Pandan Chiffon Cake Recipe

Name: Pandan Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cake flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 6 eggs, separated; 6 tablespoons vegetable oil; 1/2 teaspoon salt; 4 ounces coconut milk; 1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence; 6 ounces sugar; 1/4 teaspoon cream of tartar; a few drops green food colouring (optional)

Servings: persons

4 ounces cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
6 eggs, separated
6 tablespoons vegetable oil
1/2 teaspoon salt
4 ounces coconut milk
1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence
6 ounces sugar
1/4 teaspoon cream of tartar
a few drops green food colouring (optional)

1
In a large mixing bowl, sift together flour, baking soda and baking powder three times. In a smaller bowl, mix together egg yolks, oil, salt, coconut milk, and pandan juices or essence.
2
In a third bowl, beat egg whites, sugar, and cream of tartar until the whites are glossy and hold stiff peaks.
3
Make a well in the flour mixture, add the yolk mixture, and stir gently to combine. If you're using the food colouring, add it here - just enough to evoke a delicate spring green, not a St Patrick's Day beer. Fold in the egg whites.
4
Scrape batter into an ungreased tube pan (providing it doesn't smell of monkeymom's roast chicken!) and bake for 30 minutes, or until a cake tester comes out clean.
5
Invert onto a long-necked bottle and cool completely. This cake is normally served unadorned.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces cake flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 6 eggs, separated, and more.

Yes, Pandan Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pandan Chiffon Cake

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