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Pandan Chiffon Cake

pandan chiffon

 Pandan Chiffon Cake is my favourite cake out of all cakes!  It's light and fluffy texture, the colour and the taste always want me going back to eat more of these!   Pandan Chiffon Cake is very popular in Malaysia, Singapore and Vietnam.  My mum used to buy me a piece of pandan cake at the local Asian market every morning.  It was a treat for me a long with sticky rice and sweet fried breads.

Pandan chiffon cake originates from Malaysia (everything so good originates from Malaysia :P) and is sometimes flavoured from the juice of the pandan leaf and sometimes added with green food colouring to make the colour for vibrant.  I think more these days when pandan leaves are not available the pandan paste or essence is substituted.   That is what I have used in this recipe.

This is my THIRD attempt making pandan chiffon cake.  And this third time I haven't really failed lol.   The cake turned out okay (it broke) but since I don't have chiffon tin (or angel cake tin) so it was hard to take it out.  I have a tin that has a hole in the middle.  I have no idea what to call it but it is not a chiffon tin.  It turned out nice and fluffy!

pandan chiffon
 folding the mixes together

The first 2 attempts both cakes rised up beautifully in the oven but when it was time to take it out and invert it..............it DEFLATED terribly!  It was so disappointing.   I think it was because when I folded the egg white mix into the egg yolk mix it lost air so that could be the problem.  Or maybe I had specks on yolk in the egg whites which ruined the whole recipe altogether!

pandan chiffon
 Broke on the side but hey still turned out great!

Here is the recipe.  I used a tin with a hole in the middle but really I should be using the CHIFFON TIN

Pandan Chiffon Cake
  • 100G of plain flour sifted
  • 1 TSP of baking powder
  • 90ML of coconut cream (don't shake use bottom milk part of coconut tin (scoop out with spoon))
  • 1/2 TSP of vanilla essence
  • 4 egg yolks
  • 5 egg whites
  • 1 TSP of pandan essence 
  • 70g of caster sugar (35g for egg yolk mixture / 35 g for egg white mixture)
  • 1/2 TSP cream of tartar
  • 2 TBS of vegetable oil 
  • pinch of salt


  1. Pre heat oven at 175C
  2. In a big bowl cream yolks, 35g of sugar, and vanilla til nice and thick
  3. Add the flour, baking powder, coconut, oil and pandan.  Beat til smooth
  4. In another CLEAN BOWL (has to be dry and not even damp) beat egg whites (with no spec of egg yolk), 35g of sugar and cream of tartar and pinch of salt.  Beat until STIFF PEAKS form.  Over beating is better than under beating the egg white mixture. 
  5. Now carefully and gradually, 1/3 at a time ...fold in the egg white mixture into the egg yolk mixture and fold til combined.  Repeat this until you finished the egg white mixture.
  6. Pour mixture carefully into pan (ungreased) and bake at 175C for 45 minutes or until done.  To check don't poke the cake otherwise the air will escape.  I just touch it and if it springs back properly...it is done - to me anyway. 
  7. Now when it is done ...immediately invert it.  Turn it upside down on a cooling rack so it will hold its shape.  Cool for 3 hours.  Then after that loosen the cake with a knife.  It should fall out easily.  With mine....it didn't cause I only let it cool for 1 hour.  I was very impatient :P.
  8. I hope your cake turns out !
pandan chiffon

update: Monday 15th February.   I tried making pandan chiffon cake again but it FAILED!! It came out all deflated and wet....????  I don't know what happened.  I think the one that I made for this post is my only ONE HIT wonder lol.


  1. Good attempt! so what if it broke :)
    I haven't had this for such a long time, might try to get one from the bakery soon!

  2. I have never tried pandan. I have no idea where I could even find pandan, but I love the color of this cake.

  3. Nice green colour ! Wishing you a Happy CNY and Happy Holiday !

  4. seems a green cloud, so fluffy and tender!
    Have a good W.E.

  5. Pandan cakes are my very very favourite ... I can eat up the whole cake by myself... the cake looks really fluffy and I can smell the sweet fragrance from here

  6. Those cake look so scrumptious! Great complement for valentines day..

  7. It's one of my favourite too, but i always no fate in doing it...

  8. Chiffon cake does take a little bit of skill and I think you've got it mastered! Love the stunning green colour of the cake. There's a pandan tree right behind my house and I haven't got my lazy bums up to do anything with it. You just reminded me so. Thanks for the recipe, Ann!

  9. Love the green look on those pandan cake.

  10. HAPPY NEW YEAR THE YEAR OF TIGER...love your blog may the year bring more wonder of your food adventure.

  11. I would love to sink my teeth into your work of art!

  12. Oh the cake looks so pillowy soft! Even if it broke, it looks delicious!

  13. @ 3 hungry tummies: yeah so what! lol. the inside was perfect! i was just impatient lol

    @ bo: find it in the Asian markets :)

    @ sonia: you too!

    @ matteo: thank you

    @ housefly: yeah its very good!

    @ cookeaze: aww all gone on Friday

    @ somewhere in singapore: i tried to bake it again and it was so bad lol

    @ tracieMOO: thanks! i need to get one of those plants

    @ vinnie: yes i knowwwww

    @ nazarina: hehe thanks

    @ fresh local and best: thank you for dropping by :)

  14. Haha I laughed when I read how you said that you were impatient as I am very much the same :D

    I've wanted to make a Pandan cake for quite a while now but have been unsuccessful with finding pandan extract on the West side of Bris :(

    It still looks delicous, good work :).

  15. Still looks awesome ,I'd totally eat it!