Pandan Chiffon Cake

After making the pandan coconut steam cake, I still have pandan juice and coconut cream in the fridge. I decided to bake the most classic cake - Pandan Chiffon! Once a while, I still like to make the most basic bakes - pound cakes and chiffons. It's a good way to practice the basic techniques. I can't believe the last time I baked a pandan chiffon was a year ago!
Anyway, using the same recipe I used last year, I reduce it slightly for my biggest tube pan. Here is reproducing the recipe from ieatishootipost.
Recipe for Pandan Chiffon Cake, modified from ieatishootipost.
(Makes a 23" chiffon)

4 Egg yolks
55g Caster sugar

77g Corn oil
94g Coconut milk
1 1/3 tbsp Pandan juice
1tsp Vanilla extract

133g Top flour (or cake flour)
1 1/3 tsp Baking powder
A pinch of salt

6 Egg whites
68g Castor sugar
3/4 tsp Cream of tartar


  1. Cream (A) until light using a hand whisk. Alternatively, you can use an electric mixer to cream till light and fluffy.
  2. Add in (B) gradually. Mix well.
  3. Sift (C) into the mixture and mix well. Leave aside.
  4. In a mixer bowl, beat the egg whites until foamy with a whisk.
  5. Add in the sugar and cream of tartar gradually.
  6. Continue beating until soft peak. Soft peak is when you lift the whisk off the egg whites, the egg whites are able to fall back and form a "C" shape, not a "U" shape. If it is "U" shape, it has not reached soft peak yet.
  7. Using a spatula, add one third of the egg whites into the yolk mixture and fold to ensure that they are mixed thoroughly.
  8. Then pour this mixture back into the egg whites, and very gently fold the batter into the egg whites. Do this gently but swiftly.
  9. Before you pour the mixture into the tin, give your batter tin a few knocks on the table. This will get rid of the big bubbles before you pour into your tube pan.
  10. Pour the batter into your tube pan slowly and in one direction. Do not grease your pan.
  11. Bake it in a pre-heat fan oven of 160C for 50mins.
  12. Once it's ready, overturn the cake on a bottle top and let it cooled completely.
For me, I'm still trying to master my skills in removing chiffons from its pans. You can see my removal skills is completely hopeless!


Christy said...
May 24, 2011 at 2:20 PM

I am a fan of chiffon cakes; and the key is that they are just soft and fluffy (when they are fresh!):D
I love the pandan and the orange flavored ones; they are just so good...and my last trip to Singapore, I even found very unique flavors for these chiffon cakes; like banana, vanilla, etc...have you tried anything like that too?;)

passionbaker said...
May 24, 2011 at 2:33 PM

Hi Christy,
I'm also a fan of chiffon cakes. I like how light and soft they are! You should try to bake them since you like them so much. I've not tried exotic flavours, but I've tried Chocolate, Orange, Blueberries, Banana, Black sesame and Rose so far. I would definitely like to try more flavours if I have the time!

Reesethon said...
May 24, 2011 at 4:16 PM

Hey Jane, it seems like you, Bee Bee and me are craving for chiffon huh! I too made a gula melaka one, but no post for that because its the same as the last one I baked..;p Btw, i like chiffon cake, basically lower fats..haha!

passionbaker said...
May 24, 2011 at 7:30 PM

Ya, I realized that too! Such coincidence that we were craving for chiffons! Lucky none of is made the same flavor! Hehe...

Jean said...
May 24, 2011 at 9:06 PM

nothing beats the traditional pandan chiffon cake! looks fluffy and pillows! :D

jasminelim said...
May 25, 2011 at 12:16 AM

this look so fluffy! and your post came in the right time (: i wanted to try baking pandan chiffon again!

passionbaker said...
May 25, 2011 at 3:06 PM

That's true Jean! That is why when a recipe is good, we'll just stick to it right?

passionbaker said...
May 25, 2011 at 3:07 PM

That's good! I can't wait to see your successful sharing too!

shirley@kokken69 said...
May 25, 2011 at 8:03 PM

Pandan and chiffon - forever the chiffon classic!

passionbaker said...
May 25, 2011 at 10:06 PM

Yes! And never tired of having it!

quizzine said...
May 25, 2011 at 10:21 PM

Thanks Jane for putting up the recipe... I'd be too lazy to read the original post ;p

passionbaker said...
May 26, 2011 at 11:45 AM

Ya, I know it's not easy to read the original post. But it's good to understand the origin of the cake he made! LOL. Anyway, hope the shorter version helps too! :)

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