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Pandan Cake

Pandan Chiffon Cake Recipe. Light and Fluffy cake of Malay origins in Singapore and Malaysia. Here is how to make.

pandan cake
Ingredients for Pandan Cake - (sifted together 3 times):
  • 5 oz. (155g.) plain flour
  • 1 tsp. baking powder
  • ½ tsp. bicarbonate of soda
  • pinch of salt
Ingredients for Pandan Cake:
  • 5 egg yolks
  • 6 oz. (185g.) castor sugar
  • 3 fl. oz. (90ml. corn oil
  • 6 egg whites
  • green food colouring
  • 8 pandan leaves (finely puonded)
  • 2 fl. oz. (60ml.) water
  1. Mix pandan leaves with water. Squeeze out juice. Strain.
  2. Cream egg yolks and half the sugar till thick. Stir in corn oil and pandan juice.
  3. Fold sifted flour into egg mixture. Add green colouring to desired colour. Stir well to mix evenly.
  4. Whisk egg whites till fluffy. Add remaining sugar in small amounts and beat till stiff. Fold into the egg yolk mixture quickly.
  5. Immediately pour mixture into ungreased tube pan. Bake in preheated oven (320°F) till surface of cake springs back, about 30 mins. Allow to cool in tin before turning out.
  6. Cut into pieces and serve.

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