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Pandan Chiffon Cake
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5 from 2 votes

Pandan Chiffon Cake

This is an ultimate Pandan chiffon cake. It is soft, fluffy and full of aromatic Pandan leaf and coconut flavour! Pandan leaf and coconut is a perfect combination, it is a MUST try cake!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: cakes, desserts
Cuisine: Singaporean
Keyword: chiffon cake, Pandan Cake, Pandan Chiffon Cake, Singaporean cake
Servings: 8 slices
Calories: 131kcal
Author: Bakabee

Ingredients

Cake mixture

  • 4 pcs egg yolks
  • 13 g caster sugar
  • 26 ml vegetable oil
  • 1/4 tsp pandan paste
  • 53 ml coconut milk
  • 53 g cake flour (sifted)

Egg Whites

  • 4 pcs egg whites
  • 53 g caster sugar
  • 1/4 tsp cream of tartar

Instructions

  • Put the egg yolks and sugar into a mixing bowl and start mixing them. Mix them about 4-5 minutes until it turns a lighter shade. Then add vegetable oil and continue beating.
  • Once the oil has been incorporated, add coconut milk and pandan paste. The colour will change into light green.
  • Gradually add the sifted cake flour and mix until it just combined. Then set the mixture aside.
  • Use white vinegar to wipe the other clean mixing bowl and the whisk before beating the egg whites.
  • Whisk the egg whites at low speedy until foamy, approx. 1-2 mins.
  • Add cream of tartar and continue whisking. Then gradually add in the sugar into the egg white.
  • Turn the speed up to high and keep whisking all the time until the egg whites form a stiff peak. It takes around 5-7 minutes. Be patient!
    Bakabee
  • Gently fold 1/3 of the meringue into the green yolk mixture.
  • Then, fold the remaining meringue into the mixture in 2 batches until all well combined.
  • Transfer the cake into an NON-GREASED tube pan and bake at 160 degrees for about 40-45 minutes or until insert a skewer withdraws clean. If the top of the cake cracks or become too dark, place a sheet of aluminium foil over it and continue baking.
  • Once the cake is baked, invert the pan and place it on a raised wire rack to cool completely.
  • Use a small platte knife gently scrape along the side of the pan, do not forget the edge of the tube of the pan and the bottom to unmold the cake.
  • Enjoy the delicious pandan cake!

Notes

  • This recipe is for a 8-inch tube pan.

Nutrition

Serving: 8slices | Calories: 131kcal | Carbohydrates: 14.5g | Protein: 3.7g | Fat: 7g | Saturated Fat: 2.7g | Cholesterol: 92mg | Sodium: 32mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 8.7g | Calcium: 12mg | Iron: 1mg