Pandan Panda Chilffon Cake with Mascarpone Cream – Recipe

For my birthday this year, I revisited one of my favourite recipes – the original pandan chiffon cake – but made it with just pandan extract instead of fresh leaves so I have a recipe for people who can't get the leaves.

I also served this one with mascarpone cream, and decorated it with some homemade panda biscuits (click the link to see the recipe). All optional of course but delightful.

Need visuals? Check out my quick recipe video on my YouTube channel, Tashcakes:

Ready? Let's go.

(You'll need five separated eggs for this recipe.)

Ingredients A (Meringue):

5 egg whites
135g caster sugar
Pinch of salt

Ingredients B:

5 egg yolks
50 ml vegetable oil
50ml water
2 tsp pandan paste
125g of self-raising flour
80ml full fat coconut milk

To Decorate:

250g mascarpone cheese
400ml double cream, whipped
50g caster sugar
Homemade panda biscuits (optional)
Rainbow chocolate beans


1. Preheat the oven to 170°C. In a large bowl prepare a meringue from Ingredients A by whisking the egg whites until they form stiff white peaks, then whisking in the sugar and salt until glossy.

2. For Ingredients B, whisk the egg yolks, oil, water and pandan paste together. Add half of the flour and whisk to combine, followed by the coconut milk, followed by the rest of the flour.

3. Fold a large spoonful of the meringue mixture into the B mixture to loosen it up. Now pour all of B into the A bowl and gently fold to combine, keeping as much air as possible.

4. Pour into a 21cm round UNGREASED chiffon pan, and tap lightly on the counter to knock out any large air bubbles. Place on a tray to catch any leakage that might occur, and bake for about 45 minutes, or until a skewer inserted in the middle comes out clean.

5. Remove from the oven and immediately turn the pan upside down to help keep the cake's shape. Wait until completely cool before running a knife around the edge of the cake pan to release it and plate it up.

6. Whisk the mascarpone, cream and sugar together and spread all over the cooled cake. If you're feeling a little fancy, you can pipe swirls on the top too. Stick on your biscuits, strawberries and chocolate beans, and serve.

Enjoy, and have fun.


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