Pandan Chiffon Cake


Lovely and soft chiffon cake with a little pandan paste.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
1 cake


  • 6 eggs, separated

  • ¼ teaspoon cream of tartar

  • ½ cup white sugar

  • 8 tablespoons water

  • ¼ teaspoon pandan paste

  • 5 tablespoons corn oil

  • 1 cup self-rising flour, sifted


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.

  3. Beat egg yolks and sugar in a separate bowl until sugar has dissolved.

  4. Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.

  5. Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.

Cook's Note:

You can also use pandan extract and water.

Nutrition Facts (per serving)

227 Calories
12g Fat
24g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 227
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 123mg 41%
Sodium 245mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 6g
Calcium 71mg 5%
Iron 1mg 7%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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