Pandan Chiffon Cake Recipe

Pandan Chiffon Cake Recipe


5 egg yolks

70g castor sugar

90ml. corn oil

60ml. thick coconut milk mix with  green food coloring (Optional add in 1 tbsp pandan juice)

170g flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 pinch of salt


Ingredients for egg white mixture

5 egg whites

1 tsp cream of tartar

70g castor sugar



Sift together baking powder, soda and salt. Cream egg yolks and sugar until the mixture is thick and pale in color. Stir in corn oil. Stir in coconut milk and pandan mixture. Fold in sifted flour. Keep aside. Whisk egg white and cream of tartar till very stiff. Add in sugar gradually. Whisk until the mixture holds its shape. Fold in the egg yolk mixture quickly and evenly. Pour the mixture into the cake mould. Bake at 175 Celsius for 40 minutes. Immediately invert it after removal from oven. Leave to cool. Allow the cake to cool well in the mould before removing.

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