Pandan Chiffon Cake

    Pandan Chiffon Cake is very popular in Malaysia and Singapore and the surrounding countries. It is made with the pandan plant, or pandanus, or screw pine. The leaves has a sweet flavour and it extensively used in cakes and savouries. The juice is also used as a green colouring. You can find pandan leaves in Asian supermarkets and it can be costly. I use pandan essence instead. This can be found in Asian supermarkets as well.


    Leicestershire, England, UK
    1 person made this


    • A
    • 6 Egg yolks
    • 175g Plain flour
    • 25g Corn flour
    • 1 Tbsp Baking powder
    • ¼ tsp Bicarbonate of soda
    • 200g Castor sugar
    • ½ tsp Salt
    • 100ml coconut oil – melted (80g)
    • 200ml Coconut milk ( thick, fresh, or canned)
    • 1tsp Vanilla extract
    • 1 tsp Green Pandan extract or Flavouring
    • B
    • 7 Egg Whites
    • 100g Caster sugar
    • ½ tsp Cream of tartar
    • Equipment: 1 X 25cm chiffon cake mould -2 pc tube pan, ungreased


    1. Preheat oven to Gas Mk 4.
    2. In a bowl or mixer, mix together the dry ingredients of A till combined.
    3. Make a hole in the centre and add in the egg yolks, oil, pandan extract, vanilla extract and the coconut milk. Beat until smooth, scraping down the side of the bowl as needed.
    4. In a separate bowl, whisk the egg whites (at high speed) until foamy. Add in the cream to tartar and continue to whisk until soft peaks form. Gradually add in the sugar and whisk until almost stiff peak forms. Remember to scrap the side and bottom to ensure a good mix.
    5. Mix 1/3 of the egg whites into the yolk mixture with a spatula or whisk taking care not to deflate the. Repeat the rest and just mix until well blended.
    6. Pour the mixture into the ungreased tube pan and bake for about 50 to 60 minutes, check that it is cooked by inserting a skewer – it should come out clean.
    7. Remove from oven and immediately turn the pan upside down to cool.
    8. Let it cool thoroughly for about 1 to 1½ hours.
    9. To remove the cake from the tin, run a spatula or a thin knife along the inside of the pan and along the tube. Again use the spatula to gently dislodge the cake from the bottom pan by ‘cutting’ through as close to the pan as possible. Invert onto a greased wire rack.
    10. Dust the top with icing sugar.
    11. Serve with fruits and ice-cream or custard. I serve with 0% fat yogurt.

    See it on my blog

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