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Pandan Chiffon Cake

[Ingredients A]

  • 1/3cup cake flour

  • 3 large egg yolks

  • 2 1/2tbsp caster sugar

  • 70ml coconut milk

  • 1/4cup vegetable oil

  • 1tsp vanilla essence

  • 1/2tsp pandan paste (combination of pandan flavouring and green colouring)

  • 1tbsp water

  • Pinch of salt

[Ingredients B]

  • 4 large egg whites

  • 4tbsp caster sugar


  1. Preheat oven 170degC.

  2. (A) Sift flour and set aside.

  3. Place yolks in a bowl and whisk a little. Add sugar and whisk till mixture turns pale and thick.

  4. Add coconut milk gradually, stir to combine.

  5. Add vegetable oil gradually, stir to combine.

  6. Add vanilla essence, pandan paste, water and salt. Stir to combine.

  7. Add flour in and whisk till flour is fully incorporated. Do not over-mix. Set aside.

  8. (B) In another bowl, whisk egg whites on low speed until mixture becomes frothy and foamy.

  9. Add half the sugar and whisk on high speed. Continue to add in sugar and whisk till egg whites reaches soft peak stage. Egg whites will appear smooth and glossy.

  10. Do not whisk till the egg whites reaches stiff peak stage as it is easier to fold with the yolk batter at soft peak stage.

  11. Add meringue into the batter in 3 additions, each time folding gently with a spatula until just blended.

  12. Pour batter into a tube pan (do not grease pan). Tap the pan lightly on the worktop to get rid of trapped air bubbles.

  13. Bake for 35mins or when an inserted skewer comes out clean.

  14. Invert the pan immediately and let cool completely (about 1hr) before un-moulding.

  15. To remove cake from pan, run a palette knife around the inside of the pan and the centre core. Release cake and run the knife along the base of the pan to remove the cake.

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