Savor an irresistible 15% off all items from 8/1-8/31, 2025—don't miss out; only 10 days left!
Learn More
Fun & Colorful Plant-Based Products 100% Women-Owned Small Business

YOUR SHOPPING BAG

Price
QTY

TOTAL

$0.00
 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items

GET SHIPPING ESTIMATES

Pandan Chiffon Cake

  • by Suncore Foods

Delightfully delicious, light and fluffy Pandan Chiffon Cake, made with Suncore Foods® Emerald Pandan Leaf Powder! This cake showcases a dreamy green sponge that’s not only beautiful but also filled with a unique flavor and aroma that will transport your taste buds straight to Southeast Asia. Whether you’re enjoying it as a snack or dessert, every bite is pure bliss!  Let’s bake some happiness together.

Ingredients

Cake:
45g coconut oil
60g milk
10g Suncore Foods® Emerald Pandan Leaf Powder
68g cake flour
6 egg yolks
180g egg whites
55g caster sugar

Whipped Cream:
20g caster sugar
100g whipping cream

 

⁣

Directions

1. Preheat your oven to 170°C (340°F). Line a 28x28cm (or similar) baking tray with parchment paper. 

2. In a small saucepan or bowl, gently warm the milk and coconut oil (not too hot), then stir in the Suncore Foods® Emerald Pandan Leaf Powder until smooth. 

3. Sift in the cake flour, and mix until just incorporated. 

4. Add the egg yolks, one at a time, whisking until smooth and well mixed. Set aside. 

5. In a clean bowl, whip egg whites until foamy. 

6. Gradually add the caster sugar (55g) and beat until stiff peaks form. Add 1/3 of the meringue into the yolk batter and gently fold to lighten it. 

7. Add the remaining meringue in two additions, folding gently to keep the batter airy. 

8. Pour the batter into the prepared tray and spread it evenly. 

9. Tap the tray lightly on the counter to release large air bubbles. 

10. Bake for 25–30 minutes, or until the surface springs back when touched and a skewer comes out clean. Remove cake from oven and gently invert onto a clean parchment sheet. Peel off the baking paper from the bottom and let the cake cool completely. 

11. In a chilled bowl, whip whipping cream and 20g sugar until medium peaks form. Keep chilled until ready to use. 

12. Slice the cake and spread an even layer of whipped cream over the surface. Assemble the layers. Chill the cake before slicing for clean, neat pieces. Enjoy!