Pandan Marble Chiffon Cake 香兰大理石戚风蛋糕
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 70g plain flour
  • 2tbsp corn flour
  • 3 egg yolks
  • 30g sugar
  • 80ml coconut milk
  • 50g canola oil
  • 1.5tbsp pandan juice extractMeringue
  • 4 egg whites
  • ¼tsp cream of tartar
  • 45g sugar
  1. Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
  2. Combine egg yolks and sugar in another bowl, mix well. Add coconut milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well.
  3. Divide batter into 2 portions and mix one portion with 1.5 tablespoon pandan juice.
  4. Make meringue - Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
  5. Fold the egg whites evenly into plain and pandan mixture and spoon them alternately into a 17cm tube pan.
  6. Drop the pan gently on counter top to remove air bubbles. Bake at 2nd lower rack in the oven for about 40 minutes.
  7. When the is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Recipe by Anncoo Journal at