Home > Recipe, Recipe: Cake, Recipe: Desserts, Recipe: Snack > Recipe: Pandan Chiffon Cake

Recipe: Pandan Chiffon Cake

I love pandan chiffon cake – even from a very young age, I would ask Mum to either make it or buy it! She would usually buy as it was ‘easier’. The softness and the fluffiness and I love the bright green colour! I have tried this cake many times now, a couple of times without a mixer – what was I thinking?

My mixer has been broken for a while now, so when I noticed a ‘spare’ mixer at Mum’s I couldn’t help but ask if I could ‘borrow’ it. I had no doubt that she would say yes, but I had hope she would lend me the newer one.

I have tried making this three times now, and it was indeed third time lucky, I am happier with my third attempt and can say that I probably won’t make it any time soon! I think ‘The Mother’ is a little over eating pandan chiffon cake. However, I can eat it anytime and every day!

I have tried many different recipes, you can find a full step by step on ieatishootipost blog. Very detailed, I had to read it a couple of times to make sure that I didn’t miss a step!

I used Poh Ling Yeow’s recipe (which can be found on ironchefshelli blog) but reduced the sugar and the flour. I tried using the original recipe with 10 eggs and my goodness, overflow and my cake was oversized! I don’t think my cake thin is big enough for 10 eggs and 300g plain flour. Have played around with the recipe, and I’m ‘happy’ with the recipe below.


  • 6 egg whites (at room temperature)
  • 1 teaspoon cream of tartar, sifted
  • 1/2 cup caster sugar
  • 4 egg yolks
  • 90ml vegetable oil
  • 1 teaspoon pandan paste
  • 1/2 cup caster sugar
  • 100g plain flour, sifted
  • 2 teaspoons baking powder, sifted
  • 210 coconut milk
  • pinch of salt


  • Preheat oven at 160C fan forced or 180C regular.
  • Beat egg whites and cream of tartar with an electric mixer till soft peaks.
  • Add sugar one tablespoon at a time thoroughly till stiff peaks. Set aside.
  • In a separate bowl, whisk egg yolks with caster sugar till fluffy.
  • Add coconut milk, vegetable oil, pandan paste and self raising flour and whisk until combined.
  • Gently fold egg whites into the yolk mixture in 3 batches.
  • Pour into a 22cm bake cake tin (do not use non-stick and do not grease).
  • Bake for 25mins at 160C forced or 30mins at 180c, or till skewer comes out clean.
  • When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely for about 1.5 hours


The cake was fluffy but not as fluffy as the one uncle gave me. It wasn’t too sweet, which meant Dad can eat it and believe it, with coffee, it was SO hard to stop at one. Oh the childhood memories…..

If you have a good recipe, please let me know and will give that ago in a few weeks or so. What’s your favourite cake?

  1. August 18, 2011 at 2:40 am

    I dislike Poh’s recipe it failed me 4/5 times 

    • August 18, 2011 at 2:41 am

      hey idreaminchocolate πŸ™‚ it was too much for my cake thin, but i played around with it and got some tips from ieatishootiblog and it wasn’t too bad. could be fluffier i think but will give it another go soon!

  2. August 18, 2011 at 4:04 am

    booyah! i love pandan cake… ella loves it even more… texture looks good… right sized crumbs, nice crust on the outside…. and nice shape too (from the tin)… never easy to dislodge a chiffon from a tin….. keep up the good work! looking forward to seeing more cooking ventures to go with your eating ones!

    • August 18, 2011 at 7:21 am

      thank you for kind words uncle πŸ™‚ i love pandan cake too! looking forward to more eating ventures with you πŸ™‚

  3. August 18, 2011 at 11:24 am

    lol I love that the 10 egg recipe made your cake go wild!! looks delicious!

    • August 18, 2011 at 1:13 pm

      hey iron chef shellie! it sure did! 10 egg recipe made my pandan cake supersized! should have really taken a photo of it but it was indeed yummy πŸ™‚

  4. L
    August 18, 2011 at 1:57 pm

    Looks really good and tempting! Kinda want to eat it out of the screen. XD Must try one day.

  5. August 21, 2011 at 1:37 am

    I made a pandan angel cake but didn’t post it (no time!), was amazing. I used partly coconut flour and then made a frosting with coconut cream. it was sooooo good πŸ™‚

  6. August 21, 2011 at 1:41 am

    I ‘basically’ followed this recipe http://heerajo.blogspot.com/2010/05/pandan-angel-food-cake.html except using pandan paste. i freaked out about the ungreased tin upside down cooling method but it worked a treat.

    • August 21, 2011 at 8:08 am

      hey muppy πŸ™‚ thanks for dropping by! will definitely try the recipe! love coconut pandan cake – love!

  7. August 22, 2011 at 4:48 am

    I love the vibrant colour. Occasionally buy it, haven’t tried to make it before – should for the parents one day!

    • August 22, 2011 at 5:10 am

      u could definitely make it i think! will make it again next time but possibly a different flavour.

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