Tried and Tested Best Pandan Chiffon Cake Recipe

This is a tried and tested Pandan Chiffon Cake recipe that will give you the moist, soft, bouncy and fragrant chiffon cake that you've been looking for. You must follow ALL the instructions on the link above and not cut any corners!

Success comes with patience.

Hope you enjoyed the video. Please subscribe to our channel and visit us on:

Never Waste Your Calories on Yucky Food!

[theresatan]

Thank you Dr Leslie for your comprehensive recipe and video for Pandan chiffon cake . Tried baking it and it turned out looking quite perfect . Except when left overnight it became a bit dry . I could only bake at 170 as my oven has 160, 180, not 170 . so I preheated at 180 . Baked for about 20 mins and reduced to 160 for the remaining time . I also observed it started to crack. .In such a situation can I bake it at 160 instead all the way so that it won’t be dry. Will the temp of 160c be way too low for chiffon cake ?

[shannoncharrr]

Hi is it necessary to flip the cake upside down to cool? I’ve tried it before & part of the cake fell and drop to the bottom of the wire rack.

[shannoncharrr]

Hi when do we add the oil in the video?

[beeeanloh]

What if I want to make a 20 cm tube pan ?

[leeanne]

Is there a printable version of this recipe?

[Monchi]

Beautiful chiffon cake. Can I have the ingredients in English? Just want to try this too...:-).

[audreychen]

Can I reduce the oil? I followed the Kianmianwong Extra Whites recipe. Taste nice but I find it to be very oily and dense.