. Feel free to read through them for tips. The cake looks superb. Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice. Have a nice weekend. My chiffon cake finally finally came out fluffy and moist For your other chiffon cake recipes (looking at attempting the chocolate one next! Once the cake is taken out of the oven, immediately invert the pan with it’s funnel over the neck of a bottle. Hi! Hold them tightly together and do a quick flip. By Eunice Quek. We love it for its unique flavour and sweet fragrance, which makes it popular for cooking as well as baking purposes. Yes, you can definitely use pandan essence. However, they shouldn't be over worked as the cake might not rise. Thank you for the recipe. and wad are the size used for the eggs? Hi Sun, thank you very much for sharing. It’s best made from extracted juices from pandan leaves (screwpine leaves), instead of artificial pandan paste. Resulting cake didn’t rise much unfortunately. Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. For this recipe, we’re using the juices of the pandan leaves to infuse the chiffon cake with its beautiful greenish hues, flavour and aroma. I hope your this pandan chiffon will be my to go chiffon recipe too. Try whipping to stiff peak stage – this is when you lift the whisk and turn it upside down, the egg whites on the whisk should hold its shape straight up, and maybe droop just a little at the tip. What could have gone wrong? Also , how come your chiffon do not have a dark crust ? © Nyonya Cooking. But it was the search for the recipe that gave me a cake that has the right balance of looking and tasting good that took me another 30 attempts. Add the meringue into the batter in batches. i tried the orange and mocha chiffon cake last week end and turns great. Hi Ana, wow!????? Hope this works out well! Shld hv segregate it for our easier reference and preparation. I can’t say for sure but this may be due to uneven folding of meringue into the batter. Stay in touch and keep baking! Loosen cooled … If you do not want to use baking powder when making chiffon cake, you may omit it. Hi Ping, greetings! I have tried a few recipes but always failed. Have a lovely weekend! Thank you!!! I think a reason why the cake cracks is the temperature being too high. Thank you. Thank you so much for giving this recipe a go!? When I'm not outdoors doing my favourite activity - hiking - I'm in my kitchen, cooking! Chiffon cakes, in general, are suited to freezing for up to two months. Hello Celia Thank you for sharing the recipe. Fluffy Pandan Chiffon Cake Recipe (5 egg version) My baking tin had a base of 20cm. Happy baking and have a great week ahead. Will definitely try your recipe . Depends on the pandan essence. Because you have to work in more folding, the batter could lose volume resulting in a denser texture. In that case,is it necessarily to have pan that have a hole in the middle? If you do end up with some extra batter, what I usually do is bake the rest in paper muffin cups, but do these after you have finished baking the larger chiffon. Additionally, the temperature of the oven might be too high or is not stable. This is a really good pandan cake, ... I’ve tried your coffee chiffon cake and banana chiffon cake recipes and LOVE the baked outcome. Love love LOVE this recipe. I wish you success! Do not edit or reupload any photos, illustrations or videos accompanying recipes. Diana Gale 3 October, 2017 at 10:09 am. 10 pandan leaves, washed and cut into 2-cm lengths, 85 ml coconut milk (I recommend KARA brand). I tried your recipe and it didn’t turned out right, my chiffon cake, doesn’t look good. i tried this pandan chiffon cake and it tastes amazing. That’s on my wishlist (to bake and to eat!). Love it. This is certainly helpful. Basically, it looks a bit like a small hook at the tip. Hi Min, I’m happy to help in any way I can with your baking adventures! Happy baking! Stir with a whisk until until well combined. This causes the crust to develop quickly while the cake continues to rise. I use TOP and bottom heat at 170 deg and my baking time is extended to 85mins , still the same . Chiffon cakes are kind of tricky because there could be not just one, but a combination of several factors. And it can sometimes feel a little tricky. wish you every success, Jamie! I love this recipe. surprisingly top did not crack. I used 38g of sediment which was equivalent to 15 leaves for your same level of flavour. Hello, I just tried baking this. This is simply how my family enjoys it. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Why does that happen? An under-whipped meringue will lack volume and not rise as much, producing a cake with a denser crumb. Then run the spatula around the base to release the funnel. . If you use self-raising flour, you may want to replace 1 – 2 tbsp with corn starch, as well as reduce baking powder and the salt a bit. hehehe. Maybe try a different brand? I had to swap out leaves for extract, and then add green food colouring (we're under lockdown so couldn't get to Chinatown to buy the leaves). It is easy to make a cake that tastes good but looks ugly. Also, thank you for sharing the amount of lakanto and extra tips! Hope to bring over to my cuz place later. Hi Wendy, thank you for persevering with this recipe. Remember the cream of tartar is for whipping up the meringue, so do not add it here. Happy baking! Thank you for sharing your recipe but I am unable to find the pan size you used for this, please help . Is it because I added too much pandan extract or because of the coconut cream? Hi Wenny, no worries! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy. Take time to watch the video above to understand the steps. Only do so about 5 minutes before the end of baking, to check if the cake is done. Place the pulp in a metal strainer. Fit an electric mixer with a whisk attachment. The non-stick ones are not suitable and DO NOT grease your chiffon cake pan. That’s so wonderful to hear! Pour into a chiffon cake mold. And what’s the baking time for both? It can be a challenge to get fresh leaves but essence is readily available. When a skewer inserted into the centre comes out clean, the cake is baked through. When filled with batter, the pan should not be more than 3/4 full. This will give you a smoother and finer cake crumb and enable the cake to rise evenly and uniformly. Happy baking, Jamie! 4 tbsp water. is a 4 inch depth enough ? hi i have a 8 x 4 inch angel cake pan. Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. May I know if it’s OK to use 50g eggs? Do not grease the pan, for the same reasons that you would not bake in a non-stick cake pan. Your email address will not be published. 1. The cake crumb should be moist, might even feel a bit damp when first removed from the pan, but not soggy. Really delicious! I set it to 52 mins baking time, seal at “bake”. To me, the perfect Pandan Chiffon Cake should taste good, smell good and look good. Now i jst put it on table top overturned. Sugar helps to stiffen the egg whites. Immediately invert the pan over a bottle neck once it is removed from the oven. For the meringue: 3 egg whites; 1/4 tsp cream of tartar; 35 g sugar. Here’s how: The meringue is probably the most important aspect when baking a chiffon cake. Hi, may i know how to adjust the ingredients measurement for a 23cm chiffon tin? Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. I already blended my pandan leaves so only have pandan sediment. Let me know if you’re in need of any help. Have fun baking, Cheryl Log in to Reply. Join me and let's have fun cooking up a storm! Do feel free to ask me anything, I’m happy to help! If it was level, then the next issue could be that it might not have been baked long enough. Please help. Is delicious and end product looks presentable even though encountered some problems… 1. 5 eggs (55g) 60ml fresh coconut milk. Thank you! Happy baking! I only have a 18cm chiffon pan. You’ll see the same half-curl or hook at the tip if its at the ideal stiffness (see photo #4 below). Store the rest in an air-tight jar and keep chilled for up to 5 days. about 70ml, Preparation 30 minutes Cooking 60 minutes. Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. It’s not raise straight. Bake on the lowest rack in an oven preheated to 170°C (338°F) for 45 to 50 minutes, or until done. If you want a more distinct pandan flavour, you can use pandan juice in a concentrated form by rendering natural pandan extract. Thanksss. It’ll take much shorter time. Chiffon cakes have two parts to making the batter. Sift together the cake flour, baking powder and salt. What about salt? Happy baking, Ping, and wish you every success! Fold in gently. Second time, I inverted the cake tin immediately after taking out from the oven. Hi Celia, I tried this recipe and it was a success. Every single yum here can easily be created in your own kitchen. Also, another readon that the cake could sink is if the egg whites were not folded evenly or well enough into the batter. Happy baking and stay safe! Hi Connie, it should be fine when kept overnight at room temperature, if stored in an air tight container in a cool, dry place. You can use olive oil. Yayyy! The recipe says it can be substituted but i dont know what quantity. If it’s a 10-inch (23/24 cm) tube pan, use these amounts – For the batter: 7 egg yolks; 65 g sugar; 120 ml coconut milk; 20 ml pandan juice (1 tbsp + 1 tsp); 70 ml oil (4 tbsp + 2 tsp); 1/2 – 3/4 tsp pandan paste (your preference) ; 140 g cake flour; 1/4 + 1/8 tsp salt; 1 1/2 tsp baking powder. Love the green colour the Pandan gives to this recipe. I would like to omit the pandan paste and use purely homemade pandan extract. You’re most welcome, Fenni! Bake with top and bottom heating mode, but without fan-assist. My son gave his seal of approval. You might have had it with a cup of Milo this morning. What a great recipe! Doesn’t sound like this posed a problem.? Hi Wati, thank you so much for your feedback! Do u hv a 6 eggs recipe? The cake turned out nice and airy, but it was baby-chick yellow due to all the egg yolks used -- no matter how much green food colouring we added, it remained yellow. Because it takes more effort to incorporate, there’s a tendency to over fold. Hi Fiana, I think you could get away with 5 egg yolks and 6 egg whites if you’re using smaller 50gm eggs.? My tube pan is 23cm. Hi Eunice, thank you for sharing! I suggest sticking to the original recipe. In a separate bowl, whisk egg whites with the remaining sugar until stiff peaks form. Usually, 1/2 teaspoon will do. Gently tap or push the pan's base to loosen the cake from the sides of the pan. The best pans are made of aluminium with a removable base. Thanks for trying this recipe, and if you try other recipes as well, please keep your feedback coming!? Thanks for sharing this recipe, my family likes it so much when I baked this cake for breakfast. We will get there ;). Hope your second attempt goes perfectly! Keep at it, okay, you WILL succeed!???? I’ll be in touch soon. For the meringue: 7 egg whites; 3/4 tsp cream of tartar; 80 g sugar. You mean better use normal pan so that it stick to the pan to hold it's shape? Fold in till batter and meringue are mixed thoroughly. All cakes turned out perfect! The cake rised beautifully mid baking but it sank later on. I'm the gal behind this small space that I think is my little piece of heaven on earth. I just wanted to check if i have a 24cm tin instead, how do I calculate the ingredients to make it work? It should keep well for three days. 2. For the pandan batter: 4 egg yolks, 36g sugar, 65 ml coconut milk, 40 ml oil (2 tbsp + 2 tsp), 2 1/4 tsp pandan juice (or pandan extract), 1/4 tsp pandan paste, 80g cake flour, 3/4 tsp baking powder, pinch of salt. You could fill in paper or cupcake muffin moulds, and bake separately after the cake. Otherwise, bottled pandan extract can also be found in Asian grocers. The cake rose so much while baking but collapsed once it’s out of oven. However, making a perfect chiffon cake is very tricky because it depends on the eggs and how you mix the ingredients together. Seeking your advice. To prepare meringue, add sugar to egg whites a little at a time. My first ever chiffon cake! It will keep well for up to 5 days. nice recipe keep sharing your great recipes specially on cakes. egg white or the oil? Hi Celia, came across your Pandan chiffon cake blog recently . If your oven temperature is accurate, and the cake still collapses mid-baking, try baking at a lower temperature, 165°C. By the way, you might want to use a non-stick mould for this recipe. Just wondering , I notice that some chiffon cake uses more flour & egg ratio . I love pandan cake but don't put coconut milk, I replace with water. Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. According to the calculations, I think increasing the recipe accordingly will fit the size of 26cm. Use a pair of scissors to cut pandan leaves into thin strips and place them in the food processor/blender along with coconut milk and water. However, we have heard about some pandan extract can leave a metallic taste. Hi Sally, it’s generally recommended not to open the oven door during the baking process, especially during the first half of the baking period for a chiffon cake. I follow your recipe , but my chiffon is wet . Bake in preheated oven for 45 minutes. What do u think? Whats the reason why do not open oven door during baking? I don’t have coconut oil, can I replace it with melted unsalted butter, or olive oil? Mine came out really sticky and crumbly so it doesn’t look too nice when I scrapped it out from the tin. Hi, which brand of Pandan paste do you use and where do you buy from? Hi Mel! Beat egg yolks until the colour lightens. I use large eggs, typically between 56 to 62 gm each. Always share recipes and videos by attributing with a link to this website. Here I made a Pandan flavour cake which gives a wonderful green color, you can of course choose any flavor. Have a great week ahead and stay safe! Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness. Any idea what caused that? You are literally eating tiny pockets of air! And when baking is completed, i switched off the power, leave cake in the cooker for another 10 mins and then only open the lid. Hi Jamie, that’s so wonderful to hear! Finally, give the pan a few taps on the counter top to minimise air pockets. I gave the cake to my colleague and frends. Happy baking! Instead of 1 TBSP pandan juice and 1/4-1/2 tsp of Pandan paste, can I replace with pandan esscence and how much should be used? I’d love to hear how it turns out! Trying to find out what is the issue. Top n bottom heat setting? Does this help? Continue beating until mixture is even and creamy. That's what I did but maybe I should have used the blender on a gentle setting? This could leave you with a dense base. Congratulations.. the credit is all yours as you must have followed the recipe carefully and handled the batter perfectly to get it soft and fluffy! Hi may I know how I can store the cake? Besides using the help of baking powder, you need to ensure each step is done very carefully. But if you wish to use this alone, here is a modified 3-eggs recipe for an 18-cm chiffon pan. So happy to hear that! Check out the tips above under "dented chiffon cake" and see if they can help you. Pour batter into an un-greased 20 cm chiffon tube pan. Hello Stephanie! Thanks to u! Is coconut cream able to be substituted in place of the coconut milk?