♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.


Selam everybody.....Merhaba from Turkey....

Yep... It's chiffon cake again. Do you know why? because this cake such and delicious, soft, and light cake to eat. Not easily make you full on stomach..so guess next...everybody wouldn't take only 1 slice! So chiffon cake in my house never survive more than 2 days.

And I love to bake it, especially my today's chiffon cake..it's pandan flavor! My fave! Same as I bake matcha/ green tea, the pandan aroma gives such a wonderful scent in my house. Love it! it just remind me of my homeland.... ^,^

I love pandan since in Indonesia we have many traditional meals using this aromatic leaf...
Even my mom plants two kind of pandan (aromatic pandan and pandan suji) in our small yard. Aromatic pandan (we call it pandan wangi) mostly has larger leaf than pandan suji and give wonderful aroma in your meal/ dessert. Pandan suji has smaller leaf, it gives strong and nice green color in your meal/dessert, the aroma not really fragrant as aromatic pandan.

And for today's pandan chiffon cake I took recipe from Sajian sedap, one of the biggest cooking magazines in Indonesia. 
And here I re-write the recipe.
Pandan chiffon cake adapted from Sajian sedap minor adjustment by me
  • 125 gr sifted low protein flour (I use 105 gr AP flour+20 gr cornstarch)
  • 50 gr caster sugar
  • 90 gr cooking oil (I use sun flower oil)
  • 35 ml fresh pandan extract from 32 pcs fresh suji pandan and 2 pcs fresh fragrant pandan leaves ( I use 1 Tbsp pasdan paste)
  • 50 ml whole millk 
  • 5 egg yolk ( I use large size)
  • 5 egg white (from large egg)
  • ½ tsp salt 
  • ½ tsp cream of tartar 
  • 100 gr caster sugar 
  • 50 gr white cheddar cheese for sprinkle (I skip this)
  1. Preheat oven at 170 °C. Prepare your 8" chiffon tube pan ungreased.
  2. Mix thoroughly flour and sugar in a big mixing bowl, mix in cooking oil, pandan extract and milk, whisk to combine.
  3. Whisk in the yolks, stir to combine. Set a side
  4. In other big aluminum/ glass mixing bowl, or your stand mixer bowl. Whisk egg white with salt and cream tar tar until foamy.
  5. Then gradually whisk in sugar in 3 batches, continue whisk to almost stiff peak.
  6. Fold meringue to yolks batter in 3 batches. At 1st addition I use ballon whisker to blend meringue with yolk batter, then I change to rubber spatula for next addition. 
  7. Slowly pour batter into prepared pan, rap the pan over the counter to remove air bubbles.
  8. Bake at 170°C about 55 minutes or until a skewer comes out dry and clean when inserted in the middle of cake.*see note below
  9. Once baked and removed from the oven immediately invert pan upside down to cool down.

note: I bake my cake 170°C for about 30 minute then reduce the temperature to 150~160°C and continue to bake about 30 min more.
Just recognize your own oven condition to get right temperature.

Resep pandan chiffon cake adaptasi dari Sajian sedap minor adjustment by me
Bahan-bahan: untuk loyang 8" (20cm)
  • 125 gram tepung terigu protein rendah (saya gunakan 105 gr terigu serba guna+20 gr pati jagung)
  • 50 gram gula pasir halus 
  • 90 gram minyak goreng 
  • 35 ml daun suji dari 32 lembar daun suji dan 2 lembar daun pandan (saya gunakan 1 sdm pasta pandan)
  • 50 ml susu cair 
  • 5 kuning telur 
  • 5 putih telur 
  • ½ sendok teh garam 
  • ½ sendok teh cream of tartar 
  • 100 gram gula pasir 
  • 50 gram keju chedar untuk taburan (saya tidak pakai)
Cara Membuat Chiffon Pandan Tabur Keju:
  1. Ayak tepung terigu. Tambahkan gula pasir. Aduk rata.
  2. Campur minyak goreng, air suji, dan susu cair. Aduk rata. Tuang ke dalam campuran tepung terigu sambil diaduk rata.
  3. Tambahkan kuning telur. Aduk rata. Sisihkan.
  4. Kocok putih telur, garam, dan cream of tartar sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil dikocok hingga mengembang.
  5. Tuang ke dalam campuran tepung terigu sambil diaduk perlahan. Tuang adonan ke dalam loyang chiffon tanpa dioles. Taburkan keju.
  6. Oven dengan api bawah suhu 170°C selama 55 menit sampai matang. Balik di atas botol.
Untuk 16 potong



  1. This looks absolutely delicious, I love the color!

  2. You can make as many chiffon cakes as you want! I want to see them all!

  3. I love the colorful inside! This looks delicious!

  4. The color is perfect for Spring. So pretty! Can you tell us more about what pandan tastes like? I've never had it before, so I'm curious what the flavor is like.

    1. Hai DeeDee... Pandan is giving fragrant more than the taste, so I can say it's flavorless.


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