12790986_10208853887374613_5345939671883789186_n 12111938_10208853886734597_1994499632330843734_nEvery Singaporean child grows up with Pandan Chiffon cakes.  To my kids and I, it has to be warm and fresh. I have improvised and made it really simple.

Pandan Chiffon Cake

Pandan Chiffon Cake


8 egg yolks

25 ml pandan juice

40 ml coconut milk

65 sunflower oil or peanut oil or melted butter

30g corn flour, sifted

80g plain flour, sifted

5 drops of pandan essence

8 egg whites

120g sugar

1/2 teaspoon cream of tartar


  1. Mix egg yolks, oil, flour, pandan juice, essence and coconut milk together. Do not overstir.
  2. Beat the egg whites with sugar and cream of tartar to a medium to stiff peak (Kitchen aid 4 minutes, #6 fo 10)
  3. Fold in the egg whites into egg yolk mixture 1/3 at a time.
  4. Bake at 175C on a very low shelf for 1 hour.
  5. Hang it upside down on a wine bottle to cool for at least 15 minutes before removing it from pan.