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Pandan Chiffon Cake

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Pandan Chiffon Cake


Total Time
Total Time
Prep 30 M / Cook 01 H 00 M

12 Servings

Grace Teo
Grace Teo   thegraceteo
Published on April 2, 2016

  Based on 597 ratings  Watch Now



egg yolk(s)
100 g
cake flour
1 tsp
baking powder
100 ml
coconut milk
20 g
70 ml
coconut oil  


egg white(s)
60 g
0.5 tsp
0.5 tsp
pandan leaves


Chiffon cake is like a dream cake for it is fluffy, soft and moist. There are many flavours in the market but my all-time favourite is that which uses the extract of pandan leaves, also known as screw pine leaves because of its fragrance. If you are lucky enough to secure them, extract the juice from the fresh pandan leaves. Alternately, look for those that are prepacked which are sold at the Asian grocer in your area. Of course, you can always replace it with orange juice, lemon juice, vanilla, coffee or any flavour of your preference.

The crucial point when making this cake is to ensure that it does not collapse. To prevent this from happening, the egg whites need to be beaten till it is really stiff and each step needs to be adhered to closely. Take time to watch the video to understand the steps. Believe me, I had tried taking some shortcuts only to fail miserably.

Once the cake has cooled, store it in an air-tight container. It should be able to keep well for three days. However, I bet that it would be gone within a day or at the very most, two!

Pandan Chiffon Cake is also known as: Pandan cakeKek Pandan Chiffon



Step 1/8

Extract juice from pandan leaves by blending them with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the juice.


Step 2/8

Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy.


Step 3/8

Add oil, coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.


Step 4/8

To prepare meringue, add vinegar to egg whites. Beat at high speed until it is foamy.


Step 5/8

Continue beating the egg whites at medium speed, adding sugar a little at a time. Add salt too. Beat the egg white mixture until stiff.


Step 6/8

Add the meringue into the batter in batches and fold in till batter and meringue are mixed thoroughly.


Step 7/8

Slowly pour the batter into a mould while tilting the mixing bowl to get rid of air bubbles. Use a spatula to quickly run through the batter.


Step 8/8

Bake at 150 degrees Celsius for about 1 hour or until golden brown. Once brought out of the oven, place it upside down until it cools to room temperature.

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