Recipe: Pandan Chiffon Cake

by April@MyFoodTrail on August 16, 2011

in Baking, Cakes, Recipes

In last year’s Cookbook Challenge, I tried to make a pandan cake and failed spectacularly! It looked embarrassingly bad! That put me off trying to make it again, even though I had a lot of helpful readers give me links to recipes for pandan cakes that worked for them.

One night when I hosted a dinner at my house, Thanh brought over his famous alien green frosted pandan cake. It was so deliciously moorish, I couldn’t stop at just one piece. I decided I would try making pandan cake again using his recipe since it has been proven to work and I had tasted the results.

Thanh’s cake tasted great, but it was denser than the pandan chiffon cake I remember from my childhood. His recipe also called for only 100ml of coconut milk, but a small can of coconut milk is 165ml and I didn’t want to waste the rest of the can. I read a few other different pandan chiffon cake recipes online and decided to change some bits of Thanh’s recipe to the version below.

There are some challenges in making the perfect pandan cake. Firstly you have to beat the egg whites to really stiff peaks, but without taking it too far. Next you also have to beat the egg yolks and sugar long enough to produce a pale mixture. Lastly, you have to make sure you don’t put the cake in the oven too long, or you’ll dry it out and it won’t have the lovely light, moist texture. It is essential to use an ungreased ring tin, often called a sponge cake tin or angel cake tin.

I brought a pandan cake to work for a communal lunch and I think the green colour might have scared off some of the Australians who had never seen it before! I had to make a sign saying it was a pandan coconut chiffon cake and after that the cake disappeared in the blink of an eye! I kept getting questions of “What is PAN-DAN?” (as opposed to the proper pronunciation of “pun-dun”). I said it is a leaf that is used in Asian cooking, but later I realised I should have called it Asian vanilla!

Pandan Chiffon Cake

Pandan Chiffon Cake_009

6 egg whites
125g caster sugar
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence
165ml coconut milk
2 tbsp vegetable oil
1 ½ tsp pandan essence
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt

1. Preheat oven to 160C (140C fan forced).

2. Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.

Pandan_Cake_Method 1

Left: Mixing the egg whites; Right: Stiff peaks

3. In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.

4. While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.

5. Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.

6. Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.

Pandan_Cake_Method 2

Left: Egg white mixture; Right: Adding egg whites to green mixture

7. Add the remaining egg whites and fold extra gently as not to deflate the batter.

Pandan_Cake_Method 3

Left: Gently folding in egg whites; Right: Batter in tin without smoothing top

8. Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.

9. Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.

Pandan_Cake_Method 4

Left: Pandan cake straight out of the oven; Right: Pandan cake once cooled

10. Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.

Pandan Chiffon Cake_010

Results: This recipe produces perhaps one of the softest, fluffiest cakes you will ever taste! Someone described it as eating a cloud, or a marshmallow cake, but with better texture. It grows quite high when cooking but sinks a bit upon cooling, but I think cooling the cake in the tin upside down definitely helps keep its fluffiness.

Would I make it again? Yes, I have already made it multiple times. I would like to further tweak the recipe and see how different proportions of ingredients change the taste and texture, but this recipe is pretty good as it is now.

Over & Out, April xx

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{ 90 comments… read them below or add one }

Miss Adriennely August 16, 2011 at 10:52 pm

Looks good April! I fail at making chiffon cakes 🙁


April@MyFoodTrail August 17, 2011 at 11:44 am

It’s not that hard. You just have to beat the yolks and whites enough and be gentle when mixing the batter. You will get there – you’re so good at baking everything else!


Sarah August 16, 2011 at 11:09 pm

I’ve never used pandan before and am very curious to start trying it out in my own kitchen. This recipe looks great. The texture you’ve got on that is super airy – almost like eating a cloud. Nicely done.


April@MyFoodTrail August 17, 2011 at 11:46 am


Pandan essence is available at Asian grocery shops and is great for use in sweet desserts, rather than extracting juice from the pandan leaves. Good luck with trying it out!


Christina Yeung May 16, 2012 at 10:22 pm

I am looking to buy the chiffon cake tin (ring cake tin) like your picture one but no success. Could you please advise me as where to get hold of one. I have been looking, all of them do not have a flat bottom, most of them like a jelly mould.

I would be grateful if you could help me finding one in UK or even from abroad like Malaysia. I know they specialized in this Chiffon Cake.


April@MyFoodTrail May 17, 2012 at 11:33 am
Kat (Spatula, Spoon and Saturday) August 16, 2011 at 11:42 pm

Is this the same recipe as what you brought on Saturday??? so good!


April@MyFoodTrail August 17, 2011 at 11:46 am

Yep, same cake! Though I thought I cooked the cake I brought on Saturday a bit too long so it was a bit dry compared to ones I’ve made before.


Carolyn August 17, 2011 at 12:32 am

So glad you tried again–it looks amazing!! Great for a St Patty’s day celebration (in march) or Christmas one (just add red icing)…LOL or just have it anytime! =P
Cookin’ for my Captain


April@MyFoodTrail August 17, 2011 at 11:47 am

What clever ideas! It’s a great “green” occasion cake, but I’m all for having it anytime! 🙂


Michelle chin August 17, 2011 at 8:46 am

Man, I love pandan chiffon cake! It is part of my childhood!


April@MyFoodTrail August 17, 2011 at 11:48 am

I think it’s part of most Chinese people’s childhoods… if not, they are seriously missing out!


Ling Lim August 17, 2011 at 2:44 pm

Hi April, this looks so yummy, I ll try out this recipe soon. How about for a variation, you try to find the recipe for yam and pandan chiffon cake. I love that one too.


April@MyFoodTrail August 17, 2011 at 9:19 pm

I’ve never heard of yam & taro cake before, but I don’t really like taro, so I’m not going to be making it anytime soon! 🙂


Ling Lim August 22, 2011 at 2:21 am

I did it!! nice recipe!! no collapse, looks like ones you get from asian grocery hehehe.. very proud of myself. how about recipe for choc chiffon? hehe


April@MyFoodTrail August 22, 2011 at 9:22 am

Yay!! Glad to hear you had success!! You should try and experiment with other flavours and report back! 🙂


Lorie May 11, 2012 at 9:17 am

I do purple yam cake (taro) and the procedure is almost the same but you have to add some more ingredients and use frozen taro or the purple yam spread (can be found in Asian stores)


April@MyFoodTrail May 11, 2012 at 2:15 pm

Thanks for replying!


Hannah August 17, 2011 at 2:50 pm

Oh gish golly gosh!! I’ve always been scared of recipes for chiffon cake despite craving them on a regular basis, partly because the ones I’ve seen specify “cake flour”. But you had success with plain flour! Be still my beating pandan-lovin’ heart…


April@MyFoodTrail August 17, 2011 at 9:18 pm

Haha, that’s so cute! I think you are supposed to use cake flour to get a lighter texture, but this recipe is more “user friendly” with the plain flour and baking powder!


Thanh August 17, 2011 at 9:36 pm

Seriously brilliant cake April. I shall be “borrowing” your recipe from now on and using it rather than develop my own any further. I’ll still make my version sometimes when I prefer a slightly denser cake.

My only suggestion is that you must do the “Thanh Icing”. You know you want to. It tastes so much nicer with the fudge.


April@MyFoodTrail August 18, 2011 at 12:04 pm

I think the icing would probably suit the denser cake. The icing would overpower the light and fluffy cake, but I guess I ought to try it before I give my opinion! 🙂


Iron Chef Shellie August 17, 2011 at 10:19 pm

looks damn good!!!!!! I looove a pandan chiffon cake 🙂


April@MyFoodTrail August 18, 2011 at 12:05 pm

It’s not as high as yours though… I think my tin is bigger!


msihua August 19, 2011 at 8:59 pm

THat just looks too sinful and delicious! APRIL please make me one too!!!!!!!!!!!!!!!!!!!!!!!!!


April@MyFoodTrail August 20, 2011 at 12:08 pm

I’ll have to make it next time I see you! 🙂


penny aka jeroxie August 21, 2011 at 10:45 pm

I want to bake this…. I have a fluted pound cake thin, does it work?


April@MyFoodTrail August 22, 2011 at 9:21 am

I guess you won’t know until you try! It’s best to use a ring tin (so the cake has a hole in the middle) and make sure you don’t grease the tin. If the fluted tin is not smooth and you don’t grease it, you might have a hard time getting it out.


Emma @CakeMistress August 22, 2011 at 9:19 pm

Ooh, I’ve been wanting to bake one of these since I tasted Thanh’s at one of the cooking the books. Thanks for the tips!
I’ve found Pandan essence nearby too, although I’ve been very uncultured and called it Paan-daaan all this time *blush*


April@MyFoodTrail August 22, 2011 at 9:47 pm

Hehe, it’s ok… the spelling is misleading and at least you know the correct pronounciation 🙂 Let me know how you go with making the cake!


Clare @ Mrs Multitasker August 25, 2011 at 11:31 pm

April the pandan cake looks PERFECT! Yum! Now I want some…
And I’ve been out of the blogosphere for the while.. just noticed your awesome new banner. Love it!


April@MyFoodTrail August 26, 2011 at 10:14 am

Clare! I’ve been wondering what happened to you! Good to see you around again 🙂


Winston - The Hungry Excavator September 18, 2011 at 3:22 pm

I think where I fail most is at folding the egg whites gently. I always tend to over do it and so my cakes don’t rise as nicely as yours here. Do you do it up until you get an even colour? Hope my cakes turn out as beautifully as yours do one day! Still learning and honestly quite bad at it sigh =(


April@MyFoodTrail September 18, 2011 at 5:30 pm

I think the trick is for the egg whites to be very stiff and to fold gently. I find I have to fold for quite long to get an even colour. The first time I didn’t fold the egg whites until I got an even colour so I ended up with pockets of egg whites that looked like spider eggs!! I think this recipe is quite forgiving… give it a go and let me know how it works out for you! The tin you use also makes a difference – it has to be a ring tin.


Winston - The Hungry Excavator September 18, 2011 at 11:15 pm

Ohhh okay, I’m still inexperienced in the baking department, but may I ask why a ring tin would be better? Btw thanks heaps for the tips!! I’m always anxious that I’ve folded quite a while but still haven’t gotten an even colour. Maybe it’s my folding technique and also the fact the eggs should’ve been stiffer. Really appreciate your advice, this is gold cause I’m quite clueless =/


April@MyFoodTrail September 25, 2011 at 5:49 pm

A ring tin helps the cake rise higher as the batter would have more surface area to “climb” onto! Good luck! If you try out this recipe, let me know how you go!


Bianca @ The Cooking Capers November 6, 2011 at 12:22 pm

Haha, I’ve been calling it paaan-daaan as well! 😛 oops! No one ever corrected me though :O I will pronounce it properly from now on 🙂

Thanks for bringing this cake last night, it was SO good! I’m going to have to attempt it at home, although I don’t have an electric mixer :S I think my arm will fall off if I try to beat this by hand!!


April@MyFoodTrail November 16, 2011 at 1:07 pm

I’m glad I introduced you to the wonderful world of pandan cakes! 🙂 You’ve been missing out!


Ann Lim November 11, 2011 at 4:26 pm

Hi April,i tried to bake the pandan chiffon cake using your recipe now.
I’m really excited to see whether i’m success doing it or not.But seems the top will turn brown so fast.So i’m using the aluminium foil to cover the top but the skinat the top drop off when i put the aluminium on it.So i took out the aluminium foil cos i afraid it will make my pandan cake look not nice and messy ha ha ha 🙂 I cant wait to try it 🙂

Thanks April for sharing this recipe 🙂

Ann Lim


April@MyFoodTrail November 16, 2011 at 1:06 pm

Thanks for your feedback Ann! Hopefully the cake still tasted nice. Next time, try to make sure the aluminium foil doesn’t touch the top of the cake!


Claire January 2, 2012 at 8:34 pm

Hi April,

I chanced upon your blog while hunting for a Pandan cake recipe. i followed yours and my cake turned out deliciously nice and warm, exactly what i wanted! thank you for sharing.

I have a question though. you were quite insistent that we should not grease the thin, but did not explain why. could you enlighten me? does it have something to do with the “rising” of the cake?


April@MyFoodTrail January 4, 2012 at 2:48 pm

Thanks for the feedback Claire! I’m glad to hear it worked out for you!

You are not supposed to grease the tin so that the cake batter can “rise / climb” up the side of the tin better. I’ve never tried it with greasing so maybe it doesn’t make any difference? Next time I shall try greasing the tin and report back!


Angela February 21, 2012 at 8:06 pm

What size of angel tube pan did you used for this cake?


April@MyFoodTrail February 24, 2012 at 1:02 pm

I measured my tin and it is approx 24cm across the top (internally), which is approx 9.5 inches.


Sandra March 1, 2012 at 4:44 pm

Hi, just wondering what size tin you used for this recipe? I’ve purchased an 18cm Chiffon Cake tin but it looks small compared to your photos. 🙂


April@MyFoodTrail March 4, 2012 at 8:24 pm

I can’t remember the size of the tin, but across the top of the tin, it is approx 24cm or 9.5 inches.


Lorie May 11, 2012 at 9:10 am

I just tried this recipe tonight since somebody ordered pandan cake for a birthday celebration and this cake is really rocking. Everything turned out great except the green color, which is not a big deal, I can always add a little green food coloring for it. The texture, the softness and the flavor is awesome, I almost finished half of the cake myself without even putting icing on it. But I made a little tweak on the recipe, I simmered the coconut milk with at least 2 pandan leaves to add more flavoring and let it cool then follow the instructions.


April@MyFoodTrail May 11, 2012 at 2:15 pm

Thanks for coming back and giving your feedback! Glad to hear you enjoyed it 🙂


hong May 20, 2012 at 2:07 am

Hi there! I just tried this recipe and the flavor is great but for some reason, the cake itself is super dense, really heavy and just has a strong essence of egg. I tried it again with only half the egg whites and it turned out a little fluffier. Also my egg whites when I mixed it went foamy but at the bottom was still egg, not the thick white paste you have in your photo. Could you tell me what’s wrong?


April@MyFoodTrail June 14, 2012 at 2:37 pm

Sorry for the delayed reply!

It is likely that you haven’t beaten your egg yolks or egg whites far enough. The egg whites shouldn’t be foamy when they’re done. They will start foamy, but then slowly turn smooth and silky and once they are beaten enough, they should not fall out of the bowl when turned upside down.

Hope that helps.


Nurul May 25, 2012 at 8:50 pm

I made this today and it was perfect. Thank you!


April@MyFoodTrail June 14, 2012 at 2:41 pm

Thanks for coming back and leaving your feedback! 🙂


Michelle Yip June 24, 2012 at 6:42 pm

HI! i tried making these yesterday and it was amazing!! 🙂 can you use a normal cake tin instead of a ring tin? thanks!!


April@MyFoodTrail June 25, 2012 at 9:50 am

You can make it in a normal cake tin, but I think it is more likely to sink in the middle as it doesn’t have the ring to ‘grab on’ to. You will probably need to cook it slightly longer or turn the temperature up so that the middle gets cooked.


LKY June 27, 2012 at 10:42 pm

Thank you so much for the recipe. It’s great and I have been missing it for soooooo long.


April@MyFoodTrail July 1, 2012 at 6:01 pm

Thanks for coming back and leaving a comment! I’m glad you are able to satisfy your pandan cake cravings now! 🙂


juan August 4, 2012 at 9:52 pm

why is the batter still so stiff after adding coconut milk? Mine became really watery, please advise. 😀


April@MyFoodTrail September 10, 2012 at 3:07 pm

Sorry for the delayed reply. Don’t worry if it becomes too watery, once you add the egg whites it should be okay. I hope the cake worked out for you.


Van September 6, 2012 at 11:42 am

Hi there, thank you soooo much for this recipe. I’ve tried various recipes for this particular pandan cake that my husband loves so much. Mine’s in the oven now but i can’t say that I’m happy with it. For some odd reasons after ive beaten egg yolks and slowly added the coconut milk mixture, my egg yolks didnt look as thick as your one, even after i’ve folded the flour mixture and the egg whites, it’s runny. I’m sure i’ve beaten the egg yolks until it’s thick and creamy, where did i go wrong? There are others who have succeeded with this recipe, how comes i can’t get it right? Please do give me ur advice regarding this, thank you ^^


April@MyFoodTrail September 6, 2012 at 4:20 pm

How did the cake turn out after it finished baking? I find this recipe is quite forgiving. Even if the consistency isn’t as thick as mine, it still turns out okay in the oven and still tastes great. You have to make sure the egg whites are beaten until they are very stiff or else that can result in a thinner mixture.


Van September 7, 2012 at 2:22 am

Hiya, thanks for the reply. It turned out crap >_< Took 1h15mins in my fan oven @ 140'C and the top was still not brown enough. It deflated a bit after cooling down, not as fluffy as i thought it would be and a bit hard and wet as well… I made sure the egg white was beaten stiff (turned the bowl over to see if it will fall off but it remained in the bowl, unchanged). One question tho, when I add the coconut milk mixture, can i whisk manually @ a slow pace or do i still have to use the electric whisk? And what kind of coconut milk should i get? I'm in the UK and they sell many types here (i used the 54% coconut extract). Does it matter if i used a thinner coconut milk?


April@MyFoodTrail September 10, 2012 at 3:05 pm

The coconut milk I use is TCC brand and looking at the label, it is also 54% coconut extract, so what you are using is fine.

If it was taking so long and after 1hr 15mins the top isn’t brown, then your oven mustn’t be operating at the correct temperature. There is also a fine line between overcooking it as it will not be as light and fluffy.

Mine also deflates a bit, but still is light because I let it cool upside down.


Lily September 10, 2012 at 1:18 pm

Hi April,

I have used your pandan recipe and pls see fllwg comments

1. I hv used a 18 cm loose base tin form (hole in middle) around 7 inch. but I find it a lot of batter being left over after I poured into the pan and it wasted a quite a lot of batter. How can I go about this with the remainder as my oven not big so i cannot put 2 pan ? I see that some people saying that they use the remainder batter and put them to make muffins. But muffins take only 20 minutes and if i open the oven after 20 minutes will it affect my chiffon cake
Can i keep the remainder of the batter for another day ?

2. How can I make measurements on the recipes if I am using a 18 cm tin pan as u are using 24 cm pan ?

3. Actually my first time baking was not bad as the brown colour (externally) is okay and is also considered fluffy. However, one issue I found is that when we ate the cake my husband commented is a little wet (feeling wet when eating) ….do you call this moist ? I always find this problem even if I see other tutors doing this cake. Any idea on this and any idea or suggestion ?

4. I will like to adjust the measurements of your recipes as i bought a pan of 18 cm (ard 7 inch)…any idea how to adjust the measurements as i know it cannot be adjusted proportionately ? Can i use half recipe ? Or what about the egg whites

5. I hv tried using pandan juice (extracted fm leaves) and vanilla flavour, I do not think is strong enough but is natural and colour is light yellowish. Is it okay if I add a little pandan paste onto it on top of natural pandan juice.
n vanilla flavour ? Do i need to dilute the pandan paste with water or i can add a drop of it into the egg yolk mixture without diluting it ?

I wanna try baking the cake tomorrow. Pls advise your thoughts asap.

Lily malaysia currently living in HKG


April@MyFoodTrail September 10, 2012 at 3:02 pm

Hi Lily,

To answer your comments in order:
1. I wouldn’t keep the batter for another day as once you have mixed all the ingredients together, it starts to activate the gluten etc in the flour so if it’s not baked straight away (or in the next hour or so), it will alter the flavour and texture of the cake. I would suggest baking the muffins after baking the cake if you are worried about opening the oven during cooking.

2. Sorry, I can’t help you with this one as I don’t have an 18cm pan. Maybe you can try halving the recipe and testing out whether that works (ie. using 3 eggs and adjusting other ingredients by half)? If it’s not enough batter, you can maybe use 2/3 of the ingredients (ie. 4 eggs?).

3. I do get that slightly wet feeling sometimes and that comes from letting the cake cool from the tin. It does make the cake moister. If this is a problem for you, you can try removing the outer pan when the cake is semi cool, but leave it inverted with the middle ring still attached to the cake until it is completely cool. This may affect how light and fluffy the cake is though.

4. As mentioned in (2), you can adjust the ingredients in half. Remember that 4 tsp (5ml) = 1 tbsp (20ml) in Australian standards.

5. The pandan paste or essence does not need to be diluted. You can drop it straight in, but I would advise mixing it with the coconut milk to get a consistent colour.

Hope that helps.


lily September 10, 2012 at 3:23 pm

Hi April

Thks for replying me point by point.

I do not understand your reply in point 4. I m a malaysian n currently living in hkg. My measurements should be all in Asian standards.

According to your recipe all the tsp do we still need to half it or 2/ 3 of it if i decided to half the recipe or use 2/3 of the recipe



Lily September 11, 2012 at 7:13 pm

Hi April,

This Lily and finally I hv used the recipe and measurements with 2/3 of all the ingredients. Sharing a bit of my experience here.

1. For the essence I hv actually used a bit of vanilla essence , pandan juice (natural about 20 ml) and a 1/4 tsp of pandan paste so that colour will be a little greener as if u use just natural pandan juice it will be kinda of yellowish. Pandan paste add more a little fragrance to it especially u can smell it when it is baking in the oven.

2. I hv not tasted it yet but this time it works out better (in terms of shape) unlike the 1st time it looks like a bit of being cramped besides and like a mushroom though taste ok.

3. However, unmoulding the cake fm the mould is still not totally perfect and i still see some areas around the cake especially the brown layer being peel off a bit here and there. Any ways to unmould the cake better ? do yuo hv any technique ?

4. For the batter since i used 2/3 of the ingredients this time turned out that there is no wastage of batter at all.

5. After tasting it tonight , I will let you know how is the cake and fluffiness of it. One thing I found this time the cake is more moisture than last time. Is this normal for pandan chiffon cake

6. This time I used the temp at 140 C force fan but can I use higher temperature at 160 C force fan ? I find the colour of brown turned faster using 160 C and more even for the whole cake. Does the temp affects the moist ?



April@MyFoodTrail September 13, 2012 at 10:08 am

Thanks for coming back with your response Lily. Yes, I would have suggested using 2/3 of the measurements for the mixture to get less batter and a smaller cake.

I don’t have any suggestions on how to unmould the cake better. The only way to get a clean brown layer is to grease the pan or have a higher oil content in the cake, but I think doing that compromises the texture. If you cook it faster, I think it will affect how moist the cake it, but you will need to experiment. That’s the fun part of baking… trial and error and realising what works best for you 🙂


lily September 13, 2012 at 10:25 am

I hv tasted the cake which i am supposed to come back to you. The cake was ok n fluffy.
Do you think temperature will affect te brown layer
Is it okay to use fan force at 160 C for first 10 minutes n then 140C for the rest
If done such a way any idea what will happen


lily September 13, 2012 at 10:28 am

Hi April

One more question is that you mentioned putting aluminium foil if top turns brown very fast. Do i put it while the cake is baking half way or when


lily September 20, 2012 at 7:55 pm

Hi April

This is my 3rd time baking the cake. This time even if i used 2/3 of the recipe the shape of the cake collapsed. I do not know what happen


Lillian October 7, 2012 at 6:49 pm

hi, April,i didi follow ur recipe, but the result is little bit different from my expectation. i used 4 eggs instend of 6 eggs, and used 100g self-raising flour,100g sugar and i added abt 1 tsp tartar powder. I hv some question want to ask you.
1. For my cake, the top is ok and soft, but the bottom is little bit hard ,feel like condensed.But i did whisk the egg white very well. Even i turned over the mixing bowl, the egg white didnt pour out.But the cake is not soft as i supposed.
2. My cake seemed too wet, is not dry and soft as yours. Do you think it is because i add too much coconut milk? Do u think i should add less coconut milk, because i used less egg and flour? Usually, how to make the cake dryer?
3. The taste is little sour, i dont know why? Do u think because i add too much tartar powder.
Plz give me some recommandation to improve my baking skill. It would be grateful if u could gime some tips.Tks so much!
Looking forward ur reply.


April@MyFoodTrail November 8, 2012 at 8:41 am

Sorry for the delayed reply to your comment. If you want to adjust the ingredients, like only using 4 eggs instead of 6, you are only making 2/3 of the recipe because of the less eggs so you will need to adjust the rest of the other ingredients and only use 2/3.

I never use tartar powder so I’m not sure if that is the reason why your cake tastes sour, but I suspect it is. Tartar powder is not the same as baking powder. You should be using baking powder if you are using plain flour, leave it out if you are already using self raising flour.

Hope that helps.


Karen October 15, 2012 at 3:48 pm

Hi April, thank you so much for this recipe. I was scared when making it that the cake would collapse or that it wouldn’t turn out nice and fluffy but I made it yesterday following your exact recipe and it turned out PERFECT.
I beat the egg whites until they formed stiff peaks and the egg white mixture grew like more than triple in size lol. There was sooo much batter, I had to transfer the mix into a larger bowl. The batter was quite liquidy, not like usual cake mixtures so I was afraid that it would turn out too wet but I gave it a go anyway. For me, the batter made one medium sized round cake (I don’t have an angel cake tin) and also 7 muffins. After filling my cake tin about 3/4, I added about 2-3 tablespoons of SR flour to the batter and filled my muffin tray. I think it’s definitely needed to turn the cake pan upside down after taking it out of the oven so that it holds its shape. The only problem I had was getting the cake out of the tin and having the outside edges of the cake sort of ripping off. Maybe next time I will buy an angle/ring tin.. But would using baking paper help or will the edges still get stuck to the paper? ><

But other than that, the cake and muffins turned out super light and fluffy. It tastes exactly (or even better) than store bought pandan cakes 🙂 My family and boyfriend loved it! I will definitely be making more pandan cakes! Thank you again for this recipe 😀


April@MyFoodTrail October 28, 2012 at 2:42 pm

Thanks for the feedback Karen! The problem with using baking paper is that when you turn the cake upside down, it may fall out! And apparently if you don’t grease you pan, the cake gets some of it’s height by “climbing” up the sides. It is still a bit difficult to get out from an angel/ring tin, but worth it for a light, fluffy cake!


chloe October 18, 2012 at 7:57 pm

Thank you for sharing your recipe April. I also live in Australia & was wondering what size egg do you use for this recipe? Thanks in advance 🙂


April@MyFoodTrail October 28, 2012 at 2:40 pm

Hi Chloe, I use large eggs for all my recipes (700g per dozen).


Chiffon Lover.... March 1, 2013 at 12:49 pm

Hi April, I only have a ring cake thin but it has designs will it stick to the design ?


April@MyFoodTrail March 1, 2013 at 1:04 pm

It is likely it will stick to the design. It’s best to use a flat surface as you are not oiling or dusting the tin.


Chiffon Lover. March 1, 2013 at 3:06 pm

Thanks I tried it just now with another pan but I failed badly…
Thank You for replying so fast 🙂


chiffon Lover.. March 1, 2013 at 3:02 pm

I failed badly and wasted alot of eggs and my chiffon cake didn’t grow at all but anyway thanks for the recipe can you give me some tips because my bacth came out with grains so I straied it .
Thank You April….


April@MyFoodTrail March 1, 2013 at 3:18 pm

I’m not sure what you did wrong, especially if you had grains?! The most important part to help the cake grow is making sure the egg yolk mixture is beaten until it is pale and thick and the egg whites are beaten until it is stiff, but not beating too far or the texture will be affected. Make sure you sift your flour slowly into the mixture and when folding, fold slowly as not to let out too much of the air.

I’m sorry I can’t offer more help but I have made this cake more times than I can count and have never had a problem.


Sophia August 25, 2013 at 2:22 pm

Thank you for your recipe 🙂 my confidence in making chiffon cakes is restored! I just made this and it turned out perfect 🙂


Eunice September 14, 2014 at 9:21 pm

Hi there,

just wondering, how much sugar do I need to add to the egg white and to the panda mixture or do i just add the sugar to the egg white? I’m a bit confused from the recipe, some clarification would be great, thanks!


April@MyFoodTrail November 5, 2015 at 7:22 pm

Hi Eunice, you need to slowly add 125g of egg white to the sugar after it’s been whisking for about a minute.


ups postal boxes September 22, 2014 at 9:31 am

This site was… how do I say it? Relevant!!

Finally I have found something that helped me.


sheali January 22, 2015 at 11:02 pm

Hi, I tried this recipe last night, the cake is so fluffy!

I would cut down amount of sugar next time, as my mom commented that the cake is too sweet.

Thanks for sharing recipe!


Tim Greening-Jackson May 8, 2016 at 2:57 am

“I think cooling the cake in the tin upside down definitely helps keep its fluffiness.”

Yes. I’ve tried making (orange) chiffon cake a few times. The mistakes I have learned from are

1. Always knock the full cake tin a few times on the work surface to get rid of air-bubbles (otherwise you can easily get a deformed cake).
2. Don’t grease the tin, otherwise as the cake cools it will shrink away from the side of the tin and look strange.
3. Invert it immediately so gravity in on your side, stretching the cake from the roof of the tin rather than compressing it.


April@MyFoodTrail May 8, 2016 at 12:11 pm

Great tips Tim, thanks 🙂


Valere March 21, 2017 at 8:53 pm

Just to check, is it coconut milk or coconut cream? Will it be different if I use coconut cream?


Vero April 6, 2017 at 10:47 pm

Love, love, love your recipe! I was looking for the perfect pandan cake recipe and tried yours last week, it turned out excellent except the thin bottom layer which was a oddly dense. So today I have tried to replace caster sugar by ice sugar to beat the egg whites, and now I can say this pandan cake is PER-FECT! SO a big thank you all the way from France!!


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