Saturday, July 19, 2014

Scalded/Cooked Dough Pandan Chiffon Cake ( 烫面班兰戚风蛋糕 )

Pandan Chiffon Cake
Pandan Chiffon Cake ( 班兰戚风蛋糕 )

This is my first attempt at making chiffon cake using the scalded/cooked dough  (烫面 tang mian) method  which received rave reviews from fellow food bloggers.  

With my limited knowledge in Chinese, I translated the recipe from The Kitchen 70's which later I found out from Hundred Eighty Degrees that I made a mistake - I heated up the coconut milk over a double boiler instead of on the stove.  Anyway, despite the mistake, the chiffon cake still turned out very light and spongy with velvety and delicate texture; and taste delicious too!  This chiffon is very forgiving, thank goodness!

100g coconut milk
20g caster sugar
75g corn oil
85g plain flour
15g corn flour
4 egg yolks
1/2 tsp pandan paste 

4 egg whites
50g caster sugar
1/8 tsp cream of tartar

  • Sift plain flour and corn flour together.  Set aside.
  • Mix coconut milk, sugar and oil in a bowl and place it over a double boiler (ensuring that the bowl does not touch the surface of the water) and scald until it is hot to the touch. Stir occasionally.
  • Remove bowl from the double boiler.  Add in pandan paste, stir to combine; then add in flour mixture and mix well.  Then with an electric mixer, beat in egg yolks, one at a time. Mix well until smooth.
  • In a clean, dry bowl, whisk egg whites until foamy, add in cream of tartar.  Whisk until soft peaks form, then add in sugar in three additions.  Continue whisking until stiff peaks form.
  • Add one third of the meringue to the egg yolk mixture and using a balloon whisk, mix to combine.  Then with a rubber spatula,  fold in gently the remaining meringue.
  • Pour half of the batter into a mixing bowl and add 1/4 tsp pandan paste into it and stir quickly to combine.  
  • Alternately pour a small amount of the two batters on top of each other into a 20cm ungreased tube pan.  Bang the pan on the benchtop to release trapped air bubbles.
  • Bake in a preheated oven at 160 deg C for about 50 minutes.
  • Invert the cake pan immediately.
  • Remove the cake from the pan when it is completely cooled.

I'm submitting this post to Bake Along #64 - Chiffon Cakes
 an event organised by Joyce of Kitchen FlavoursLena of Frozen Wings and 


  1. I never heard about this method of making chiffon cake before......mmmm....sounds interesting. I got to try this one day. I can say those chinese food bloggers always have something interesting in their recipe post. Thanks Veronica for sharing it with us.

    1. I totally agree that the Chinese bloggers always have interesting recipes to share. Unfortunately, sometimes I only can admire the beautiful photos of the food because can't read much.

    2. I am with you... I can't read Chinese too :) nice chiffon Veron.. Great job!

  2. oops, i think my comment didnt get thru earlier. I read that those who hv tried using this method are all very happy with the texture of the chiffon and you hv got a nice one there too ! you can link this post to our bake along chiffon theme which will be closing at abt 1.5 hrs..

    1. I am very happy with the texture of this chiffon. Ok I shall link it to your bake along, thank you Lena.

    2. thanks, just saw the link.

  3. Looks like this recipe is getting very popular. Thanks for sharing!

  4. Veronica, the texture of your chiffon cake is indeed very fine! I have got to try this method too.

  5. Hi Veronica,

    Your chiffon cake with duo tones looks beautiful. You made a mistake cooking your cooked dough??? Not really, leh :p


    1. Zoe, they said cooked the milk on the stove, but I double boiled it. Guess, it turned out ok after all, heehee.

  6. Hi Veronica,
    Your chiffon cake looks so fluffy, soft and a really nice shade of green! I am so interested to try out this method too, after reading everyone's rave reviews about this method.
    Thank you for sharing with BA!


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