Go Back
–+ servings

Pandan Chiffon Cake

The gold standard for pandan chiffon cake is Bengawan Solo’s version. This recipe is just as good if you use freshly squeezed coconut milk and pandan juice.
5 from 1 vote
Print Recipe

Video

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Singapore
Servings 8
Calories 216 kcal

Ingredients
  

  • 100 g young light green leaves pandan leaves
  • 70 g undiluted freshly squeezed coconut milk
  • 180 g egg whites
  • ½ tsp cream of tartar
  • 50 g sugar
  • 60 g egg yolks
  • 50 g sugar
  • 60 g corn oil
  • 100 g cake flour
  • 1 tsp baking powder, sift with cake flour
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 180°C.
  • Wash and roughly chop pandan leaves. Blend with coconut milk and 1 tbsp water. Strain, pressing leaves hard to yield 95 g. Set liquid aside. Discard pulp.
    100 g young light green leaves pandan leaves, 70 g undiluted freshly squeezed coconut milk
  • Whisk egg whites with cream of tartar till frothy. Keep whisking while adding sugar gradually. Whisk till just reaching stiff peaks.
    180 g egg whites, ½ tsp cream of tartar, 50 g sugar
  • In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk and corn oil. Whisk till evenly mixed. Add sifted cake flour and baking powder mixture, and salt. Whisk till just evenly mixed. Add egg whites in 3 batches, whisking gently by hand in electric whisk's direction. Scrape down with spatula before mixing last batch of egg whites.
    60 g egg yolks, 50 g sugar, 60 g corn oil, ¼ tsp salt, 100 g cake flour, 1 tsp baking powder, sift with cake flour
  • Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into 21 cm 2-piece chiffon tin that's not non-stick, slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top.
  • Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place baking tray in top of oven to block top heat. Continue baking till inserted skewer comes out clean, 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes (7½ minutes for my oven).
  • Remove cake from oven. Invert and leave till cool, an hour or so. Cut cake out of tin. Serve.