Pandan Chiffon (cooked dough 烫面)


This cooked dough method yields a soft luscious cake, that makes you feel like you are biting on air. The crumbs are delicate and fine, because the flour has been cooked by the heated oil and unable to form more gluten. If done correctly, it can be easier than the usual recipe because there is no longer a need to whisk the egg yolks till ribbon stage.But be careful not to overheat the oil and ‘boil’ the flour, you will see sizzling when you add the flour and then the paste will be way too dry. Speaking from personal experience.

You can also bake this in a round tin with loose bottom. For both tube pan and loose-bottom round tin, they should be un-greased and un-lined.

Recipe (7″ tube pan or 7″ round tin)
Pandan coconut mixture

  • 12 blades of Pandan leaves soaked for 5 mins and blended
  • 80g coconut milk
  • 1tbsp hot water

Egg yolk batter

  • 60g cooking oil
  • 100g cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg yolks


  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 80-90g caster sugar


1. Cut Pandan leaves. Blend Pandan leaves till fine, add coconut milk and hot water, mix well. Squeeze with hands over sieve to obtain 95g Pandan coconut mixture. Set aside.

(Easy method – add 1/2 to 1 tsp of Koepoe Koepoe Pandan Essence to 95g of coconut milk and mix well.)

2. Heat oil in a saucepan over medium heat for 60 seconds. Temperature should be around 60 to 70 deg C. Take off stove, add in sifted flour and baking powder and mix with hand whisk.

3. Add in Pandan coconut mixture and salt, mix well till a rough paste.

4. Add in the yolks one by one, whisking after each one, till you get a smooth even batter. Set aside.

5. Beat egg whites in stand mixer till large bubbles form, add cream of tartar. Continue beating and add sugar in 3 batches. Beat till soft peak.


6. Add 1/3 of meringue into yolk batter to loosen. Pour yolk batter back into meringue and fold gently with spatula till no white streaks can be seen.

7. Pour batter slowly into tube pan, bang sharply on the counter a few times to release air bubbles. Bake at 170 deg C for about 35 to 40 min. You can add a bowl of hot water on the side to minimise cracking.

8. Check with skewer for doneness. Invert to cool, then hand unmould for a clean surface.

9. If your oven allows, bake at 150 deg top heat and 180 bottom heat for 30 min, then increase top heat to 160 for last 5-10 min to get a smooth top.


19 Comments Add yours

  1. so good, im going to try this one 🙂


    1. oladybakes says:

      Please try. Just watch the oil temperature.


      1. zing says:

        Can cream of Tatar replaced by lemon juice?


      2. oladybakes says:

        Should be ok but I’ve never tried.


  2. Helen Yang says:

    I am baking this chiffon cake now. Its in the oven. I wonder how do you invert the cake when it rises beyond the tube?


    1. oladybakes says:

      A tube pan? Place on a bottle with a slim neck should be fine.


      1. wendy says:

        Hi hi, I tried this today. Everything looked good EXCEPT the top part collapsed & form a layer of dead flour ..May I know what could be the cause….


      2. oladybakes says:

        Some how the top may not be baked, you may need to bake 5-10 min longer and check.


  3. Helen Yang says:

    Sorry it’s a silly question. The cake sank a bit when it’s done so I could invert it Thanks. Btw this is the first time I am baking a chiffon cake.


  4. Mon Chong says:

    Hi what does Hand unmould from pan mean?

    I always need to insert a small long knife around the sides, middle tube and the base to remove the chiffon cake from the pan. Is there a better way to remove the cake? Please advise. Thanks


    1. oladybakes says:

      Your way is fine. You can Google hand unmould to See videos from YouTube, easier to understand.


  5. Georgia Lim says:

    If don’t have coconut milk, can I replace it with full cream milk?


    1. oladybakes says:

      But it won’t be pandan cake anymore.


  6. Doreen low says:

    Hi, Thks for sharing. I have fresh Pandan concentrate extract in the fridge. Can I do away with the coconut milk & replace all of it with Pandan extract pls? Tks


    1. oladybakes says:

      No, cannot. Coconut lends the flavour together with the pandan, also if you add 95g of pandan extract concentrate, that will be too overkill. I think you can use about 85g of coconut milk, add the pandan concentrate till the colour looks right.


  7. Very pretty cakes! Can share how you invert the round cake pan? Mine the skin will touch the cooling rack n create marks or stick on it. Thanks!


    1. oladybakes says:

      I balance it on 2 cups on the sides.


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