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Wednesday, February 24, 2016

Pandan chiffon ( Prima Premix )

Flood the pandan chiffon with morning light for added ambience 

I know, I know. It is not very legit right? I am embarrassed to use premix also – but I still have phobia of past chiffon failures that piled up in the dustbin, what to do ?  Even a shiny, new chiffon cake pan does not help.

Still, I did make some changes so that the recipe is not wholly Prima’s. Instead of water, I added coconut milk. For soya oil, I added 10% coconut butter. The recipe’s already so simple and it is not right to cheat all the way through.

This is a baby step and my first chiffon  so allow me to indulge in a little short cut. I promise to be good with my next chiffon, the full works and all.

Minus the very challenging unmolding of the cake, it was overall a positive experience!

Verdict : I am sure it is because of my ‘adulterated’ version. The cake is firm and cuts well, crumbs a little but not so pliable as to unmold using my hands. A thin knife will have to do the unmolding instead.

Ingredients :

8 inch chiffon pan with flute
Prima chiffon cake mix
7 eggs ( 60g each )
100ml thick coconut milk ( low fat )
50ml soya oil
10 ml coconut butter ( liquid at room temperature )

Method :

Combine oil and butter. Set aside.
Beat eggs for 2 minutes.
Add milk.
Whisk for 8 minutes until volume is tripled.
Sieve in flour, 3 batches, adding oil in between flours.
Bake at 170C ( Preheated ) for 45 minutes.
Remove from oven. Invert pan and cool until pan is cool to the touch.
Unmold using knife.

Keeps well without chilling for 1 day.


  1. There is no shame in using a cake premix. I mean, it's convenient, why not? I say coconut milk and coconut butter is better than water and soya oil. They give your pandan chiffon a lovely coconut aroma.

    1. Indeed the coconut butter is a good partner to the pandan flavor.

  2. Congrats on your successful attempt to bake your first chiffon!
    I made my very first batch of brownies using a box of premix. It tasted good and I will still use it if I ever need to bake something when I am away from home :)

  3. This is exactly what I am looking for! I was going to substitute water with coconut milk but wSnt sure how the egg will react with the milk and its impact on the cake rising. Thank you!! Quick and smart way to baking a flavorful pandan cake confidently. There is no shame at all in using premixed in a clever way!