Pandan Chiffon Cake

by Aida Azizuddin on Thu, February 21, 2013

There’s something really nostalgic about tucking into a slice of pandan chiffon cake. Light as air, this classic dessert have been a Malaysian favourite for years. The pandan smell is so inviting that the cake will vanish as soon as it’s out of the oven!

Take a bite back into time...

Serves 6 people

Invite friends over when you're baking this cake, the smell will drive them nuts and they'll be dying for a slice!

Do not grease the bundt pan, this will cause the cake to not rise and you won't get the tasty brown crust.

Foodster's Verdict

Pandan Chiffon Cake


  • Preparation
  • Total
    1hour 5minutes
    5 Eggs
    100g Flour
    1 Tsp Baking Powder
    100g Sugar
    60ml Corn Oil
    70ml Santan Fresh
    100g of Pandan Leaves + 5 Tbs water

1. Blend pandan with water. You can add some santan to the mixture to make it easier to blend.

2. Strain it. You need about 100ml of juice.

3. Separate eggs. Beat yolk with 50g of sugar until pale and fluffy.

4. Add corn oil to pandan juice and egg mixture.

5. Sift flour 3 times with baking powder. This makes it really light and airy.

6. Fold flour gently into the egg mixture. Put aside.

7. Whisk egg whites, gradually add 50g of sugar while whisking (one Tbs at a time)

8. Fold egg whites into the batter. Transfer batter to a ring bundt cake pan.

9. Bake 40-45mins at 160-175C.

10.When taking it out from the oven, you have to invert it upside down straight away. Let air circulate so that it shrinks a little.

11.Let it cool down completely for 1 hour or more, use knife around it and it will get out. Then scrape out the bottom too.



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