Pandan chiffon cake

4 servings
15 min
30 min
Very Easy


Number of serving: 4
3 egg yolks

20 g sugar

3 egg whites

1/4 tsp cream of tartar

45 g castor sugar

100 ml pandan juice

45 ml vegetable oil

100 g plain flour

10 g corn flour

1/8 tsp baking powder


  • Beat egg yolks with 20 g sugar until pale. Whisk in pandan juice until incoporated.
  • Add all dry ingredients gradually, beating at low speed. Fold in oil last.
  • Whip egg whites with cream of tartar until foamy. Add in the rest of the sugar and beat until stiff peaks are formed.
  • Fold half of the egg white mixture into the egg yolk mixture. Slowly stir and fold until blended.
  • Pour the whole of the egg yolk into the egg white mixture. Gently fold until combined.
  • Pour batter into an ungreased chiffon pan. Bake at 175°C for 40-45 mins.


Pandan Chiffon Cake, photo 1
Pandan Chiffon Cake, photo 2


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