Pandan Chiffon Cake


Finally, my chiffon cake is in the right shape after many attempts.

Part 1:

  • 5 egg yolks
  • 25g sugar
  • 100g cake flour
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • approximately 90ml pandan leave juice

Part 2:

  • 5 egg white
  • 60g sugar
  • 1/2 tsp cream of tartar


  1. Add 25g sugar into the egg yolk and mix well.
  2. Add the shifted cake flour and baking powder into the mixture.
  3. Add the pandan juice and oil into the mixture. Mix them well and without any lump.
  4. Beat the egg white and add 65g sugar gradually.
  5. Beat the egg white until soft peak and add cream of tartar.
  6. Then, beat the egg white until stiff peak (turn the mixing bowl and the egg white will hold).
  7. Put 2 to 3 scoops of egg white into the pandan mixture. Scoop around it

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