Pandan Chiffon Cake

Pandan Chiffon Cake
Preparation time: 30 mins Cooking time: 45 mins Easy - for beginners



  • (A)
  • 3/4 cup sugar
  • 6 large egg whites
  • 1/2 tsp cream of tartar
  • (B)
  • 1/2 cup sugar
  • 1 3/4 cups self-raising flour, sifted
  • 6 large egg yolks
  • 1 cup fresh coconut milk
  • 10 pandan leaves
  • 1/4 cup vegetable oil


  1. Pre-heat the oven to 180° C (350° F). Get ready a 9 tube pan. Do not grease the pan.

  2. Clean and cut the pandan leaves to about 1 length and blend them in the food processor with the coconut milk. Strain the juice and measure out the 1 cup for use.

  3. Whisk ingredients (A) in an electric mixer until light and stiff.

  4. In another mixing bowl, mix egg yolks and sugar until light and creamy. Add in corn oil and pandan coconut milk. Mix well. Stir in sifted flour and fold in carefully and gently to mix.

  5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a spatula. Pour the batter into tube pan and bake in the oven for 40-45 minutes or until cake is well browned and firm to touch.

  6. Remove cake from oven. Invert pan immediately. Leave to cool, and then remove cake from pan with the help of a thin-bladed knife.

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