Easy Bake Pandan Chiffon Cake

By Tamie Tui  •  0 comments  •   3 minute read

Easy Bake Pandan Chiffon Cake

This awesome recipe has been kindly shared to us by one of loyal customers. She is a Sarawakian Malaysian - an avid baker whom likes to test and refine recipes. It's no surprise that her hubby (a pilot flying the bushfire helicopters no less) is a massive fan of her home cooking (and we all know nothing compares to home cooking)! She's been sharing with us behind the scenes, all the wonderful dishes she makes for her devoted family and friends and we've been excitedly drooling all the way. We know a lot of you are missing family back home in Malaysia and Singapore so we hope that you enjoy this wonderful recipe!



  • Electric beater
  • Whisk
  • Spatula
  • Two clean and dry bowls (no grease means a better meringue from the egg white)
  • Bundt pan
  • Wire rack for cooling
  • Sieve
  • Wooden spoon


Pre-heat the oven to 175 degrees Celsius.

Step 1


  • 8 medium egg yolks
  • 2 ounces caster sugar
  • 2 ounces coconut milk or coconut cream
  • 3 ounces of corn oil or olive oil
  • 5 ounces of self-raising flour
  • 2 teaspoons of pandan powder


  1. Mix self-raising flour and pandan powder together and sieve. Set aside.
  2. In a separate bowl, beat egg yolks and sugar lightly with a hand whisk until sugar dissolves.
  3. Stir in coconut milk/cream and corn/olive oil and mix well.
  4. Fold the self-raising flour and pandan mixture into the egg mixture. Set aside.

Step 2


  • 8 egg whites (ensure there's no trace of egg yolk to get the best meringue)
  • 5 ounces of caster sugar
  • Pinch of salt


  1. Use an electric beater to beat egg whites until frothy. Add a pinch of salt.
  2. Slowly add the sugar whilst beating at a high speed.
  3. Beat until the egg white is stiff and shiny but not dry (about 3-5 minutes).
  4. Using a whisk, gently fold in half the egg white mixture into the egg yolk mixture until combined and then fold in the after half. Using a spatula, fold the mixture until smooth. 
  5. Transfer straight into a bundt pan. ***TOP TIP: do not oil the bundt pan as the mixture needs to cling onto the sides of the pan in order to rise prpoerly***.
  6. Bake for 40-45 minutes.
  7. Check to see if the cake is cooked by taking a skewer and poking gently into the middle of the cake - it's cooked if there isn't any runny mixture left on the skewer when you take the skewer out. Once cooked, remove cake from the oven immediately and invert pan onto a wire rack. Let it cool before removing the cake from the pan.
  8. When you cut into the cake, just take in the amazing fragrant smell of the pandan and ENJOY!
  9. Optional - whip up some fresh cream for a decadent tasting! And why not enjoy it with a beautiful cup of Malaysian tea or coffee 😉

👉 Just look at the inside of this light and fluffy chiffon cake. We love the beautiful green colour from the pandan powder!


*This recipe has been kindly shared with permission from our awesome customer which will remain anonymous for privacy. 


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