September 15, 2010

Pandan Chiffon Cake


Step 1:

8 medium egg yolks
2oz fine sugar
2oz Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water)
3oz corn oil or olive oil
5oz self raising flour


  1. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
  2. Stir in pandan juice and corn oil.
  3. Fold self raising flour into egg mixture.
  4. Set aside.

Step 2:


8 egg whites
5 oz fine sugar
pinch of salt


  1. Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
  2. Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:

  1. Preheat oven at 175 degrees Celsius.
  2. Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
  3. Pour into an ungreased 25cm tube pan.
  4. Bake for 40-45 minutes.
  5. Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.
*original recipe from

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