Pandan Chiffon Cake

I have always been intrigued by chiffon cakes in general.Chiffon cakes are light as a feather yet still very moist and fluffy.

I usually opt for chiffon cakes just because it’s a much healthier option due to the absence of butter .

The chiffon cake that I will be sharing with you beautiful today is Chiffon Cake infused with fresh pandan flavor.

So all you need for this recipe are:

6 Large Egg Yolks

25 g Sugar

75 g pandan Juice *refer to tips & tricks at the end of this page

70 g Canola Oil

100 g sifted Cake Flour

1/2 teaspoon of pandan paste


120 g Sugar

12 g Corn Flour

6 Large Egg Whites


1.Preheat the oven at 325f or 160c depending on your oven and position your rack on lower third of the oven.

2.Using an electric mixer or a whisk,combine the egg yolks and sugar in a large bowl and beat it until the mixture is pale and creamy.Mix the pandan Juice,oil and pandan paste.Next,add flour and whisk until just combine.Do not overbeat the flour or you will end up with a really dry cake.

3.For the meringue,combine the sugar and corn flour.In a clean bowl, using an electric mixer, beat the egg whites until foamy and gradually add the sugar+corn flour mix.

4.Continue on beating until the meringue reaches stiff peaks.*refer to tips & tricks below.

5.Using a spatula,take 1/3 of the meringue and gently fold it into the egg yolk mix.Then continue on folding all the meringue until it is incorporated completely.Make sure there are no white streaks of egg whites in the batter.

6.Pour the batter into a 23 inch cake tube pan.Please do not grease the cake pan.Bake it for 45-50 minutes.You can check this by using a skewer and insert it in the middle of the cake and if the skewer comes out clean,your chiffon cake is done.

7.Once done, make sure you turn the cake over and leave it to cool.Do not skip this step or your cake loses its height.

8.When your cake has cooled completely, turn it back over, and run a knife on the sides of the cake and remove it from the pan.

Tips & Tricks

1.To extract the pandan juice,get around 15-20 pandan leaves and blend it using a food processor together with 4 to 5 tablespoons of water/milk/coconut milk and strain the mixture until you are left with beautiful pandan juice.


Use a food processor to blend the pandan leaves.You can also use a blender or a mortar & pestle to retrieve the pandan juice.

2.If you find it difficult to separate the egg yolks from the white, try refrigerating the eggs for a little while upon separating.

3.For the meringue,

You should beat your egg whites till eat forms stiff peaks which should look something like this.
You can also test it by over turning the bowl.If your meringue remains stiff and nothings falls out of the bowl, your meringue is ready.

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