Coconut Pandanus (Screwpine) Chiffon Cake

Coconut Pandanus (Screwpine) Chiffon Cake


1 person made this

Soft moist and delicately fragrant cake utilising two key ingredients from the tropics. Recipe 40 years old from my mum, slightly modified to make it more moist by me, according to my kids' taste. Note the natural green colour of the screwpine leaves extract.

Makes: 1 cake

  • Ingredients A
  • 6 large egg yolks
  • 60ml sunflower oil
  • 150g self raising flour
  • 6 tablespoons fresh coconut milk
  • 60ml freshly squeezed pandanus leaf extract (5-7 leaves rinsed, chopped and put through juicer, squeezed and strained)
  • 1/2 teaspoons Portuguese sea salt
  • Ingredients B
  • 6 large egg whites
  • 60g icing sugar

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Combine ingredients A in a mixing bowl and beat till smooth and creamy.
  2. In a separate mixing bowl, use an electric mixer to beat egg whites with sugar till light fluffy peaks form.
  3. Pour mixture A into B and fold gently till well mixed.
  4. Place the cake mixture into an ungreased tube baking pan.
  5. Bake at 170 degrees C for 45 mins.
  6. When cake is baked, take out from the oven and turn it upside down immediately.
  7. Cool completely before dislodging the cake from tube pan with a spatula.

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