Pandan Chiffon Cake

Second successful attempt 😄

Craving chiffon cake a lot and wanted to make a pandan flavored version. Tried twice. First with a nonstick pan and the cake fell out instantly when I flipped the pan over 😲.

First failed attempt
Cake could not climb and rise in nonstick pan. Became dense instead of spongy 🙁

Lesson learned, never bake a chiffon cake in nonstick pan! Bought another aluminum tube pan and tried again. Success!

Spongy. Airy. Flavorful.😋


  • 6 egg yolks
  • 50ml canola oil
  • 70ml pandan extract
  • 90ml coconut milk
  • 150g cake flour
  • 1/2 tsp salt
  • 7 egg white
  • 1/2 tsp egg white
  • 130g castor sugar


  1. Preheat oven to 300 F.
  2. In a large mixing bowl, mix the pandan extract,  coconut milk, and oil until well combined.
  3. Sift cake flour twice and whisk into coconut milk mixture with salt until well combined.
  4. Add egg yolks and whisk again until batter is smooth and well combined. Set aside.
  5. In a standing mixer with whisk attachment, beat egg white until foamy. Add cream of tartar,  and whisk until soft peak forms. Whisk in sugar until firm peaks form.
  6. Fold egg white in batches into the batter, each time making sure the mixture is well combined before adding the next batch of egg white.
  7. Pour into chiffon tube pan, lift the pan and dropped twice on kitchen counter to release large air bubbles.
  8. Bake for 30 mins. Cake will climb the wall of the tube pan.
  9. Increase temperature to 350 degrees  F. Bake for another 5-7 minutes until the top starts to brown.
  10. Remove from oven. Drop pan twice, invert immediately to cool.
  11. Cool completely before releasing from pan.
Homemade pandan extract.
Batter without yolks.
Whisk in yolks to form a smooth batter.
Firm peaks of beaten egg whites.
Folded into batter.
Aluminum tub pan.
Ready to go in oven.
Desired doneness.
Cooling. Didn’t fall out this time 😅
Press on the side to release the cake.
No blemesh!
Spongy end result. Success!
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