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Pandan Chiffon Cake by Liam Lau

I love this light and fluffy chiffon cake – and the pandan adds a great colour and taste!


145g plain flour
25g cornflour
1/4 tsp salt
2 tsp baking powder
8 egg yolks, room temperature
30g caster sugar
20ml pandan extract
50g neutral oil, such as vegetable oil
100ml coconut milk (I like to use the brand Aroy-D)
8 egg whites, room temperature
1/2 tsp cream of tartar
100g caster sugar



  1. Combine the plain flour, cornflour, salt and baking powder in a bowl and set aside
  2. Whisk the egg yolks with the sugar until pale. Add the pandan extract, oil and coconut milk and whisk to combine
  3. Sift in the dry flour mix and gently whisk till just combined – there should be no large lumps
  4. Using an electric mixer, whisk the egg whites and cream of tartar till frothy. Gradually add the sugar in 3 stages and whisk till it reaches medium peaks
  5. Fold 1/3 of the whisked egg whites into the cake batter. Once combined, repeat with the remaining egg whites
  6. Line the base of a 10-inch chiffon cake tin (often called an angel cake tin). Transfer your cake batter into the tin. Using a chopstick/bamboo skewer, swirl the cake mix to remove any large air bubbles
  7. Bake at 165˚C for 50 minutes, then lower the oven to 150˚C and bake for another 10 minutes
  8. Remove from the oven and drop on the work surface a few times to reduce shrinkage. Invert the whole tin upside down onto a raised object (I like to use a mug) and leave for 1-2 hours
  9. Once cooled, run a knife around the tin to loosen and remove the cake


For a full video cook-along, head on over to @yummybyliam on Instagram