Pandan Chiffon Cake

Tested Recipe with Slight Adjustment Adapted from

Pandan Chiffon Cake 1


5 egg yolks
20 gm caster sugar
100 gm cake flour
1 tsp baking powder
100 ml coconut milk
2 tbsp pandan juice
A few drops pandan paste
3 tbsp extra virgin olive oil

Egg whites:

5 egg whites
60 gm caster sugar
1/2 tsp cream of tartar

Pandan juice:

10 pandan leaves
1 1/2 tbsp water

Preparation Instructions:

1. Preheat oven to 170C (338F)

2. Chop pandan leaves into chunks, pop in a food processor and add about 1 ½ tbsp of water. Process to small pieces.

  1. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tbsp of it to make this cake.
  2. Beat the egg yolks with a balloon whisk in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste. Combine well.

    5. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add extra virgin olive oil. Set aside.

    6. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

    7. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

    8. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C (302F), continue to bake until cooked through. A needle comes out clean when inserted in the middle.

    9. Remove cake from the oven, invert the pan immediately. Allow it to cool completely.


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