Pandan Chiffon Cake by Regina Jawad Baig

Ingredients for egg yolk mixture
6 egg yolks
2 Tablespoon Pandan Juice (blend or pound to extract juice from leaf)
150gm Coconut Milk (Heng guan fresh coconut in packet)
¼ teaspoon of Salt
4 tablespoon of Corn oil
1 teasoon Pandan Paste (phoon Huat brand)
80 gm Caster Sugar (refine caster sugar from SIS is best)
1 teaspoon of Ovelette (cake stabilizer)
*120 gm Cake Flour
*20gm Hong Kong Flour

*(or/unless you don't have cake flour then you may use 100gram plain flour, 40gram hong kong flour and 1 teaspoon of baking powder)

Note: best to sieve 2 types of flour together

Ingredients for egg white mixture

6 egg white
¼ teaspoon Cream of Tar Tar
100 gm Caster Sugar (refine caster sugar from SIS is best)


In a big bowl : Mix all the egg yolk ingredients together except flour till smooth (note lastly then add the flour as you need to ensure the ovelette and other ingredients are well mixed and smooth before adding the 2 types of flour then blend well) Usually take less than 10mins to blend & mix it.

At the same time you should also place your egg white, cream of Tar Tar and gradually pour in the sugar Whisk at high speed till frothy and stiff peak forms.

Gently fold in egg yolk mixture with a smaller portion of egg white mixture till blended so that its mixture is easier to then mix well with the remaining portion of the egg white (always use your clean bare hand to mix it. Hand could then ensure the egg whites are mix well together. It should not have any egg white lumps in it . If when well mix but still found lumps use your finger to just press it to smoothen it. Do not mix too long as long as it is smooth then Pour in 23 cm (9”) tube pan. Note: No Greasing is required on the pan)

Bake at 165C for about 45 mins or till fully baked do not over bake otherwise the cake surface will crack. Remove from oven, invert the cake Pan onto cooking rack till cool before removing cake from the pan by using a flat palette knife go thru all edges.

Slice and serve.