Pandan Chiffon Cake 斑兰戚风蛋糕


English recipe – Please scroll down

Look at my pandan chiffon cake
It’s soft and bendable
Pandan chiffon will carry beautiful aroma
Should you use pandan flavour from fresh leaves
Here is my recipe, enjoy!

Light and fluffy texture thanks to using vegetable oil rather than solid fat like butter.

Pandan Chiffon Cake


 Cake batter:
1.Vegetable oil 25ml
2.Coconut milk 53ml
3.Cake flour 80g
4.Baking powder 1.5g
5.Salt 1g
6.Egg yolk 3nos
7.Caster sugar 10g
8.Natural pandan essence 20g – Recipe link
9.Egg white 3nos
10.Caster sugar 55g
11.Cream of tartar 1 hint


  1. Preheat oven to 170°C.
  2. Mix cake batter ingredients 1 to 8 in a large bowl following the order ingredients are listed in table.
  3. Beat meringue using ingredients 9 to 11 until maximum of soft peak.
  4. Take a portion of meringue to mix with cake batter, give a few stirs until well mixed.
  5. Pour cake batter in step 4 into meringue, fold until batter will well mixed. Do not over fold.
  6. Pour batter into 7inch dia round aluminium pan (hollow in the center).
  7. Tab a few times prior to baking.
  8. Bake 8min at 170°C, reduce heat to 150°C, continue baking for another 30min.
  9. Bring cake out, give it a few tabs and rest it upside down until fully cool down for unmolding.
This is the right consistency for cake better after mixed in all ingredients
Step 3 – Whip up meringue to the maximum of soft peak (right before consistency turns to hard peak)
Towards the end of folding cake better with meringue, I spread the batter out to let burst of air bubbles


  1. This recipe is based on grade A egg that weighed approximately 50g per egg.
  2. Be careful during egg separation to ensure that none of the egg yolk landed in egg whites.
  3. Add a drop of green colouring to the cake batter should you prefer stronger green colour of the chiffon cake as natural pandan essence does not colour the batter as dark.
  4. The batter is smooth and flowy in medium consistency when you pour, this serves as a self-check if you have gotten the right consistency.

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2 thoughts on “Pandan Chiffon Cake 斑兰戚风蛋糕

  1. Hi can I check 1st we bake at 170 deg, then 150 deg, so do I have to take out the pan fm oven? If not i continue to bake in the oven, just lower the temp?


    1. Hi Marie, higher temperature will aid the rise of cake hence we preheat the oven and bake at 170. However, high temperature may cause cake to dry off over time (while waiting for the inner cake to be fully cooked) and possible over browning on the cake surface that’s expose to hot air. Therefore, we bake at 170 and subsequently lower the temperature to 150. Just lower the temperature will do, no need to take the pan out from oven.


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