Pandan Chiffon Cake

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Pandan Chiffon Cake is a light, fluffy cake originated from the Malay. It is a popular dish in Indonesia, Malaysia, Singapore, Vietnam, Laos, Thailand, Hong Kong and China. In Singapore, we are also very well known for our Pandan Chiffon Cake, also known as lv dan gao. Many tourist come for our Pandan Chiffon Cake, which can also be bought at make cake/bread shop.

Credits : Flickr- andrea_nguyen

( creative common)

Course Order
Dietary Consideration
Main Ingredient
Additional Image
Preparation Time00 Hr 30 Min
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  • Ingredients A
  • 5 whole egg white
  • 100 gram castor sugar
  • Ingredients B
  • 5 whole egg yolk
  • 60 gram castor sugar
  • 3 tablespoon pandan juice
  • Ingredients C
  • 100 gram plain flour
  • 1/2 teaspoon baking powder
  • Ingredients D
  • 5 tablespoon corn oil

Preparation Method

Preparation Image

1. Put ingredients A into cake mixer. Beat till fluffy then put ingredients B into mixer too. After beating evenly, mix ingredients A and B.

Preparation Image

2. Add in ingredients C and corn oil. Stir well. Pour into chiffon cake mould.

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3. Bake for 60mins at 150 degree Celsius. Over turn the cake immediately. Leave to cool then remove from the mould. Serve.