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Pandan Chiffon Cake


4 people


1 hour 10 minutes



Step 1: – 8 medium egg yolks – 2 oz. (56 g) fine sugar – 2 oz. (56 g) Pandan Juice, made from blending 6 Pandan leaves with 2oz. - 3 oz. (90 ml) water – 3 oz. (90 ml) corn oil or olive oil – 5 oz. (140 g) self raising flour Step 2: – 8 egg whites – 5 oz. (140 g) fine sugar – 1 pinch salt

Step 1

1. Beat egg yolks and sugar gently with a hand whisk until sugar dissolves. 2. Stir in the Pandan juice and corn oil. 3. Fold the self raising flour into the egg mixture. 4. Set aside.

Step 2

Beat the egg whites till frothy with a hand mixer. Slowly add in the sugar and a pinch of salt while beating at high speed.

Step 3

Beat until the egg white is stiff and shining but not dry. It takes about 3 minutes to form meringue.

Step 4

Preheat oven to 175°C (347°F).

Step 5

Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).

Step 6

 Pour the batter into an ungreased 25 cm tube pan.

Step 7

Bake for 40-45 minutes.

Step 8

Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.

When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds — pandan, orange, or coffee, but my true love is definitely.

Thick Brush Stroke



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