Serves 12
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This pandan gula melaka chiffon cake recipe by Fann Wong is sweet, and the perfect combination of airy and moist.


  • 210 g cake flour
  • 130 g caster sugar, divided 100 g for whites and 30 g for egg yolks
  • 2½ tsp baking powder
  • ½ tsp salt
  • 8 large eggs
  • 110 ml coconut oil
  • 100 ml coconut milk
  • 1 bunch pandan leaves
  • ½ tsp vinegar OR lemon juice
  • 60 g gula melaka

Preheat oven to 170 C. Take out a 22 cm tube pan and set it aside. Do not grease the pan.


BATTER A Mix flour and baking powder in a bowl.


In a separate bowl, whisk egg yolks until the colour lightens. Combine sugar, coconut oil and coconut milk, whisking until fluffy.


Sieve in the flour mixture into the egg mixture, in ⅓ portions. Add salt. Whisk until smooth, then set aside.


BATTER B Using an electric mixer set at high speed, beat egg whites in a bowl, adding the sugar a little at a time.


Add vinegar once foamy. Continue mixing for about 3 to 5 mins until stiff peaks form.


Fold Batter B into Batter A with a spatula, ⅓ at a time. Continue with a whisk until no streaks of egg white remain.


Separate the batter into 2 bowls. For pandan batter, add pandan extract and mix well. For brown batter, add Gula Melaka extract and mix well, along with a few drops of brown colouring if not dark enough.


Spoon the two batters, alternating, into the tube pan. Bake in oven.

Photo: Fann Wong’s Instagram

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