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Pandan Chiffon Cake

Friday, September 11, 2009



Ta-ta! Singapore’s most popular cake. I’m sure there’s no Singaporean who doesn’t know or eat this cake before. Even though it look plain and unattractive, but don’t be fooled by its appearence! The fragrance of pandan and coconut milk combined together is unbeatable. Ooh, and the texture, so soft and fluffy, and moist and springy too!

Mom used to make this cake when i was still a little girl, and i remember that she used some sort of funny looking apparatus to make it as we didn’t have an oven then. However, since she has passed away, there’s nobody to do it anymore, and so the baking apparatus was given to my aunt. From then on, the only way we can eat it is to buy from the stores.

Years passed, and now we can get to eat homemade pandan chiffon cake again. All thanks to me, of course. This is the second time that i made it, and i’m quite happy with the result. Even thought it may not look pretty, but i’m very happy with the taste. Yummy!


Pandan Chiffon Cake

( 8″ tube pan)



3                            egg yolks

2 tbsp                  pandan juice*

80 ml                   coconut milk

1/8 tsp                 salt

20 ml                   corn oil

1/8 tsp                 pandan essence

30 g                      sugar

70 g                      cake flour

1/8 tsp                 green colouring

3                             egg whites

1/4 tsp                 cream of tartar

40 g                       sugar



1.    In a mixing bowl, combine egg yolks, pandan juice, coconut milk, salt, corn oil,

        pandan essence, sugar and green colouring. Fold in cake flour.

2.    In another mixing bowl, with a hand mixer, beat egg whites and cream of tartar

         until soft peaks forms.

3.    Gradually add in sugar at high speed until stiff peaks forms.

4.    Gently blend in egg whites to yolks batter in three stages.

5.    Pour batter into ungreased tube pan and bang on table a couple of times to remove air bubbles.

6.    Bake in preheated oven at 170°C for 35 minutes.

7.    Remove from oven and invert tube pan to cool completely before unmoulding.


  * Pandan juice can be obtain from blending 5 chopped pandan leaves with 50 ml of water

         in a fruit blender. Strain juice through sieve and discard leaves.

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