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Pandan Soft Chiffon Cake - Asian Screwpine Cake.

Pandan Soft Chiffon Cake - Asian Screwpine Cake. created by Um Safia

A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
  • In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
  • Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
  • Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
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RECIPE MADE WITH LOVE BY

@Um Safia
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@Um Safia
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"A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds."
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  1. Um Safia
    Pandan Soft Chiffon Cake - Asian Screwpine Cake. Created by Um Safia
    Reply
  2. Um Safia
    Pandan Soft Chiffon Cake - Asian Screwpine Cake. Created by Um Safia
    Reply
  3. Um Safia
    Pandan Soft Chiffon Cake - Asian Screwpine Cake. Created by Um Safia
    Reply
  4. Ilovemy4kids
    Try adding 1 tablespoon of pandan essence ( get the 'butterfly brand' from Indonesia ) as well as the pandan extract for a more fragrant cake. That will also give it the traditional green colour. Very delicious cake indeed. Thank you for posting.
    Reply
  5. Um Safia
    A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.
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