1. Is there any way I can cheat and use pandan flavoring essence and mix that with coconut milk for the pandan extract?

    • Hi Meili,

      Yes, you can add the coconut milk and a few drops of the pandan depending on how strong you’d like the color and flavor to be. I would start with 3 drops. Add the coconut milk in the amount of the pandan milk mixture.

      Let me know how you go and thanks for much for trying out the recipe!

      Korie 🙂

  2. Hi, I’ve tried your recipe today, but my cake has foilowlng problems, hope you can advice?1) when i turned the cake upside down, after 5mins, the cake auto came off from the mold. how come?2) when i checked the cake, the middle part (near tube) is not fully cooked – stick to my finger when i touch it, although i’ve cooked it for about 40mins under 170Celsius (the top part turned to brown, but the bottom seems abit wet too). any idea?3) the cake is not fluffy, which step should i take note?hope to hear from you soon! many thanks in advance :)regards,Karen

    • Hi Karen,

      Thanks for trying out my recipe! The cake needs to be immediately inverted to prevent it from collapsing which makes the cake a little dense and heavier thus when you invert it, it might fall off the mold. I’m not sure if you did but it’s best not to grease or very lightly grease the bottom of the mold so it does not fall out too easily. Also, if you use a two piece mold it can fall out easier than a one piece. I have tried using both types of mold but prefer to use the one piece mold I got from
      Different types of oven and oven temperatures and time combinations does affect the end result of the cake. 40mins under 170 Celsius is a little less as it really needs a slightly higher temperature of 175 C or for at least 45 minutes as per the instructions. Again, depending on the oven type, some times it may require another 10-15 minutes to make sure it is fully cooked by inserting a skewer into the center to see if it is fully cooked. If the skewer comes out clean in two different areas near the center, it should be cooked.
      The fluffiness of the chiffon cake, has a lot to do with the creation of the meringue (egg white mixture) when mixing the egg white. There really needs to be really stiff peaks to the point where you can easily invert the mixing bowl upside down and it remains stiff and does not move at all.

      Hope it helps! : )


  3. May I know are eggs vegan? Because I saw this receip marked as “vegan” but some of my friends told me eggs are not vegan.

    P.S.: Your cake looks really good!

    • Hi Yida,

      I’m so sorry, this pandan chiffon cake is not vegan as it uses egg. There was an error when I updated my website a while ago. I have now corrected it. Thank-you for bringing it to my attention. Really appreciate it. Hope you find other recipes you like.


  4. hello..i’ve tried your recipe today it tasted good and my family love it.. thanks for sharing..

    • Thank-you Naura for checking it out. I’m glad you and your family enjoyed this pandan chiffon cake. It’s one of my favorites 🙂

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