Special Recipes

Pandan Chiffon Cake


  • Part 1
  • 80 grams of cake flour
  • 60 grams of sugar
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • Part 2
  • 50 grams of pandan water
  • (extract from 30 of fresh pandan leaves mix with 80 grams of water. Blend thoroughly and squeeze to get the amount of pandan water)
  • 65 grams of Healthy Chef Cooking Oil
  • 2 eggs yolk
  • Part 3
  • 2 white eggs
  • 40 grams of sugar
  • ¼ teaspoon of tartar cream


  1. Warm up the over to light 175 degrees Celsius.
  2. From the ingredient part 1, sift cake flour, cocoa powder, sugar, baking powder, baking soda, and salt together. Set aside. 
  3. From the ingredient part 2, mix all ingredients and whisk all. Set aside. 
  4. From the ingredient part 3, beat the white eggs at medium speed until having bubbles. Add tartar cream and beat with high speed. Finally add sugar and beat all together with high speed. Set aside.
  5. Pour ingredient part 1 into the bowl of ingredient part 2. Stir all ingredient and add white eggs. Use a whisk to help mixing with gently. 
  6. Pour ingredient into 2 pounds pan, lined with paper wax. Bake for 30-35 minutes or until is cooked.
  7. Decorate with whipping cream or butter cream. Ready to serve with hot tea.