Pandan Chiffon Cake - by Caroline Lee

Pandan Chiffon Cake - by Caroline Lee
A: 6 egg yolks, 30g sugar, 180g self-raising / Top flour, 90ml oil, 100ml pandan juice
B: 6  eggs  white, 3\4 teaspoon cream of tartar, 70g caster sugar

Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.

  1. Preheat oven to 170°.
  2. Extract pandan juice from finely pounded pandan leaves and add some water
  3. Add egg yolk, 30g sugar, oil, colouring and mixture. Mix well using hand whisk.
  4. Sift Flour and fold into mixture. Mix until smooth. Set aside.
  5. Beat egg whites and tartar at high speed until formy. Add remaining 70g sugar and beat until stiff.
  6. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
  7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
  8. Pour mixture into an ungreased 21cm chiffon tin mould and bake for about 50mins.
  9. Turn tin over on a cake rack to cool before loosening cake. 
  10. (Adjusted according to individual ovens)



2: 蛋白打散至起泡时加塔塔粉打匀,分次加入糖打至硬性发泡


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at