Pandan Chiffon Cake

1 hour


8-inch cake

The iconic Pandan Chiffon Cake, it’s startling how humble ingredients are used to create such a fluffy and fragrant cake. You can enjoy great countless slices of this cake without feeling guilty. Perfect with a cup of kopi-o.

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40g coconut cream
20g pandan juice or water
30g coconut oil (unrefined)
¼tsp pandan paste
76g egg yolks
76g cake flour
½tsp double acting baking powder
small pinch of salt
210g egg whites
¼tsp cream of tartar
106g sugar



Whisk coconut cream, pandan juice/water, coconut oil, pandan paste and egg yolks together until smooth.
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Sieve cake flour, baking powder and salt. Stir into the liquid mixture from step 1.
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Whip egg whites with cream of tartar on low speed for 15 seconds. Add ⅔ of the sugar and whip until trails form on the surface. Whip until medium peak. Fold the whipped egg white meringue into the cake batter.
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Fill one 8 inch chiffon tube pan. Bake 30 minutes at 170°C.
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When the cakes are done, a toothpick inserted into the centre of the cake should emerge clean. Suspend the cakes upside down for cooling.
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