Pandan Chiffon Cake

Pandan Chiffon Cake


6 Large Egg Yolks
25 g Sugar
70 g/ml Pandan Juice
1 tsp Pandan Paste, optional
70 g/ml Canola, Vegetable or Corn Oil
100 g Pastry Flour, sifted

100 g Sugar
12 g Corn Flour/Starch
7 Large Egg Whites

Equipment: Angel Cake Tube Pan (22 or 24cm)
Baking Sheet

Note: Pandan Juice: Blend 18 to 20 Pandan leaves with 80 to 90ml of Water. Strain and discard the pulp.


Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.

Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.

Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes.

When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.

Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.


Popular Posts