Pandan Chiffon (cooked dough)



Bake this without cooking the dough but beat meringue to stiff peaks. Result is open crumbs, with lots more batter


Enough extra batter to bake 7 cuppies!


with equally open crumbs


pcc7Pandan Chiffon (Cooked dough)


140g Self raising flour, sifted
105g oil
120g pandan juice
30g santan (coconut milk)
6 egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
140g sugar

Utensil: used 20cm but recommend to use 21-22cm



1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside. Separate your eggs.
3. Heat oil in a saucepan, using low heat about 70C then add the sifted flour (mix the salt into the flour)and mix with a spatula or hand whisk. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool completely before unmoulding.



  1. Tracy said

    Hi Jeannie, I rem reading somewhere that can omit coconut milk for a healthier version. Is it ok? Or can replace with fresh milk? But I suppose it may not be as fragrant… Hmm…


    • jeannietay said

      you can use milk but the oil replace with cold pressed coconut oil.


      • Tracy said

        Thanks Jeannie! Another question, I thought for sponge/chiffon cakes usually call for firm/stiff peaks meringue, but I notice your recipes stated are soft peaks. I tried soft peak on butter sponge and my cake didn’t rise well 😦 Can I seek your advise on this please?


  2. Ivy said

    Hi Jeannie, can I know how you make your pandan juice with such a nice green colour. Thanks.


    • jeannietay said

      Blend and then let it sit a while for the residue to settle then slowly pour away the top clear layer. Use only the middle part of the leaves.


  3. Yvoone said

    Hi Jeannie, I do not have self raising flour. How much baking powder do I need if I am using cake flour instead? Thanks!


  4. Monika said


    How long should i bake it if using 10cm chiffon pan!
    Thank you.


    • jeannietay said

      maybe 25-30 minutes?


  5. Candy Lim said

    Thanks for your recipe, btw how come my end result too moist? I bake at 90 mins at 150 degrees TOP and bottom heat. TOP, bottom, side already brown. Need your kind advice. Thanks


    • jeannietay said

      I baked mine at 160C. 90 mins should be more than enough to bake the cake. Try increasing your temperature.


  6. Julia said

    Hi jeannie! Lovely recipe. How do you unmould your chiffon cake without the brown crumbs on the side? it looks spectacular! Also, if my chiffon cake cracks on the top when it’s baking does it mean that my oven is too hot? I have put aluminium foil on top but it still cracks. Thanks!


    • jeannietay said

      Hi Julia, yes, temperature is too hot if cracking too much.It’s normal for chiffon cakes in tube pans to crack. I bake with a tray of water underneath to get that pale look. However, you need a much longer baking time to cook the cake so it’s your prerogative.


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