Pandan Chiffon Cake with Coconut Oil

Source : Preheat Oven At 180c Prepare A 24cm Chiffom Mould Stir Ingredients A In A Mixing Bowl Until Well Mixed In A Clean Mixing Bowl Fitted With The Whisk Att...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Ree

at : July 26, 2026

Step:

Preheat oven at 180C. Prepare a 24cm chiffom mould.
Stir ingredients A in a mixing bowl until well mixed.
In a clean mixing bowl fitted with the whisk attachent, beat egg whites and cream of tartar until bubbly, gradually add in castor sugar and beat until stiff peak.
Fold whisked egg white into A mixture in 3 batches.
Pour the batter into 24cm chiffon mould and bake in the preheated oven at 180C for 30-40 minutes or until cooked.
Invert the cake to cool. Unmold the cake, cut into pieces and serve.

Ingredients

Ingredients A:
8 egg yolks
100 g plain flour
2 tbsp corn flour
80 ml concentrated pandan juice (I used 20 pcs pandan leaves, blend in slow juice to get the juice)
70 ml virgin coconut oil
Ingredients B:
8 egg whites
120 g castor sugar
1/2 tsp cream of tartar (*optional)