Pandan Chiffon Cake Recipe

Name: Pandan Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pandan Batter; 8 egg yolks; 2 ounces fine sugar; 2 ounces pandan extract; 3 ounces corn oil; 5 ounces self raising flour; Egg Whites; 8 egg whites; 5 ounces fine sugar; pinch of salt

Servings: persons

1
Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
2
Stir in pandan extract and corn oil.
3
Fold self raising flour into egg mixture.
4
Set aside.
5
Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
6
Beat until the egg white is stiff and shining but not dry. (About 3 minutes)
7
FINAL STEP: Preheat oven at 175 degrees Celsius. Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue). Pour into an ungreased 25cm tube pan. Bake for 40-45 minutes.
8
Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan. Serve with a side of cool whip or vanilla ice cream! Enjoy.

911

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 10 ingredients. The key ingredients include: Pandan Batter, 8 egg yolks, 2 ounces fine sugar, 2 ounces pandan extract, 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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