Skip to main content

Fail proof Pandan Chiffon 班兰戚风蛋糕 (不失败版)

This is a all time favourite flavour,Pandan flavour. Knowing that Fion is baking Pandan Chiffon for today bake and post together, i baked this fail proof chiffon. I found this recipe in a cookbook and the original recipe is a chocolate chiffon. I like this recipe a lot and it bakes up really wonderful chiffon so i tweet it a little and bake it into a Pandan chiffon.
每人都爱的班兰口味。这是个不失败的班兰戚风。 液体不多,蛋黄糊也不太粘。把蛋白霜拌入时很顺利也不容易消泡。原食谱是做巧克力戚风,就把食谱做了一点调整做了个班兰口味。
I found that a naked cake look a bit boring。。。lol   Why not give it a little make over, with cream and some fresh kiwi and strawberry and a blueberry.  Not only it look pretty, i can also share this to Little Thumbs Up, June event, our theme is CREAM :D


Fion, 这个就是特地,为你准备的 :D

Due to my small heart shape chiffon tube pan, i have extra batter into a small square cupcake case.

Fail Proof Pandan Chiffon 班兰戚风蛋糕 (不失败版)
Recipe adapted from Home Baking by Parandal (a chinese cookbook) '星期天的烘焙时光‘ 郑蓉仙 者
makes 1 14cm heart shape tube baking pan and 1 square cupcake

egg yolk batter:
35g egg yolk
25g castor sugar
35g canola oil
35g water (i change this to home made pandan paste)
25g plain flour
15g cocoa powder (i change to flour)
15g dark cooking chocolate (i omitted)

egg white meringue:
100g egg white
15g castor sugar
a pinch of salt (i added)

80g uht whipping cream
10g castor sugar
some strawberry
some kiwi 
some blueberry 

To Do:

1) Preheated oven at 170C

2) Mix egg yolk batter ingredients with a whisk till just evenly mix. Set aside.

3) In a mixing bowl whisk egg white until frothy. Add a pinch of salt continue whisk till egg whites form thick foam. Gradually add in castor sugar, continue whisking till egg white reach firm peak stage.

4) Add egg whites (meringue) into egg yolk mixture in 3 batches. Use a whisk to mix in the first batch and second batch. Then change to a spatula to fold in the last batche. Scrape down and fold till it is just evenly mixed.

5) Pour batter into tube baking pan, filled up about 80% and pour the balance into a square cupcake case. Bake in a preheated oven at 170C for 35 minutes.

6) Inverted the chiffon immediately after baked. Remove from the pan after it is cool.

7) In a mixing bowl pour in whipping cream and sugar. Whisk until it is firm peak form. Put it into a pipping bag and pipped the whipped cream onto the surface of the chiffon. Garnish with slice strawberry and kiwi.

Do you find it look like Hokkaido chiffon cupcake?
I also pipped whipped cream into the cupcake and add a heart shaped kiwi on top.


This post is linking to Best Recipes For Everyone June 2015
BRFE #10 ' Secret of Chiffon and Cake Rolls" event, organised by and co-host by

and also linked to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
 Diana from Domestic Goddess of Wannabe
with her May 2015 theme - Cream
Please link your post - here

Little Thumbs Up event starts on first Tuesday of the month until the last day of the month.   
All are welcome to join us.
To join simply cook or bake any recipe with the theme of the month, which is Cream for  2015 June. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY or/and Domestic Goddess of Wannabe For more details please see this

What is coming up at next? We will be having Cheryl from Baking Tai Tai to host with us with her theme TEA.


  1. 香兰飘香的星期四~

  2. WOW! this chiffon cake is so lovely! I like the topping!

  3. Hi Mui,
    This is what I call "一举两得" ! I love the cheerful colour toppings on the heart-shaped pandan chiffon, so pretty :D

  4. 美丽的蛋糕,好清新的deco,吸睛咧。。。

  5. Hi mui mui
    Pandan chiffon cake is almost everyone's favourite. After had a slice... definitely will go for 2nd.

  6. 谢谢妳Mui,我好喜欢呢!

  7. So pretty!!! I have the book too, love the recipes in there ;)

  8. Since you say fail-proof, I must definitely try it, looks so good!

  9. Looks so yummy! I must give it a try!

  10. Such a pretty cake!! And the word fail-proof definitely got my attention! Must try! :)

  11. So soft and beautiful! The light green colour is totally irresistible.

  12. Mui,

  13. Mui,

  14. Mui,

  15. You are so clever, creating such a lovely chiffon cake. I was attracted to the word 'fail proof' and now I'm adding this recipe to my 'must try'. Thanks for sharing, I can't afford to fail....hehehe!

  16. Hi Mui Mui, thanks for sharing your chiffon recipe. Look awesome, I always love this kind of cottony chiffon cake. The heart shape pan is very cute.

    Best regards.

  17. You had me at 'fail proof'. Lol ;)

  18. Hi Doreen! I just tried your fail-proof chiffon cake, really fail-proof! Thank you so much for the recipe!


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)