Pandan chiffon cake
A tall, cloud-light green sponge scented with pandan and coconut, made with oil so it stays soft for days.
- Time1 hr 30 plus cooling
- LevelHard
- Costabout £0.36 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Have a 20 cm chiffon or angel food tube tin ready. Do not grease it, the batter needs to grip the sides to climb.
- 2
In a large bowl whisk the egg yolks with 40 g of the sugar until pale. Whisk in the oil, coconut milk and pandan extract.
- 3
Sift in the flour, baking powder and salt and whisk gently until smooth with no lumps.
- 4
In a very clean bowl whisk the egg whites with the cream of tartar until frothy. Add the remaining 60 g sugar a spoonful at a time and whisk to firm, glossy peaks that hold when you lift the whisk.
- 5
Fold a third of the whites into the yolk batter to loosen it, then fold in the rest gently in two batches so you keep the air. Pour into the tin and tap once on the worktop.
- 6
Bake for 40 to 45 minutes until the top is springy and a skewer comes out clean.
42 min - 7
Turn the tin upside down straight away on a bottle neck and leave for 1 hour until fully cold. Run a thin knife round the edges and turn out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
