Bluepea/Pandan Chiffon

Bluepea/Pandan Chiffon
(adapted from Barry Apek’s recipe)


110g Cake flour (divide into half)
40g caster sugar (divide into half)
80g corn oil (divide into half)
5 large egg yolks (65g egg) (weigh, lightly beaten and divide into half)
1/2 tsp salt (divide into half)
44g concentrated bluepea + coconut milk (santan)
44g pandan + santan (blend pandan leaves with santan and a bit of water then squeeze out the juice)

6 egg whites
1/2 tsp cream of tartar
70g sugar


This is how I achieve smooth top…very little water, it dries up towards the end of baking.


1. Preheat oven to 160C.
2. Prepare Pandan juice and add in one portion of all the divided ingredients in a mixing bowl. Mix with a hand whisk until well combined and smooth. Set aside. 3. Combine Bluepea/santan juice in another mixing bowl and add the other portion of divided ingredients and mix. 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 firm peaks. Divide into half.
5. Add one portion of the meringue to the pandan batter and fold lightly to mix until no streaks of meringue can be seen. Do the same for the bluepea batter with the other remaining portion of meringue.
6. Gently pour half of the bluepea batter into prepared pan, use a spatula to even out the top. Gently scoop in half of the pandan batter on top of the bluepea batter. Smooth the top and repeat with the balance bluepea batter followed by the pandan batter.
7. Bake for 90 minutes using steam/water or until golden brown. Follow your own oven temperature and time please.
8. Remove from oven and immediately invert to cool completely before unmoulding.

Note:  this cake is baked using Smeg oven with above stated temperature.



  1. Hi Jeannie
    Thank you for sharing wonderful recipes. I saw you water bake your chiffons? How to you prevent the water from sipping in? Your tube pan looks special (doubled layer?)


    Liked by 1 person

    • jeannietay said

      i used another normal pan, not double layer. Then water won’t seep in.


  2. Chloe said

    Hi Jeannie. I tried this cake. Texture was good. Thanks. however my blue color was too pale. Yours is very vibrant. How do I get the color to appear stronger. Also what tube pan size are u using. Thanks. Chloe


  3. Mae said

    I’m curious how about adding blue peas into the santan to soak? Will it work?


    • jeannietay said

      Yes, add a bit of water then slowly simmer for a few minutes and soak.


      • Mae said

        This will be my first Time experiment with the flower does it has any flavour?:)


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