Thursday, August 8, 2013

Recipe: Pandan Chiffon

I haven't baked any chiffon cakes after my recent addiction to cottony cakes. So after being tempted by all the chiffon cakes on Instagram, I finally decided to bake chiffon for a change. :D 

The humble and old school, pandan chiffon cake. 

3 egg yolks
30g sugar
pinch of salt
20g corn oil
60g coconut milk
70g cake flour
1/4 tsp pandan paste

3 egg whites
30g sugar
1/8 tsp cream of tartar

1. Preheat oven to 180°C.

2. Whisk egg yolks, salt and sugar first. Remove from the mixer (I used a hand whisk), add in corn oil, pandan paste and coconut milk. Stir well with a hand whisk before adding in the flour. Mix till smooth.

3. Beat egg whites and cream of tartar with an electric beater, adding sugar gradually.

4. Fold 1/3 of the egg white batter gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites and fold till well incorporated.

5. Pour batter into your chiffon tube and bake for about 30 minutes

6. Invert and let the cake cool in the mould**

**Note: It is important to cool the cake completely before unmolding. 

To be honest, chiffon cakes are soft and fluffy. That's the fact. But cottony cakes are even softer and lighter!! Do give cottony cakes a try if you have not! :')




  1. What size is your chiffon pan?

  2. It's a disposable one that I bought from phoon huat! :)

  3. Hi Lirong, I love your bakes and I have made popiah and muah chee thanks to your recipe! :) I would love to try this recipe but may I know where can I get pandan paste and tartar? Thanks babe!

    1. Aww~ Thanks babe! That really meant a lot to me! :) You can get pandan paste and cream of tar tar from Phoon Huat, some NTUC may have them as well. Just keep a look out. :)