Pandan Chiffon Cake

Pandan Chiffon Cake
6 egg yolks

70g caster sugar
95g corn oil
120g coconut milk
1 Tsp pandan paste
1/4 Tsp salt
155g top flour
1 & 1/2 Tsp baking powder

7 egg whites
50g caster sugar
3/4 Tsp cream of tartar

1. Sift flour, salt and baking powder.
2. Put the egg yolk and 70g of sugar in a bowl and whisk till the ribbon stage.
3. Add the oil and whisk till batter looks like thin mayonnaise.
4. Add the coconut milk and pandan paste; whisk & mix until combined.
5. Add the sifted flour mixture to the batter and gently whisk until all combined.
6. Next, whisk egg whites till foamy and add the cream of tartar, then gradually add 50g sugar when soft peaks form. Continue to whisk till stiff peaks are attained
7. Fold in 1/3 of the meringue into the yolk batter till all combines.
8. Continue adding 1/3 of the meringue until you have combined all mixture together.
9. Pour into 23cm tube pan & bake in a preheated oven at 170c for 1 hr.

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!

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