Pandan Chiffon Cake

Pandan Chiffon Cake

Made  times
MamaFaMi 2

"Lovely and soft chiffon cake."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Beat egg whites and cream of tartar until stiff.
  2. In a separate bowl, beat egg yolks and sugar until sugar has dissolved. Add in pandan water and mix thoroughly.
  3. Add in corn oil.
  4. Fold in sifted flour.
  5. Using the spatula mix together mixture B into mixture A.
  6. Pour into the chiffon mould and bake at 160C - 170C for 45-50 minutes
  7. Note :
  8. It's very important to turn the cake upside down immediately out of the oven. Leave it to cool. Remove the cake from the mould by using a sharp knife.