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Pandan Chiffon Cake

A light and fluffy dessert that captures the unique flavor of pandan, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 6 pieces egg whites
  • 1/2 teaspoon cream of tartar
  • 125 g granulated sugar (for egg whites)
  • 6 pieces egg yolks
  • 125 g granulated sugar (for egg yolks)
  • 80 ml vegetable oil
  • 100 ml cold water
  • 2 teaspoons pandan extract Adjust according to taste
  • 200 g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Whipped Cream
  • 300 ml double cream
  • 100 g icing sugar Adjust according to taste

Method
 

Making the Cake
  1. Preheat your oven to 160°C (320°F).
  2. In a large bowl, whisk the egg yolks and add 125g sugar. Mix until creamy.
  3. Add the vegetable oil, cold water, and pandan extract to the egg yolk mixture. Stir until well combined.
  4. In another bowl, sift together the flour, baking powder, and salt. Gradually fold this into the egg yolk mixture until smooth.
  5. In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form. Gradually add 125g sugar while whisking until glossy.
  6. Carefully fold the egg whites into the flour mixture in three parts, mixing until just combined.
  7. Pour the batter into an ungreased chiffon cake pan and bake for 50 minutes or until a toothpick comes out clean.
Making the Whipped Cream
  1. In a bowl, whip the double cream until soft peaks form.
  2. Gradually add the icing sugar and continue whipping until firm peaks form.
Assembling the Cake
  1. Once the cake is cool, carefully remove it from the pan.
  2. Slice the cake in half horizontally.
  3. Spread a layer of whipped cream on the bottom half, then place the top half back on.
  4. Cover the entire cake with the remaining whipped cream and decorate as desired.

Notes

Make sure your mixing bowl and utensils are clean and dry when whipping egg whites. This helps them whip up better. Adjust the pandan extract according to your taste preference—more for a stronger flavor, or less for a subtle taste. If you don’t have pandan extract, you can use natural pandan leaves for flavoring.