Saturday 10 January 2015

[recipes] Pandan Chiffon Cake - 香兰戚风蛋糕

Pandan Chiffon Cake - 香兰戚风蛋糕
Nothing beats a slice of comfort homemade Pandan Chiffon Cake (香兰戚风蛋糕) to cheer up my boy whenever he is moody or stress over school work. This old school sponge cake is flavoured  and coloured with gorgeous jade green colour juice obtained from pandan leaves (pandanus / screwpine) . Besides this cake also has an unique aroma and spongy texture which reminds you of home especially for those Singaporean residing overseas for years.

The key ingredient to make a good pandan chiffon is to obtain some fresh pandan juice from the "pandan leaves" shown above. It has a sweet and unique flavor that commonly used to enhance both desserts and savory dishes. But at time when you cannot find any pandan leaves overseas, a bottle of Pandan Flavour Paste will be of great help too. Will be giving away some bottles of the above pandan paste to three  overseas readers, if you are interest do pop over to our Facebook Page for more details.


Pandan Chiffon Cake

There are quite a few recipes on making pandan chiffon cake when you do a Google search on it. From what I read up the differences are usually on the ingredients used such as cake flour, plain flour, self-raising flour or even wholemeal flour (I did a wholemeal pandan chiffon (recipe) and it taste just as good as the normal one) for a healthier choice. On top of that for better flavour some may even prefer to use freshly squeeze coconut milk and pandan juice rather than store-bought. But no matter which method you prefer, I hope this post will be helpful or at least give some confident for those who wish to attempt making a chiffon cake. 

Ingredients for making Pandan Chiffon Cake

(Yield: 20cm / 8" chiffon pan | Preparation: 10 minutes
Baking Time: 43-45 minutes)

  • 5 Eggs Yolks
  • 80g Cake Flour
  • 1/4 Teaspoon Baking Powder
  • 20g  Caster Sugar
  • 40ml Corn Oil

  • 80ml Coconut Cream / Fresh Milk
  • 3 Bunch Pandan Leave (about 40 leaves)
  • 1/4 Teaspoon of Salt

  • Meringue:
  • 5 Egg Whites
  • 80g Caster Sugar
  • 10g Cornstarch

1. Rinse and cut pandan leave into 2cm pieces turn blend it together with coconut milk to obtain 80ml of pandan coconut juice.

2. Using a hand whisk, beat egg yolks and sugar till creamy then stir in corn oil, pandan coconut juice and sieved cake flour in sequence until it forms a thick batter.

3. Whisk egg white using a hand held beater till foamy before adding in the sugar mixture (sugar + cornflour) and beat till stiff peak form.

4. Divide meringue into 3 portions and fold gently into yolk batter without deflating the air in it.

5. Pour batter into 20cm chiffon tin, give it a bang on the table to release air bubbles in the batter.

6. Baked in preheated 160°c / 320°F oven for 43-45 minutes.

7. When out of oven, immediately invert the pan over a mug and let it cool completely before removing the cake from the tin and slice and serve.

* Note: The egg used in this recipe is about 60g each.

A short demo video on how to prepare the chiffon cake batter.
Quick demo on preparing chiffon cake batter. on

香兰戚风蛋糕 - Pandan Chiffon Cake
香兰戚风蛋糕 (Pandan Chiffon Cake) 一直以来都是我宝贝最喜爱的茶点。这松软的蛋糕每一口吃起来都带着淡淡的鸡蛋和香兰味让人回味无穷。虽然很多人都喜欢这重种旧试蛋糕但一看到分蛋试的做法,心里就有点畏惧怕做不出满意的口感。其实只要蛋白打到尖峰挺立不下垂,然后轻盈地拌入面糊,倒入烘盘烤到金黄色即可。其次要做出好吃又香味扑鼻的秘诀就是采用新鲜的香兰叶汁,而加入玉米淀粉是要让蛋糕吃起来像海绵般松软。

材料:(20cm / 8" chiffon pan)

3 大把香兰叶 (Pandan Leaves)
1/4 茶匙盐


1. 香兰叶洗净,剪小片 (2cm long) 然后和椰浆一起搅拌,过滤取出大约80毫升的绿色香兰椰奶.

2. 把蛋黃用手拌器打到浓稠(大约2-3分钟)。之后顺序拌入玉米油,香兰椰奶和篩好的低筋面拌均匀。

3. 用电动搅拌机把蛋白打至泡沫状,再慢慢加入糖粉(混合玉米淀粉)打至起角及企身,即蛋白的尖峰挺立不下垂。

4. 接着分三次把蛋白霜拌入蛋黃面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

5. 最后把面糊倒入20cm 威风蛋糕模,轻轻敲震出大气泡。

6. 以預熱160摄氏度的烤箱烤大约43 -45分钟。(我家烤箱)

7. 出炉立即倒扣在一个高杯上,待凉才脱模享用。

* 注意: 这个食谱使用每粒60克重量的鲜鸡蛋

A convert chart for your convenience.

Love the bouncy and cotton soft texture!

Pandan Chiffon Cakes
Over the last two years I made quite a number of chiffon cakes with flavour such as Durian, Caramelized Banana, Rose Tea, Black Sesame, Matcha, Espresso and etc which you can find the recipes over @ But out of the many that I have tried, Pandan Chiffon is always the top request list follow by orange chocolate and durian.

----------[updated on 14 November 2015]---------

A short clip on making Pandan Chiffon Cake extract from our SnapChat (@cuisineparadise) videos.

Love the smooth and nice browned top for this chiffon cake. Satisfy with the fluffy texture and colours too.

Lastly remember to share with us your chiffon cake if you made one by hashtag us @cuisineparadise on Instagram or upload your photo on our Facebook Page.


  1. I think this is one cake which no one would says NO to. Chiffon cakes are my all time favourite, especially pandan chiffon. For us who lives overseas, pandan leaves are expensive so I rarely use fresh pandan leaves. I always resort to pandan paste in the bottles.

  2. Wow never have I seen a pandan flavoured chiffon cake before. This just looks so delicious, light and fluffy.. and the colour is incredible!

  3. Wow that looks amazing! Such a pretty color. I've never tried pandan, but I hope to some day.

  4. 我闻到了深深的pandan香味。。。。 我飞着来了。我的最爱阿,pandan chiffon cake。

  5. hi, there are many chiffon cake recipes on your site but most of them are for a 17cm pan. how do i scale them to a 20 cm pan? Do i follow the same proportions as this recipe?

    1. Hi there, yes you can use the ingredient chart above to scale the proportion of the ingredients accordingly :)

  6. Hi Ellena,

    I love bengawan solo's pandan chiffon cake - will grab one at the airport whenever I travel to SG.

    In your opinion, does this taste (+ moist texture) similar to that? I would love to try to make it using your recipe, with my tiny toaster oven (wish me luck!).


    1. Hi Tammy,
      Thanks for your note. Yup this chiffon cake recipe does give a moist and cotton like texture cake but it also depends on your oven temperature and timing bake as different oven might vary. Do update me if you try out the recipe :)

  7. Hi Ellena,

    I made this cake 5 times (17cm) with same result - top slightly sink in when inverted and after cooling, the bottom concave in when I took it out from cake pan. I set the temp 160degs and experiment with the timing (1st followed your timing, subsequently increased until last try with 57mins). Any idea what went wrong? :(


    1. Hi Tammy, you might have over baked your cake so in the end it became dense and sink it. Although sudden change of temperature will affect the texture of the cake too. May I know which type of oven you are using as diff oven requires different temperature setting and baking time too :)

  8. Hi Ellena,
    Thanks for your receipe. I had tried twice with your receipe. The second attempt I made changes from corn flour into cream of tartar. I found it tastes even more nicer and softer, just cracked on surface. I wouldnt know why, but I will definitely other receipes from you :)


    1. Hi Albee thanks for the note. Actually both cornflour and cream of tartar serves the same suppose. The texture of the cake actually lies on the meringue and folding in of flour :) As for the cracked it due to the temperature of the oven. But I am glad you like the end result of the recipe :)

  9. Hi Ellena.
    I tried this recipe and the result is very good. Soft and bouncy.
    If I don't want pandan and coconut milk, just plain vanilla chiffon cake, what should I do?
    Thank you,

    1. Hi Anny, thanks for your feedback. If you are making a plain vanilla chiffon. Just substitute coconut milk with fresh milk and pandan extract with 1 teaspoon vanilla extract or i pop of vanilla bean. HTH :)

  10. Hi Ellena,
    Can I use soya bean oil instead of corn oil, normal cooking salt instead of sea salt and fresh milk instead of coconut milk for pandan chiffon? Thanks!

    1. Hi Chin Chin, yes you can use any type of oil or even coconut oil which is a health choice. Soy milk, fresh milk or even almond milk can be used depending on which flavour you are making :)

  11. Hi, can I use super fine plain flour instead of cake flour? Thanks!

  12. Hi Glenda, yes you can venture using different types of flour such as wholemeal, rice flour, plain, and etc. Just that texture wise will vary slightly :)

  13. Hi recipe calls for 1/4 tsp each for baking powder & salt. However method does not include these two ingredients. Shd I add these to the yolk batter?
    I m using top 8 inch bottom 7 inch & high is 4.5 inch tube pan. Everything is ok except the cake does not climb up only climb to half of the pan. Pls adv. Greatly appreciate.


    1. HI LeoGal, you can mix the salt to the coconut milk and baking powder to flour mixture. for the 8" pan i assume you are using 5 eggs recipe mentioned above. If the batter is being over mixed the cake won't rise high up to the tin. So you have to take note while mixing the whites and yolk batter together. Be as gentle as possible :)

      The batter should filled at least more tan 1/2 of the tin height.

  14. Hi.. I just tried this recipe. I used frozen pandan and 1% milk to get the Pandan juice. However, the cake doesn't really has strong smell of Pandan taste. it has a bit of the egg taste. Do you know what is wrong with my baking? I would like to try it again. Thanks

    1. Hi Yen,

      Like what you mentioned above due to the used of frozen Pandan leaves you might not get that lovely fragrant. Perhaps you can substitute it with pandan paste or alternately add in 1/2 teaspoon of vanilla extract to tone down the egg taste :) HTH


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