Skip to main content

Will the Real Pandan Chiffon Please Rise Up?

Sad to say, as a child growing up, I only associated pandan cake as this artifically green and airy sponge cake, with lots of small holes and had a slightly rough texture. Usually, we were given one as a gift, when a friend or relative stopped by. They were usually store bought as it was a lot a work to produce something that could be bought quite cheaply. Most had a slightly chewy bite and would bounce back when pressed. The better ones were just soft and sweet while the bad ones were flavoured with a tad too much coconut or pandan or were not soft enough.

Oh by the way, pandan is otherwise also known as "screwpine". The flavour, which comes from the leaves, pairs beautifully with coconut and as such, they enhance desserts with a fresh and greeny fragrance.

As mentioned, pandan chiffon cake can be mass produced and was cheap. But because no store-bought variety could be as good as homemade, and much less when it is a favourite amongst my family and J included, it would justify all the work and trouble needed to make my own. This was actually my second attempt. Compared to my first, the experiment, I improved significantly this time around. The results were outstanding. The cake rose beautifully and the cake was soft and fluffy but yet dense enough to satisfy. Much, much, better than any of the ones I have had eaten and that was a general consensus. If any flaw at all, I thought the pandan flavour was lacking but nothing a bit more artificial essence could not fix.

Finally, the real pandan chiffon cake has spoken.

SE's Real Pandan Chiffon Cake

- 6 egg whites
- 125 grams fine caster sugar
- 1/2 tsp cream of tartar
- 6 egg yolks
- 100 grams granulated sugar
- 1 tsp pandan essence
- 5 tbsp vegetable oil
- 100 ml coconut cream
- 100 grams cake flour
- 40 grams all-purpose flour
- 1 tsp baking powder

Preheat oven to 180C. Clean a 9" tube pan with a removable base and make sure it is oil and grease free.

Beat egg whites with caster sugar and cream of tartar until stiff peaks form.

Cream egg yolks with granulated sugar to a light and creamy texture. Add pandan essence, vegetable oil and coconut cream and mix well.

Sift together cake flour, all-purpose flour and baking powder. Sift the flour mixture again, into the egg yolk mixture and mix well.

Pour the egg yolk and flour batter into stiff egg whites. Fold quickly to mix, with a metal or rubber spatula. Pour the batter into prepared tube pan.

Bake for 45 minutes until the top is brown and firm to the touch. Flip the cake pan over atop a bottle to prevent the cake from falling. Let cool overnight before using a long knife to loosen the sides of the cake pan.


Anonymous said…
Here in the Philippines, pandan cakes are even colored, so most of them sport a light (sometimes screaming!) hue of green. Doesn't affect the taste, although I agree that the textures differ from cottony to msuhy. I'll try the recipe you posted.
Great blog, btw!

Popular posts from this blog

How do you juggle it all :( ?

I just feel that I don't have enough time - for the husband and  much less for myself!

During the workday, I make sure I try to go home on time so I could spend a couple of hours with A, and put him to bed. Then it's time to have my last pump at about 9pm before I just want to  zone out and crash.  The boy wakes up at least 3 times ever since his last leap when he learnt how to stand. Additionally, he fell really ill for the first time (i.e. antibiotics).  Prior to that, he cries 1-2 times but easily soothed with pacifier or with some milk. Because of these frequent interrupted sleep, the man and I took turns to fall ill as well, and it is difficult to recover. I still have the head colds and occasionally coughing spells.

On weekends, our schedule revolves around family events, and then I try to plan so that A can try to get a nap or 2 as well as to plan our routes throughout the day so I would end up somewhere comfortable to pump when I needed to.  Often the nap part fails,…

OOOh, new flavour!

I have been eating Quest nutrition protein bars for years! I love the taste and they are less guilty than the real deal.  The flavours are pretty spot on and they are available at  I recently shared about this site as well.

I eat at least one of them a day to satisfy that sweet tooth. My favourites so far are the cinnamon roll and smores.  But I'm excited that a new flavour has been launched and can't wait for the Oatmeal Chocolate Chip flavour to arrive!