Cooked Dough Pandan Chiffon Cake烫面班兰戚风

There are many different flavour of chiffon cake, but pandan flavour is still our all-time favourite. 

Cooked Dough Pandan Chiffon Cake烫面班兰戚风

Source : Wen’s Delight

(Slight modification)

Makes : one 8” chiffon cake


5 egg yolks

70g coconut milk

40g pandan juice

50g butter

90g cake flour

1/8 tsp pandan paste (optional)

5 egg white

80g castor sugar

1/8 tsp cream of tartar ( not included in original recipe )


1. Preheat oven at 170 deg C.

2. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.

( I add in pandan paste in this step )

3. Follow by egg yolks, add in slowly and mix well, set aside.

4. Whisk egg whites till foamy and add in sugar whisk till stiff.

( Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium-high speed until stiff peak forms )

5. Add in 1/3 meringue into the cooked dough and fold well.

6. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

( Add the remaining meringue and gently fold in until well combine )

7. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

8. Invert the cake to cool, unmould when completely cooled.


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