Pandan Chiffon Cake

5 Apr

Sometimes, a simple cake without the fancy schmancy filling or frosting is the one that brings so much warmth to your tummy. Yes, tummy and not the heart! Haha 😀

What I love about Pandan Chiffon Cake lies in its simplicity and how it actually melts in your mouth. No doubt the ingredients are not that fanciful but the outcome is indeed spectacular! A simple dessert for teabreak, anytime of the day. I hope you’ll like it as much as I did 😉


Step 1:

  • 8 medium egg yolks
  • 60 gm caster sugar
  • 1/4 cup pandan leaves juice (made from blending 6 pandan leaves with 1/3 cup water)
  • 1/3 cup corn oil
  • 140 gm self-raising flour


Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve. Stir  in pandan juice and corn oil. Fold self raising flour into egg mixture. Set aside.

Step 2:

  • 8 egg whites
  • 140gm caster sugar
  • Pinch of salt


Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed. Beat until the egg white is stiff and shining (about 3 minutes).

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 25 cm tube pan. Bake for 40 – 45 minutes. Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.

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