Pandan chiffon cake with coconut milk
A tall, feather light chiffon cake coloured green with pandan and made soft and rich with coconut milk.
- Time1 hr 20 + cooling
- LevelMedium
- Costabout £0.33 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
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Method
- 1
Heat the oven to 170°C (150°C fan). Do not grease the tin. Use a 20 cm chiffon or angel cake tin with a removable base.
- 2
Whisk the egg yolks and 50 g sugar until pale. Whisk in the oil, coconut milk and pandan extract. Sift in the flour and baking powder and whisk until smooth.
- 3
In a very clean bowl whisk the egg whites with the cream of tartar and salt until foamy. Add the 80 g sugar a spoonful at a time and whisk to stiff, glossy peaks.
- 4
Fold a third of the whites into the yolk batter to loosen it, then fold in the rest in two goes with a large spoon, keeping as much air as you can. Do not stir.
- 5
Pour into the tin and tap once on the counter. Bake for 40 to 45 minutes, until it is risen, springy and a skewer comes out clean.
43 min - 6
Turn the tin upside down at once, on a bottle neck or on its legs, and cool completely for about 1 hour. Run a thin knife round the tin to release and slice with a serrated knife.
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.
