Pandan Chiffon Cake 香兰戚风蛋糕/班兰戚风蛋糕

[@星月相映]

This taste really really good.It's moist,soft and have a strong smell of pandan.I finished the whole cake by myself in two days.Thankyou for this recipe.

[@shukyuenliew9007]

Thanks for the recipe! My very first chiffon cake baking in life and it turned out so yummy! I opted coconut oil instead of corn oil and also reduce the sugar amount :)

[@gnintan1756]

成功！跟着Kathrine 老师的recipe 做了好几样蛋糕都成功。我换成低筋面粉和coconut cream，都OK。斑斓戚风蛋糕的糖分可以减少，个人觉得蛮甜的。

[@caibao5481]

请问你换成底筋面粉，其它材料的分量也一样吗？

[@caibao5481]

请问你换成底筋面粉，其它材料的分量也照一样吗？

[@gnintan1756]

还有糖的分量减少大约30gram。其它的都一样

[@Mamzieblues]

Hi madam...I always follow your recipe. I make pandan chiffon using 8 x 3 pan....no pandan leaf so I using pandan emulco and my cake so fluffy and delicious, my friends love it so much. Thank you for sharing your recipe.

[@nicolechew767]

我成功了。现在做所有烘培都是看你的食谱，虽然你的video没有其他人拍得专业，可是还是觉得你的食谱最合我们马来西亚人的口味。谢谢老师～

[@06lowyongyin44]

普通面粉是低筋？

[@mialee4068]

@@06lowyongyin44 all purpose中筋

[@sawchunkeat5789]

請問您一下,為什麼我做的戚風蛋糕,我是用活底模,蛋糕烤好了,我做倒扣,蛋糕呸自動掉出來的？？🙏🙏

[@leekentkiong3783]

Very nice I want to try and bake one.thank you

[@line-ym4in]

好成功呀~~好开心~这方子很好❤ 谢谢老师~今天是我第一次做蛋糕，因为妈妈一直很爱吃这款，所以我今天就尝试做做看~ 第一次被爸妈称赞说我好棒！好开心~有儿时阿嫲做的味道❤ 老师，谢谢你❤❤

[@mayteolm]

I made this today, it turned out to be a success! Thank you for sharing this recipe and making it so easy to follow!

[@juliayeo812]

Hi @kathrinekwa, any idea if you know what's the problem that my cake rises but collapse fast after I cut them... Is it the temperature issue? I baked 2x8inch in a 65L in-built oven. Thank you!!

[@darrenchin80]

谢谢，老师，你的配方很好吃了，也很成功。给孩子们吃很放心，因为没有泡打粉❤️谢谢你的无私分享

[@xinru8368]

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[@xinru8368]

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[@xinru8368]

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[@xinru8368]

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[@xinru8368]

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[@leekianchia3881]

Hi Katherine, may I know if I can replace coconut milk with fresh milk ? And do I need to adjust the quantity ? Thank you.

[@miayap2868]

跟着做了，满屋飘香，组织松软好吃，谢谢老师的无私分享。

[@jeanjean7150]

我连续弄了两天， 都很漂亮 😊😊 。好开心终于成功的弄好戚风蛋糕! 谢谢老师的分享! Great recipe to follow through! I made two successful Pandan Chiffon Cake in two days using this recipe 🥰🥰 Lovin' it. Try it and remember to use chiffon cake tin only. Do not use non-stick pan!

[@angellau1708]

May I know the time for the recipe pls...Because video show 150'c for 35 min but introduce wrote 150`c for 45 min ..Which one is correct?

[@cherinegoh]

Great recipe, baked this and result was perfect! Thank you very much for the nice video and guidance.

[@lisapuspita6566]

Hi Katherine..just made this pandan chiffon and the result was perfect! Love it! Fluffy and delicious and my family loves it! Thank you so much for sharing this ❤️♥️

[@ceciliatee3276]

Hi Katherine. I tried this recipe today but my cake didn’t rise like yours and it was also rubbery instead of springy. First attempt at baking a pandan chiffon cake. Could be I mixed the flour mixture for two long or beat the egg whites for too or is it because I used icing sugar instead of castor sugar? Your guidance is appreciated

[@alicecheah8482]

Hi Katherine, if I use a 18cm mould, do I need to change baking time and temperature?

[@masturahamzah5847]

I can eat the entire cake. look so yummy. thanks for the recipe

[@sherlyn2569]

Follow as the recipe, taste delicious and my family love it. Thanks

[@lindateotsk]

用低筋面粉做出来的蛋糕会比较软也比较好吃😊

[@janiceli551]

只要你喜歡 放入焚化爐 還是直接放在燒烤爐上烤也不要緊 吃火鍋的時候 把蛋糕直接浸在湯底煮熟也不錯

[@macaronlover1817]

神经病

[@chrislim5106]

老师做的蛋糕全部都是用A蛋吗？如果没有A蛋，是否可以用6粒B蛋呢？

[@jasminekoh1010]

If no pandan juice and using pandan essence instead, do we use add in the essence into the coconut milk or need to add to water to get 75g of pandan juice? Thank you!

[@irenetan3578]

Very sweet, to reduce sugar for the egg yolk part.

[@tansiokking3836]

Hi Katherine Can I use cake flour instead of plain flour for pandan & banana cake Thanks for your advice

[@lenalin2194]

Hi Kathrine, I`ve tried your recipe. I followed all the instructions and everything went smoothly. The cake is good, very soft and not too sweet. Thank you 😀

[@shakeenida]

Did u use cake flour or plain flour?

[@lenalin2194]

@@shakeenida i used cake flour

[@sharontshe4308]

Hi katherine. How do i adjust the ingredients for a 24cm chiffon pan? Kindly advise. Thank u

[@smk4154]

Good recipe. I reduced some sugar and it tastes perfect for me. Very soft and spongy. Thank you!

[@euronymous_77]

Katherine,are you sure you not using any cream tar tar or lemon juice?since lots of others chiffon recipe use it.,i will try this recipe tomorrow.thanks

[@yenchu1237]

How did your chiffon turn out without the cream of tartar?

[@yaplina2511]

昨天做了，很成功，谢谢你的分享和详细的教程。

[@carolajames645]

Hi Katrine Can you use other oil? Like grape seed oil or coconut oil? Peanut oil? Thank you

[@sawchunkeat5789]

請問哪個大臣,請問一下,為什麼我做的戚風蛋糕,我是用活底模,蛋糕烤好了,我做倒扣,蛋糕呸自動掉出來的？？🙏🙏

[@nijuichi211]

Best recipe. It works!

[@mintjestory]

Great recipe, it turned out beautifully.

[@qonitanita1953]

Hem. ..enak kyknya ... lembut banget yaa....cooba ah,,,bikin kue sifooon

[@nhandayani64]

I prefer no music like your all videos before... like sounds of your mixer, your glass bowl, the egg cracks,, Oh My God I missed that,,, So pleasing and aesthetic ,, I can be more focus too.

[@cayeanne2960]

Hi Katherine, Thanks for the recipe . It’s very successful by following your recipe. I noticed quite moist of my pandan chiffon. Any idea what causing that moist?

[@kweelanchow8471]

👋Katherine, I’m going to try baking with your recipe. The pan I have is 17cm (removable chimney base size). Kindly advise the recipe adjustment. Thank you in advance.

[@yunwong3379]

Thank you for your best super soft chiffon cake recipe

[@hungatvai-thanhha829]

Hello subscribed thank you

[@perlalilialimon3664]

Please I live in Orange County where can buy the pandan.Thankyou.

[@KathrineKwa]

Perlalilia Limon bionutriciaextract.com/shop/

[@chanyvonne9490]

老师早上好，我学做你的班兰蛋糕，成功了质感很好，只是嫌椰香味不夠，我用Kara盒装的，是否可加多点，那水份方面需要变动嗎？老师謝谢你无私的教法

[@nauraalmira6618]

Madam....Can I change or use the panda leaf with pandan paste,in taiwan I can not get that leaf...Thanks

[@lcyak]

Thanks again Kathrine, is was successful😋😋

[@chankwaifun7779]

Thanks so much katrine, you are so generous in sharing such a great recipe!

[@HQR000]

If im using a smaller pan ie 18cm and adjusted the volume so i made less batter how long do i have to bake it for?

[@minweichang2727]

Should the recipe be the same if I have a 20cm diameter bake tin?

[@duanchengtan6992]

美女老师,晚上好,我做的戚风旦糕,裂到很严重,不知原因出在那里? 我打旦白时有放些白醋

[@iyeyeeyap8195]

谢谢老师，你的蛋糕做了好几款都好好吃💕谢谢您的分享，让我学会了很多💕🙏

[@lindalow8463]

If no pandan juice what to replace?tks

[@aulanzi]

我做成功了。好开心🥰谢谢老师👩‍🏫

[@xuetingong8164]

Hi! Can I replace corn oil with coconut oil? Also what’s the estimated weight of your eggs? Thanks!

[@cherubim59]

I like the music and the cake.

[@sayati3004]

Ga pk baking pawder ko bisa ngmbang ya?👍👍👌👌😋😋

[@yonglaiyin3796]

Can I use almond almond flour to replace normal flour for this recipe ?

[@yokechanchin6709]

可以问问吗？为什么我跟着你的食谱，粉那部分做出来比较浓稠，你的视频搅拌出来比较水状？而且你说的50g椰奶，跟我的50g椰奶相差好多😂😂你的50g椰奶比较多，是哪里出问题了？

[@janettan8208]

成功了，发到很好看，谢谢老师的食谱

[@seeneehoo7273]

Janet Tan .请问会太甜吗？

[@FrozenBacon_YT]

今天用老师的食谱作法，但我减糖用80gm，成功好吃。谢谢妳

[@jingyingong7424]

蛋白部分你用了多少gm呢😊

[@FrozenBacon_YT]

我只在蛋白部分加入糖哦

[@maychan5346]

跟着老师的食谱，一次性就成功了。很松很好吃，可是为什么过一天后蛋糕上面会有少许湿湿の？当天吃就没有这问题… 是什么原因？ 求解答🙏🙏

[@gyun8126]

那是糖的关系。下次多烤几分钟就OK的。

[@RuthCBH]

Is it 150C for 35 mins or 45 mins? The note indicates 45 mins but on the video shows 35 mins at 150C before 180C for 10 mins.

[@teresayauli847]

Hola soy de perú aqui no tenemos el pandan juice!! Lo puedo sustituir con otro ingrediente que de el mismo color?? Gracias!!😋😋😋

[@jordanlow555]

I like the guitar sound! Cool

[@sandrasoemarsono4166]

whithout baking powder and cream of Tar-tar?

[@horyinyin8532]

这方子好棒啊！谢谢老师

[@蔡玉珠-k6s]

Can I use superfine flour do spoon cake?

[@manlai567]

老師，請問你的22cm中空模是什麼牌子呢？

[@nicalimborghini5888]

Looks yummy. But I'm I bit confused by measurements of the liquids. You've given them.as grams...what iscequivalent in ml? eg, you showed 150ml of water to make pandan juice, but in description u show 75g...do l double the quantity fir liquid...75g = 150ml? I just don't want to get the measurements wrong. Thanks in advance

[@bebejanekiew9823]

Hi Katherine, may I know whether can add some pandan essence to replace the pandan juice of I dont have pandan leaf at home. Besides can I use standing mixer to whisk the egg white ?? Roughly how long for the whipping process ?? Thanks

[@venicetham3633]

Hello, Can i know how to adjust the ingredient for 25cm chiffon mold?

[@rubycxr]

Is is necessary to use corn oil?can I use normal cooking oil instead ?

[@anisfarhana8826]

Corn oil give good aroma to the cake. U can use normal cooking oil

[@samanthalim2852]

Thanks

[@coolbacon_0742YT]

你好，请问是用上下火吗？怎么我每次烘焙出来的成品都是湿湿的表面的，是烤不够时间吗？还是说蛋白打发的不够硬？请问你打蛋白是用几号打的？

[@tzeweiong1626]

我也是用上下火 都是湿湿的

[@rosietheresachoong]

If I want to made sunkist chiffon cake how much sunkist I have to replace pandan juice?

[@pekkimtee463]

You can follow her orange Chiffon cake recipe. , if you don’t sweet, you can reduce the sugar

[@TheJeff6601]

请问为什么烘焙时，上面会胀起来，下面很湿，蛋糕只有上半部比较松，但下部分感觉太湿了

[@Momoko63099]

是因为铺了烘培纸吗？放烘培纸的话水分蒸发不到就会湿。不然的话应该是烤不够

[@xiaoleng233]

谢谢老师 今天用了你的方法很成功😍🥰

[@geraldinegoh1189]

My pan is 25cm , shld I increase the ingredients and by how much if needed?

[@winniewaiching4947]

Hi Mdm請問做威凤蛋糕一定要用玉米油吗比如用牛油可以嗎

[@ireneong8717]

Perfect recipe. Tk u.

[@autumncloud2011]

I have made the pandan chiffon cake three times. But the top cracked quite badly. Is my oven too hot? I follow your recipe closely.

[@irenetan3578]

Mine too. Follow temperature a stated.

[@gyun8126]

Every oven is different so we hv to get to know our own oven. U May wish to bake at a lower temperature.

[@dianayeo9712]

湿性和干性有分别吗。

[@serenelee1529]

请问刚烤了，点整体口感都不错。但底部有点湿，这是为什么

[@matildej3667]

您好。请问我用7' 普通固底模的话，是否用一样多的材料呢？

[@yanyumusicstudio4804]

跟著做，非常成功。謝謝食譜。

[@yirong250]

您好 我想做10寸的但是不知道怎麼加配方 可以教教我嗎？謝謝

[@vivianaayen5269]

kwa老师，我今天做了这个蛋糕，从烤箱拿出来时发的很高，很漂亮。但是当我模型倒起来时，不到十分钟就调下来了。错在哪里老师?谢谢

[@gyun8126]

戚风蛋糕不能用不粘模，也不能抹油，如果2者都不是，那就是没烤熟。

[@ailsalee9067]

老师，蛋糕在最后180度10分钟的时候表层烤焦了。请问可以怎么调整这最有一步呢？

[@黄鏃郿]

〈老師請問我做戚風旦糕为什么上面令了幹？

[@peifangsoh4508]

老师请问你蛋白要打多久

[@winterooi9214]

老师，请问这样的蛋味会很重吗？如果重蛋味要如何化解？

[@charlizet4314]

May I know where to buy the mould?

[@jiaxuantan2352]

我做出来的蛋糕底部凹陷了，请问是为什么呢?

[@chomqom948]

我的蛋糕也是，请问你找到解决办法了吗？

[@jillchin328]

To check whether baking soda required?

[@LilyWong7687]

No need

[@chiijiun1984]

老师你好，请问要做10寸的戚风蛋糕，食谱的份量要乘1.6吗？谢谢

[@tehsoonshyan4406]

Why the bottom of the cake is wet? And the cake collapse after take out.

[@DerHirsch77]

you have probably over beaten the egg whites.

[@lilychau1671]

Hi Kathrine, If i am using panda extract, do i still use 150ml of water and how come you end up putting 75g of panda juice? Also, how long should i preheat the over? thanks

[@wailinglee1335]

Think she's adding more to get her blender working. Guess you can add lesser for a small blender. An oven takes around 15mins to preheat.

[@joeyjoey309]

老师，我跟着你的食谱做出来，为什么切开里面还有的潮湿，是哪里出了问题？希望得到回复🙏

[@gyun8126]

@joey Joey 蛋糕有缩腰吗？有坍塌吗？是不是还没全熟？

[@pssoh8192]

I do have the same problem. The cake is cooked just internal very moist.

[@wilsonng2756]

请问我用两个6寸的模要怎么调整量呢？温度也是。谢谢

[@jyteoh2169]

请问老师10寸的烤模份量多少呢？谢谢！

[@limleefong7279]

@@jyteoh2169 我也想知道

[@christinechan6092]

Pls adv how many gram per egg used?

[@KathrineKwa]

65g with the shell

[@billyyong1836]

我做了兩次，不知道哪裡出錯，塌陷的情況很嚴重，我是用低筋麵粉來製作，請問是因為麵粉的關係嗎？

[@chloeying9035]

我的也是这样。

[@z.818]

可能是在打蛋白的时候打不够（应该要打到把搅拌器直直拿起来的时候，有弯钩 但不会太软 你会感觉他可以挺在那边）.... 也可能是在把蛋白霜和面糊搅拌的时候，搅拌过度 导致消泡 所以发不起来。（搅拌过度的结果就是你的整个蛋糕糊会很水，不浓稠）

[@z.818]

还有就是买回来的模具要先“养”，也就是用温水清洗 再直接拿去烤（如果买回来直接烤蛋糕的话就会塌陷 不过第二次再烤的时候就没什么影响了） 还有如果戚风出炉的时候，一定要敲几下 把热气散出来，再马上倒扣（视频里那样），等到完全冷却了才把戚风弄出来

[@soonshin8389]

@@z.818 no

[@IsabelLynn-c6t]

为什么我做了两次都不能成功， 半边塌下来和中间是有点类似粘粘糊糊的😢

[@IsabelLynn-c6t]

到底是什么原因😢😢

[@annatan1039]

老师，有6” 的食谱吗？

[@温依琳]

Baking powder 不用放的吗？

[@hexaprolimoservices1142]

老师如果用24寸模型 食谱也是跟你一样可以吗？