Pandan Chiffon Cake


240g Prima Top Flour
2g Baking Powder
50g Pandan Juice
240g Coconut Milk
1g Salt
220g Egg Yolks
75g Caster Sugar
130g Corn Oil
6g Pandan Paste
8 drops Yellow Colouring
435g Egg White
2g Cream of Tartar
250g Caster Sugar


22g Pandan Leaves
40g Water
100g Ice


  1. Preheat oven to 170°C.
  2. Blend the pandan leaves, water and ice together. Using a fine strainer, extract the pandan juice. Set aside.
  3. Mix and sift top flour and baking powder. Set aside.
  4. Combine the pandan juice, coconut milk salt egg yolks sugar corn oil, pandan paste and colouring in a separate bowl. Mix until well combined.
  5. Add in the flour mixture and mix well.
  6. In a clean, oil-free mixing bowl, add in the egg whites, cream of tartar and sugar. Using a balloon whisk, whisk the egg white until stiff peak using high speed.
  7. Fold 1/3 of the meringue into the pandan flour mixture by hand using a spatula. Beat it in until just combined.
  8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks are seen.
  9. Pour the batter into an ungreased 23cm tube pan and bake for 35-40 minutes.
  10. If the top of the cake cracks or becomes too brown, place a sheet of aluminum foil over it and continue baking.
  11. Once baked, invert the cake and let it cool on a rack. Once cooled completely unmold the cake carefully using a smallflat palette knife.
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