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Slice of chiffon cake pandan

Pandan Chiffon Cake

  • Author: Cherie
  • Total Time: 1 hour
  • Yield: One 17-cm Chiffon Tin 1x


Pandan chiffon cake is such a popular and iconic sponge cake in the Southeast Asia, which may also be widely known as the “green cake” among tourists. Just like any signature Asian sponge cake, pandan chiffon cakes are cottony soft, light and fluffy. 


Units Scale
  • 3 egg yolks
  • 92g top flour
  • 1 tsp baking powder
  • 25g caster sugar
  • 95ml pandan milk*
  • 1/8 tsp pandan paste (optional)
  • 4 & 1/2 tsp oil
  • 4 egg whites
  • 60g sugar


  1. Preheat oven to 180C.
  2. Whisk egg yolks and 25g sugar together till it lighten in color.
  3. Add oil and pandan milk. Whisk to combine well before adding the next.
  4. Sift in flour and baking powder. Whisk to combine till no traces of flour can be seen. Set aside.
  5. Using hand or standing mixer, beat egg whites till frothy. Add in 60g sugar in 3 batches gradually. Beat on medium speed till stiff peaks form (the peak should be standing at a slightly slanted angle; in between firm peaks and full stiff peak).
  6. Place 1/3 of meringue into egg yolk batter bowl. Fold gently using the whisk.
  7. Repeat folding with another 1/3 of meringue into the egg yolk batter.
  8. Pour egg yolk batter into remaining meringue and continue folding gently with the whisk.
  9. Gently scrape the bottom of mixing bowl to ensure batter is mixed well. There should not be thicker colored batter at the bottom of the bowl.
  10. Pour batter into the 17-cm chiffon tin from a slight height. Tap the chiffon tin 1 – 2 times to get rid of air bubbles. You can also run a skewer gently through the batter to get rid of the air bubbles.
  11. Bake in preheated oven at 180C, 2nd lowest rack for 40 – 45 mins. The surface of the cake should look dry. A skewer inserted into the cake should also come out dry, or with just a few dry crumbs.
  12. Remove cake from oven and invert over an overturned mug. Let it cool completely before unmolding.


I used 1.5 tbsp pandan powder with 50g hot water (steep for 30 mins), squeezing out the pandan juice, before topping with whole milk to 95ml.

You can also blend the milk with fresh pandan leaves (about 120ml of milk with 8 pandan leaves) before squeezing out the juice with muslin cloth.

You can also add 1/4 tsp cream of tartar to egg whites for beating the meringue, so that it is more stable.

I am using a 17-cm chiffon tin; you can also use a 7-inch chiffon tin. Just keep a lookout for the baking time.

  • Prep Time: 15 Mins
  • Cook Time: 45 Mins
  • Method: Bake

Keywords: pandan, chiffon cake