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Pandan Chiffon Cake Recipe

Pandan Chiffon Cake | Easy Delicious Recipes.

Course Dessert
Cuisine Nyonya
Keyword Pandan Chiffon Cake
Servings 4 people
Calories 555 kcal


Step 1:

  • 8 medium egg yolks
  • 2 oz fine sugar
  • 2 oz Pandan /Screwpine Leaves Juice, Made from blending 6 Screwpine leaves with 2 - 3 oz water
  • 3 oz corn oil or olive oil
  • 5 oz self raising flour

Step 2:

  • 8 egg whites
  • 5 oz fine sugar
  • 1 pinch salt


Step 1:

  1. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.

  2. Stir  in pandan juice and corn oil.

  3. Fold self raising flour into egg mixture.

  4. Set aside.

Step 2:

  1. Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.

  2. Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:

  1. Preheat oven at 175 degrees Celsius.

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

  3. Pour into an ungreased 25cm tube pan.

  4. Bake for 40-45 minutes.

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

Recipe Notes

You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.

Nutrition Facts
Pandan Chiffon Cake Recipe
Amount Per Serving (4 people)
Calories 555 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 390mg130%
Sodium 127mg6%
Potassium 172mg5%
Carbohydrates 77g26%
Sugar 50g56%
Protein 16g32%
Vitamin A 520IU10%
Calcium 56mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.