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Pandan Chiffon Cake


  • 6 egg whites
  • 125 g caster sugar
  • 6 egg yolks
  • 80 g caster sugar (additional)
  • 1/2 teaspoon of vanilla essence
  • 165 ml coconut milk (the smallest can)
  • 2 tbsp vegetable oil
  • 1 1/2 teaspoon pandan essence
  • 120 g plain flour
  • 1 tsp baking powder
  • a pinch of salt


  • Heat the oven up to 160 degrees Celcius.
  • In a large mixing bowl, whisk the egg whites until foamy. Slowly add in the (125g) sugar until you get stiff peaks.
  • You should be able to hold the whisked egg whites over your head without it falling out.
  • In a separate bowl, whisk the egg yolks, sugar (80g) and vanilla essence until it forms a pale and creamy mixture (it should triple in size).
  • In a small bowl, mix the coconut milk, vegetable oil and pandan essence.
  • Add this to the egg yolk mixture, whilst whisking at a slower speed. As I used a hand mixer, I had to stop, pour in the entire green mixture and start again.
  • Once it is througly mixed through, sift in the flour, baking powder and salt and gently fold through.
  • Add one third of the egg whites to the now green mixture. You can beat it as much as you like to loosen up the batter.
  • Add the remaining egg white and fold gently into the mixture, taking care to not overwork it.
  • Pour the batter into an ungreased ring tin (as I didn't have one, I used a greased Bundt tin).
  • Bang the tin on the counter top a few times to release any air bubbles that may have been trapped.
  • Bake for around 45-50 minutes. Insert a skewer into the middle to check if it has been cooked.
  • Garnish with some toasted desiccated coconut and serve with your preferred choice of beverage.


Adapted from My Food Trail & I Eat Therefore I Am's Pandan Chiffon Cake Recipes