Pandan Chiffon Cake (Indonesian bolu pandan)
A tall, green, cloud light chiffon cake scented with pandan and coconut. Soft enough to eat with a spoon.
- Time1 hr 20
- LevelMedium
- Costabout £0.40 a head
- Oven170°C (150°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 170°C (150°C fan). Use a 20 cm chiffon or tube tin and do not grease it, the batter needs to grip the sides to rise.
- 2
Whisk the egg yolks with 60 g of the sugar for 3 minutes until pale and thick. Whisk in the oil, coconut milk and pandan extract. Sift over the flour, baking powder and salt and whisk smooth.
- 3
Whisk the egg whites with the cream of tartar to soft peaks. Add the remaining 80 g sugar in three goes, whisking to stiff, glossy peaks.
- 4
Fold a third of the whites firmly into the yolk batter to loosen it. Gently fold in the rest in two batches until no streaks remain.
- 5
Pour into the tin and tap once on the worktop. Bake for 40 minutes until risen, springy and a skewer comes out clean.
40 min - 6
Turn the tin upside down at once over a bottle neck or rack and cool completely, about 1 hour. Run a thin knife round the sides and centre to release.
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.
