Sembawang Confectionary: Taste of the 80s - The Pandan Chiffon Cake
Pandan Chiffon Cake $4.80
I think the Pandan Chiffon Cake can be one of the litmus tests to see if you are Gen Y or Gen X. If you are a Gen Xer like me, you might remember fondly the days when the cake was extremely popular in the 80's. If you are Gen Y, you might not have even tasted the cake or you might have come across it at some time but paid very little attention to it.
The Pandan Chiffon Cake holds a very significant place in my Temporal Lobes. In fact, I would even say that this particular cake has somewhat influenced the way I live my life.
To understand how this happened, you would have to turn back the clock some thirty years to my formative years. It was during this time that some Nonya (I guess) in either Malaysia or Singapore decided to take the Chiffon Cake which was popular in the US in the 50's and made it Malaysian/Singaporean by adding coconut and pandan leaves to it. I could not trace its history, so if you know a bit more about the origin of the Pandan Chiffon Cake, please let us know.
Anyway it is about this time that my mother got really crazy about making the Pandan Chiffon at home. This cake is not easy to make, and like a souffle, it has the propensity to collapse if not done right. I remember having to eat lots of failed Pandan Chiffon Cakes over a period of time as my mum attempted again and again to get the recipe right. To tell you the truth, I never did like Pandan Chiffon Cake that much and after having to eat so much of it, I think I must have developed some kind of sensory aversion to it. But, it really taught me the valuable lesson of persistence and tenacity, or as Commander Taggart, echoing Winston Churchill said in Galaxy Quest: "Never give up, Never Surrender".
Anyway, the Pandan Chiffon Cake is currently cruising along as one of these "Retro" cakes which like donuts, might someday enjoy a resurgence in popularity amongst a new generation of Singaporeans. Perhaps someone might give it an interesting twist to bring it back to life like oversized sunglasses. But until that day, if you want to have a taste of the seventies and eighties, you might want to check out the Pandan Chiffon Cakes at Sembawang Confectionery. They are so old, they might have existed before the invention of the Pandan Chiffon cake. The shop is so out of date that it is in fashion again. Besides finding the classic Pandan Chiffon Cake there, you will be able to enjoy other retro buns and cakes which are made the traditional (ie old fashioned) way.
The Pandan Chiffon is tender, light and moist. My son loves it but my wife prefers the Bengawan Solo version. (but that on costs $8.80) I think I lost my sensory aversion to Pandan Chiffon Cake and am now enjoying it quite a bit. 4.25/5
Conclusion
So, do you have fond memories of the Pandan Chiffon Cake? Or is it just something that you see occasionally whenever you visit an Aunty? I think I might even try to make one myself one of these days, just to experience what my mother had to go through to get the recipe right. Stay tuned.....
Sembawang Confectionery
Blk 6, Beach Road
#01-4869
Singapore 190006
62953965
62953965
Posts
43 comments:
i usually have panda chiffon cake very often when i was young, holds a very special place in my memories too.. usually grandma would buy it, but nowadays we dun buy it as much.. after reading ur entry i'm so eager to get out and get a panda cake to relive the memories! haha.. it's good that this cake shop is close to my office too!
For me the definitive pandan chiffon is from Bengawan Solo in Marine Terrace.
Might I suggest you try the Pandan Chiffon cake at Pine garden at AMK avenue 10 (can't rem the exact address now). Its only $2.50 and its really great and value for money.
Hello Leslie. :)
Well, i def belong to the gen y, and i love pandan cake! Esp when you bake it yourself, you gotta crush the pandan leaves, blend to get it's juice. Cannot beat those factory-produced cakes at all!
So did your mum ever got the recipe right? Haha.
- Hui Jing
I love a good pandan cake, old fashioned butter cream cakes & retro buns. This place is a must-try then.
Hui Jing,
Of course she got it right. She never gives up until she does!
And I was told by my wife that the recipe is somewhere in my recipe folder!
70s and 80s ahhh..ieat can go find a good cream puff, donut, rum cake eclair like Polar, Mont'dor used to do? :)
Dear Leslie,
I look forward to your version of the pandan cake recipe.
yennie
Aiyo, now that you said that, I really have to get my tubed Cake baking tray out!
I belong to the Gen Y and I absolutely love pandan cake! It's so nostalgic and reminds me of my growing up days!
I am a Gen-Y product, but I love the chiffon cakes nonetheless. Mum used to bake some great chiffon (or sponge, as we call them) cakes back in the 80's.
but nowadays, it's almost a lost art, seldom do we find bakeries making them.
instead we have fanciful cupcakes of various designs.
I'm Gen Y too.. and I beg to differ! Pandan chiffon cake was big even in the late 80s and even early 90s when I was old enough to remember what I was eating. I even had pandan chiffon cake as my birthday cake once! True story.
And if I remember correctly, some stalls had an orange version of it. But I prefer the pandan flavour. It smells so good.
just had the pandan chiffon cake from the shop.. i must admit it's the most moist panda cake i've had.. good that i dun need a cup of milo to go with it.. heh.. it's not too bad, but i'm not too sure how an excellent panda cake would taste like
Personally, I prefer like Bengawan Solo Chiffon cake. However, I find it very expensive now to buy for a Chiffon Cake.
Therefore, I learn to bake them thought it is more work & energy but i feel it worthwhile.
Last Week, i just baked the Black Glutinuous Rice Chiffon Cake (3rd Try) for offering to my Granny on her 49th Days.
I have learnt to bake Orange, Pandan, Yam & Black Glutinuous Rice Chiffon Cake from the CC.
It is cheaper to bake then to buy..:)
Philip aka ShadowGhost
Like many who have posted above, I belong to the Gen Y too but i absolutely do love chiffon cakes, not only the pandan ones. Pandan, though, is one of my favorites! Thank God my mum's really into baking chiffon cakes cause like many others out there, she can't give up till she's mastered the perfect texture and moisture. I like hers cause it isn't too dry unlike those sold especially in supermarkets. Not sure about the bakeries though. Generally I don't buy chiffon cakes when I'm out cause I think people overprice it to some extent if u look at the simple ingredients it's made from. I also agree that the technique is very impt cause I attempted to make one myself before and it ended up pretty dense. Wells will have to keep trying. hopefully practice makes perfect in my case :)
tjl, do you think $4.80 for a large pandan chiffon cake is still too ex? I thought it was quite reasonable considering it is $8.80 at Bengawan Solo.
there's a very old & retro cake shop at alexandra village there.. their cake is superly soft & they sell pandan cake, peanut chiffon cakes, cup cakes & etc..
i swear by their chiffon cake.. so so so soft & nice...
it's call the "love confectionery"..
absolutely love their chiffon cakes
HI dory,
i second ur recommendation ! Its also a cake shop which seems to trap in time with its 70s/80s look n decor.
Its managed by senior citizens which look to be the owners. Besides their pandan cake, I abosultely adored their peanut cream cake. I dun noe what is the proper term but its just a simple cake with a layer of cream topped with peanut bits. Its so simple yet so delicious ! N its also a very retro cake as I dun seen it done in newer confectionery shops anymore.
That certainly sounds good. Looks like a lot of readers here like cakes. I think I should blog more pastry shops!
Hi dory, wendy..does this stall sell the sugary twisties?...I never really noticed the chiffon cake! :)
hmm ieat you're moving on to confectioneries! that's great! otherwise the recommended posts below your cake posts will all be carrot cakes. hahahaha!
and i agree with the comments of many others in that although i'm probably from Gen Y, i still love pandan chiffon cakes! heh.
liverpool: im not too sure whether does "love confectionery" sell the sugary twisties.. usually when i go it's evening already.. n their cakes are mostly sold out.. sometimes they will make abit more at night.. thats when i get to buy their cakes!
fantastic old retro cake shop..
wendy: yes, the old couple is the owner of the shop..
happened to be around Beach Road today and tar paoed the last 2 cakes they had! the first thing they asked was if I had seen ieat's posting :)...ieat they're looking forward to your visiting them again! wanted me to bring over some cakes for you! one of the better chiffons around, texture not too dry...
thanks dory will revisit them again when I get my poh cheu fix...
Tried to make a chiffon cake myself actually, not pandan but with orange zest. Unfortunately the cake never rised!
A "sure-rise" recipe or tip would be really great!
Did you use a bit of cream of tartar to stabilize the meringue?
The folding of the meringue with the other part is also very important. You should not mix too vigorously.
Oven has to be preheated properly so that the cake starts cooking once it is placed in the oven.
Anyone else got more tips?
the ingredients must be light so that it can raise too... use cake flour & castor sugar.
the egg white must be clear of impurities.
beat/ whish the egg yolk mixture ingredients 1st..
then do the egg white..
Step 1 -> beat/whish the egg white until foamy with medium speed.
Step 2 -> then add in cream of tartar + castor sugar.
Step 3 -> beat / whisk them with high speed until it is very stiff.
Step 4 -> then fold 1/3 of the egg white mixture (mentioned in Step3) into egg yolk mixture.
Step 5 -> then pour the remaining egg yolk mixture into remaining egg white & fold properly.
*** Please note that folding is very important. If not it will not raise properly as the ingredients are heavy & when it is baked... it like a KUEH with different layer.
After baking, turn the tube pan upside downto cool. After it is cooled then remove the cake from the tube pan.
*** Preheat the oven @ 180 degree (top bottom heat). Bake time depends on your oven. Mine conventional oven took me about 1hr 30mins.
*** To test if the cake is ready, just pressed the surface of the cake, if it bounced back means it is ready.
Philip aka ShadowGhost
Thanks for that comprehensive tip shadowghost! Are you a baker by profession?
welcome:)
nope, I'm a typical Finance guy.
I baked for my personal interest. I go CC to learn from this lady whom i personally like her teaching.
Just to share knowledge which i gained.
Philip aka ShadowGhost
pandan chiffon cake, my Dad's absolute favourite....looks like got to send him this link !
Yes, I agree with ShadowGhost that the ingredients should be as light as possible and folding is the most important.
As meringue collapse easily, one has to be real gentle and try to minimize folding while mixing well. If not, mixture will liquidfy and will not rise properly.
Meringue is the rising agent and also plays a big part in the texture. And impurities like a small amount of yolk can affect it from not whipped up sufficiently.
The way i learnt about chiffon is slightly different from ShadowGhost:
1) Mix all liquid ingredients including zest if used. Add liquid mixture to all dry ingredients (remember to sift them!). Set aside and prepare the meringue.
2) Whisk egg white until foamy with medium speed. It is best to use room-temperature whites, as the protein in the whites expand better when warm. Therefore, whip up faster and provide more volume. Older egg whites whip more easily to a higher volume too (use them if its for baking).
3) Add granulated sugar (castor sugar) into at least 3 different parts. Meaning the total amount of sugar added in by 3 stage. Allow most of the sugar to be mixed well before adding the next part in.
It allows more air incorporated and whips to the consistency need faster.
Cream of tartar is to be added with the first part of sugar if used.
4) Pay attention while whipping as egg whites can go from stiff to dry and over beat in as quick as less than a minute.
Stop whipping at the consistency needed. Soft meringue or hard meringue. For this case, soft meringue I would say.
The fun part, invert your whisk and see the meringue stays on your whisk! If the tail droop like a wither flower - soft meringue. If it sticks up straight - hard meringue. Try inverting the bowl too, it should stay in the bowl =p
5) Mix 1/3 of the egg whites into the batter to lighten it and fold in the remaining egg whites.
6) Pour batter into un-greased tube pan and bake at 180 degree. Bake until a toothpick comes out clean. Different oven works differently, so baking time approximately 1 hour and above. OH! and also depends on how big it is haha... For mine took about 1 hour 45mins... To check if the chiffon is ready, ShadowGhost's method is good too =)
7) 1 good trick: Immediately invert the pan over the neck of a wine bottle and allow to cool completely before removing from the pan ;) (not recommended for big ones!)
* Note: Cream of tartar is best known for aiding to stabilize and giving more volume to whipped whites. However, for me, i do not use it, as sugar stabilizes as well =) so if you dont have cream of tartar or other acid, you can always omit it!
Hope it helps!
By the way, Please blog more on pastry and baking shops! Desserts desserts!! Thanks!
- Ange
Wow, that is a great tutorial SweetPatissier! I am sure I can get my Chiffon cake right the first time round if I follow all the tips here.
Can you give me a list of some of the best pastry shops in Singapore?
Appreciate the fragrance of pandan and the feather-light texture of chiffon. The most novel flavour I tried was Orange, very interesting.
I think it's fair to say it'd be more popular with the older folks - especially the elderly with "bo-gay" (toothless) cause it is so soft, it simply melts away in your mouth. My father LOVES chiffon and so does the uncles and aunties.
Then again, judging from the response from the younger crowd, its popularity transcends the age gaps of different generations.
Absoloutely perfect for tea time or night snack, with a cup of hot milo or teh-tarik or horlicks or teh C...
I like mine with some Brie....
Oh ya! Forget to mention that meringue has to be use asap as it deflates...
Hmm... I think taste is very subjective and to own personal preference... and most importantly, I always "let my eyes eat first" when it comes to pastries... so if its not really appealing, I will forgo it =x
I've not been hunting pastries and bakery items much, therefore, I cant give you the list of best pastry shops, but recommend those that I think they have desserts that worth for you to try ;)
*Not all items of cos (due to personal preferences etc.)
Here we go:
1) Canelé Pâtisserie Chocolaterie
11 Unity Street Robertson Walk
#01-09
Singapore 237995
Tel: 6738 8145
http://www.canele.com.sg/
*If you want pastries from Canelé, I strongly recommend you to go this outlet...
2) The Patissier
18 Ann Siang Road
#01-01
Singapore 069698
Tel: 6220 5565
www.thepatissier.com/
Operating hours - 10:30am to 7pm (Mon to Fri) Closed on weekends and public holidays.
3) Centre Ps Pte Ltd
78 Guan Chuan Street
#01-43
Singapore 160078
Tel: 6220 1285
http://www.centre-ps.com/
Operating hours:
10am to 8pm (Mondays to Thursdays)
10am to 9pm (Fridays and Saturdays)
Closed on Sundays
4)Checkers Deli Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: 6730 3392
*Famous for its cheese cake
5) Brasserie Les Saveurs
The St.Regis, Singapore
29 Tanglin Road
Singapore
Afternoon Tea 3:00 pm - 5:00 pm
Tel: 6506 6866
*For afternoon tea.
6)Axis
Mandarin Oriental Singapore
5 Raffles Avenue, Marina Square, Singapore 039797
Tel: 6338 0066
Operating hours - 11:00am - 9:00pm (daily)
*They have a small counter selling pastries, or alternatively they have 2 tier afternoon tea items served. Enough for sharing (2 pax).
-------------------------
Friends would like me to recommend:
1)Aroma
Intercontinental Singapore
80 Middle Road
Singapore 188966
Tel: 6825 1058
Operating hours - 7 am to 10 pm (daily)
2)1 Caramel
The Luxe
6 Handy Road
#01-01A
Singapore 229234
Tel: 6338 3282
Operating hours -
11am to 11pm (Sun to Thurs)
11am to 1am (Fri and Sat)
3) Laurent Bernard Chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182
http://thechocolatefactoryonline.com/
4)Rich & Good Cake Shop
24 Kandahar Street
Singaopore 198887
Tel: 6294 3324
Operating hours - 8am to 5pm, closed on Sun and PH
5) Gourmet Carousel
Royal Plaza on Scotts, Singapore
25 Scotts Road
Singapore 228220
Tel: 65897799
6) Bakerzin
office and central kitchen are located at:
25 Harper Road #04-01 Singapore 369683
*Not sure if they have a main outlet like Canelé...
--------------------------
There are way lots more of pastry shops in Singapore... People might have explored but not me haha therefore, I really need to *hunt* more... For those who did, do recommend me too!
Anyway, hopefully ieat finds this list ok =)
ps: Apologies if Im really long winded!
-Ange
Wow that's an exhaustive list.
Will wanna work my way down the list some day.
Yup have always wanted to check out Caramel.
i tried a seriously good black glutinous rice chiffon cake recently! :)...
Liverpool, share and share alike. Please tell us where so we can share in your joy of the cake, yay?
chaozhouzi
check out the recipe provider a few comments above chaozhuzi! :)
Bought and ate one pandan chiffon cake today. The regular sized one costs $4.8 and a (much)smaller version sells for $2.8
The lady boss said that prices will go up by 20cents from 1 Jan 2010 due to escalating costs, esp that of butter.
The lady boss and son were rather friendly and very happy to announce that their pandan chiffon cake was now "famous" due to this online blog post.
Dr Leslie should also check out the nearby Sze Thye Cake Shop at Blk 2, Beach Road, #01-4795. Super old-school with more than 55years of history.
Hey Les, I know this post is super old already, but your misspelling of "confectionery" in the title has been bugging me for months. Haha...
try Balmoral Bakery in Sunset Way. Super old school and super yummy!
LOL! For a moment I thought Balmoral Bakery at Balmoral Park, familiar and convenient enough. Sunset way... *faints* Thanks, when I try, will revert on this post! =)
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