Pandan Chiffon cake

Pandan cake


(for an 8-inch cake tin)

Group 1:

  • 3 egg yolks
  • 50g sugar
  • 55g olive oil/ corn oil
  • 70ml coconut milk
  • 100g self-raising flour
  • pinch of salt
  • 2 tbsp pandan juice
  • 1 tsp vanilla essence
  • 1 tsp pandan essence
  • 2 drops of pandan paste (optional)

Group 2:

  • 4.5 egg whites
  • 50g sugar
  • 1/2 tsp cream of tartar


Preparing the pandan juice:

  • Cut about 10 pandan leaves into small strips and place them in a food processor. Add in 1.5 tbsp of water and blend.
  • Transfer into a muslin cloth and squeeze out the juice. It can be quite hard to squeeze the juice out. I might try getting a pounder next time.
  • Otherwise, I have tried adding the coconut milk to blend together with the pandan leaves and then straining the leaves out. This works as well.

Cake batter:

  • Add egg yolks in a big mixing bowl and whisk till fluffy. This adds volume to the cake and makes it fluffier.
  • Add in the sugar and continue whisking.
  • Add in coconut milk, pandan juice, essence, paste, vanilla essence and continue whisking.
  • Sift in flour and salt and mix well.
  • Add oil and mix thoroughly


  • Meringue the egg whites, adding in the cream of tartar and sugar slowly, till stiff peaks are obtained

Combining everything

  • Using a spatula, fold in 1/3 of the meringue mixture into the cake batter.
  • When the mixture is well combined, fold in the rest of the meringue. Be careful not to flatten the mixture.
  • Give the mixture a few knocks on the table to remove large air bubbles.
  • Pour mixture slowing into the tin. Use a chopstick to go over the mixture to get rid of air bubbles. Do not knock the mixture when it is already in the cake tin. This will introduce more bubbles.
  • Use a spatula to flatten the top of the mixture.
  • Place in middle shelf of preheated oven (170deg C)
  • After about 15 minutes, reduce the temperature to 150/145 deg C and continue baking for another 25 to 30 minutes. Watch the cake and reduce the temperature if it is raising too fast or cracking.
  • The cake is done when it bounces back when lightly touched.
  • Do not remove the cake too quickly from the oven as this will cause it to sink. Overturn the cake tin in the oven and allow it to cool in the oven for a while before taking it out to cool further.
  • Use a sharp knife to remove cake from tin

Extra notes:

  • Do not grease the cake tin

Adapted from

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