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Pandan Chiffon Cake

Filipino Chiffon Cake with Pandan and Coconut
Course: Dessert
Cuisine: Filipino
Servings: 1 cake


  • 7 large eggs room temp, separated
  • 250 g cake flour
  • 6 g salt 1 tsp
  • 8 g baking powder 2 ½ tsp
  • 325 g sugar divided; approx 1 ¾ cups
  • 105 g vegetable oil 7½ Tbsp or a scant ½ cup
  • 208 g coconut cream* room temp
  • 1 Tbsp pandan extract
  • ¾ tsp cream of tartar
  • 2-3 drops green food coloring**


  • Preheat oven to 340°F.
  • Sift the flour, salt and baking powder together in a small mixing bowl.
  • In a separate large mixing bowl, beat the egg yolks, half of the sugar, and oil together. Add the coconut milk and pandan extract and whisk until well combined. Add food coloring to your preferred shade.
  • In the bowl of a stand mixer, beat cream of tartar and egg whites at medium speed until you reach soft peaks. While mixer is running slowly pour in remaining half of sugar in a steady stream. Increase speed to high and continue beating until stiff, glossy peaks achieved. Do not over beat the meringue -- it should look glossy not foamy like shaving cream.
  • Add the meringue to the egg yolk batter in four portions gently folding in after each addition until you can no longer see chunks of meringue (but it is better to under mix and leave a few clumps than over mix and completely deflate the meringue). See notes.
  • Pour the batter into an ungreased angel food cake or tube pan. Tap several times on the counter to get rid of air bubbles.
  • Bake at 340°F for 45-50 minutes or until a cake tester or long skewer inserted in the cakes comes out free of crumbs.
  • Immediately flip the pan over onto its feet and cool completely (about 1 ½ hrs).
  • Release the sides and center of the cake with a dull knife, then invert cake onto serving platter.
  • This cake can be stored in airtight container for 2-3 days.


    • Full fat canned coconut milk (not drink) can be substituted
    • I used Americolor leaf green