Rose’s Kitchen

Pandan Chiffon Cake

Pandan Chiffon Cake


170ml thick coconut milk

125ml corn oil

2 tbsp pandan juice

a little green colouring

8 egg yolks

9 egg whites

300g caster sugar

225g softasilk flour

2 tsp baking powder

1/2 tsp salt

1 tsp cream of tartar


1.  Blend 12 pandan leaves with a little water and extract the pandan juice.

2.  Sift flour, salt and baking powder together.

3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.

4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.

5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.

7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.


March 12, 2007 - Posted by | Cakes


  1. yummy, i try 2 do it but it come out quit thick, not soft as the one i buy, its little hard…… could u give me any idea?? thanks

    Comment by hientina | December 15, 2007 | Reply

  2. you need to mix the eggs for 3 minutes
    than add the rest of the ingredients and mix for another
    8 minutes succes!!

    Comment by floor | January 19, 2008 | Reply

  3. Hi
    can you tell me how to leave the cake to cool in tin before turning out when you invert the cake on the wire rack? Do you mean to cool the cake first then invert it? pls advice

    Comment by anne | June 12, 2008 | Reply

  4. awesome awesome awesome! except where can you get softassilk flour and pandan juice? 🙂

    Comment by dynamite | August 27, 2008 | Reply

  5. Hi Rose,

    I was searching for fish ball recipes and stumbled upon your blog. I’ve looked through some of your many interesting recipes. You even have pandan chiffon cake recipe! I’ve been wanting to make pandan chiffon cake for a long time now and I’ll definitely give your recipe a try. Thank you very much for sharing. Wishing you good health, always.

    Comment by wooly | October 6, 2008 | Reply

  6. Is there a good substitute for soft as silk flour.Is it readily available overseas in asian grocery store.
    Bless you for sharing yr amazing collection of recipes.Hope you are feeling well.Trust in the Lord Jesus.He is our healer and deliverer

    Comment by Jennifer | November 14, 2008 | Reply

  7. Hi Rose,

    Great website.. with all the mouth watering recipes to share. First time bumping into your blog……..really enjoy browsing!!!
    I wonder whether you’ve this Hainanese kuih”Ee Puak” with half peanut & coconut fiiling recipe to share with me??? I used to buy from the Sin. Hawker Ctr.

    Comment by Sandra | December 1, 2008 | Reply

  8. hi, where do ou get those cake tins from?

    Comment by Anonymous | January 23, 2009 | Reply

  9. Great recipie. Thank you. The cake turned out so well on my first attempt. I substituted the softsilk with cake flour. Very tasty and mouthwatering!!

    Comment by Tsui Li | December 18, 2009 | Reply

  10. Wow! you are so clever. Keep up the good work, Tsui Li!

    Comment by rose | December 23, 2009 | Reply

  11. Is the corn oil a necessary part of the recipe in here? Can i substitute it for vegetable or canola oil if I don’t have any corn oil?

    Comment by Lily | January 5, 2010 | Reply

  12. Hi Rose,

    I tried to find softasilk flour or cake flour but in vain. I read that all-purpose flour can be substituted for softasilk flour by reducing 2 tablespoons of all-purpose flour for every 1 cup of it. However, I thought I read somewhere that the 2 tablespoons should be substituted with corn flour but I have since not come across that info again. Thus, could you advise me on the appropriate substitution ? Thanks alot !

    Comment by susanna | May 2, 2010 | Reply

    • You can replace by using Hongkong flour.I ve tried it.

      Comment by Patricia | June 12, 2011 | Reply

      • Hong kong flour is expensive ,they called it ‘Pak Choy’ flour.

        Comment by jason | March 29, 2012

  13. Wow! I really love the color and since I am into baking ang cooking too. I’ll bookmark your blog. I have my own blog of recipes too 🙂

    Comment by julie | February 26, 2011 | Reply

  14. Hallo Rose
    In your chiffon cake cream of tartar to be added. I live in Switzerlan is there any other word for cream of tartar?
    Thank you…

    Comment by Nurlaila Egger | April 28, 2013 | Reply

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