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Pandan Chiffon Cake


  • 5 Yolks
  • 50 gr Sugar
  • 150 ml Pandan Juice
  • 190 gr all purpose flour (sieve with baking powder)
  • 1 tsp Baking Powder
  • 100 ml Olive Oil
  • 5 Egg whites
  • 1/4 tsp cream of tartar
  • 80gr sugar



1. Mixed the Pandan Paste (I use the one on the picture. It was made in Indonesia) with 145ml warm water (or coconut milk for a richer taste) to make a cup of 150ml pandan juice. (Or if you found Pandan leaves, process them to get 150ml of juice)

2. Beat the yolk with fork adding sugar and mix till sugar dissolve (or you can use powdered sugar)

3. Mixed in Flour

4. Add oil

5. Mixed them well. It should be a thick consistency by now.

6. In a different clean bowl, beat the Egg whites until foamy (with electric mixer; be sure the whites are free from any trace of yolk; use a super dry and clean beaters and bowl)

7. Add in Cream of Tartar (just ignore this if you don't have)

8. Add in sugar in 3 parts

9. Continue beating on the whole process of adding and beat until stiff peak.

10. Gently fold in 1/3 of the whites into the yolk mixture with a spatula

11. Continue folding until all the whites turning green Do not over-mixed

12. Pour into the chiffon cake mould 

13. Bake in preheated 340F oven for 45Mins

14. Bring out from the oven and flip it upside down standing between 2 bowl or mugs and let stand for 30 minutes or until cool-er

15. Un-mould it gently with hand.. Pray that it will be spongy and yummy..

16. Deep Breath… Cut… peek if the texture is right: an even sponge and light cake … feel super happy cause it turns out pretty & yummy… ENJOY… YAY!!!!


  • Whatever you decide, make sure the ‘liquid’ for the yolk mixture not more than 250ml. For instance if the Pandan Juice is around 160ml, decrease your oils to 90ml. 
  • I had tried using coconut milk + Pandan paste. It smells heavenly and taste stronger. But somehow it didn’t rise as proud as the one with water.
  • DO NOT substitute Olive oil with coconut oil or Melted butter. I tried and failed. Seems like those ‘oils’ were too heavy for this cake. They work well with Corn oils; Canola and Vegetable oils thou. If you decided to try other oil and success, let me know.. I wanna learn too…  ;)
  • Happy Baking! Hugs & Love.. xoxo

shared by WBFN Member Sury Suryati