Pandan Chiffon Cake

This is one of the most Chinese popular cake: Pandan chiffon cake.

Actually this is quite easy to make, try to follow the recipe, it works!

Makes 1 x 22cm Chiffon cake


  • 175g plain flour
  • 1 1/2tsp baking powder
  • Pinch of salt
  • 75ml olive oil
  • 4 medium size eggs (separated)
  • 112ml coconut milk
  • 175g caster sugar
  • 3/4tsp cream of tartar
  • 1 1/2tsp pandan extract


  1. Preheat the oven 320°F/180°C/160° Fan.
  2. Whisk egg whites in a clean bowl, add half of the cream of tartar. Continue whisking and then add the rest of the cream of tartar. Whisk until it becomes stiff – turn the bowl up side down and the egg whites won’t drop down.
  3. Whisk olive oil, coconut milk, pandan extract, sugar, egg yolks in a separate bowl.
  4. Sieve flour, baking powder, salt into the egg yolks mixture. Fold it slightly.
  5. Fold 1/3 of whisked egg whites into the flour mixture, mix well.
  6. Then fold in all the remaining egg whites.
  7. Mix it slightly to make the cake lighter.
  8. Pour into the (non-grease and without any baking parchment) chiffon cake tin.
  9. Bake for 1 hour. Test the cake is cooked before taking it out of the oven.
  10. Turn the cake up side down and let it cool down – this makes sure the cake won’t sink down.

Tips: If you can’t find the pandan extract, use vanilla extract instead.

Or you can use your imagination to create a different favour.


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