Pandan Egg Whites Chiffon Cakes

2009 September 21

I always have a huge stock of egg whites left over after finishing my cake order of Lapis Legit to my customer during Lebaran Idul Fitri, Christmas, New Year, and Chinese New year. Sometimes I just won’t bother of storing them in the fridge and they just went straight to my kitchen sink. This time I rescue some so I could try few new recipes of cakes and savories varietes.

A lot of things you could do with egg whites. You could make pavlova, cakes, as a coating to your meat before crumbing them, steam them or put them in a heatproof plastic and boil them and they look and taste like a fake silken tofu. You could even put them on your face as a mask, which some people said that it could tighten your skin.

I got this recipe from my short baking course’s teacher in Indonesia. However I altered the recipe to suit my pantry baking stocks and thank God I succeed. Usually cake with egg whites ingredient or chiffon cake could be pretty tricky, but I guess that was my lucky day.

Few tips before you try this recipe:

  • Make sure the container you use to whip the egg whites is absolutely fat and oil free.
  • Egg whites should be in room temperature.

Pandan Egg Whites Chiffon Cakes

Here is some photos I took before we ate them

Pandan Chiffon Cake - Top View

Pandan Chiffon Cake - Bottom ViewNew Update:

I tried this recipe again because I have a huge stock of egg whites. I baked it with different ingredients from the first one. This time I used icing mixture instead of caster sugar, turned out the cake is so much sweeter, so I recommend to decrease the amount of sugar into 125-150 gr. Another thing was that I used emulsifier and the cake is fluffy, spongy and soft, in comparison to the previous one.


  • 350 ml egg whites
  • 200 gr caster sugar (I recommend to use 125 – 150 gr)
  • 20 gr emulsifier (I didn’t use this)
  • 1/4 tsp vanila essence ( I use 1 tsp instead)
  • 200 gr plain flour (I use 180 gr plain flour, 20 gr self raising flour, and 30 gr of corn flour)
  • 20 gr cake flour (I didn’t use this)
  • 30 gr milk powder
  • 1/2 tsp baking powder (I didn’t use this)
  • 150 gr butter, melted and let it cool (I use margarine, Blue Band brand)
  • 1 tsp of pandan pasta for aroma and colour
  • 1 tbsp condensed milk
  • 50 ml of coconut cream, boiled and let it cool (I didn’t use this)
  • 50 gr grated cheddar cheese
  • 2 tbsp rhum


  1. Whip egg whites on medium high mixer for about 10 minutes or until it reach soft peak. Then add sugar and emulsifier and whip again until it stiff.
  2. Add shifted flour, milk powder, and baking powder to the mixture and mix again for about 2-3 minutes.
  3. Add condensed milk, pandan pasta, coconut cream, melted butter and rhum, and mix again for another 1-2 minutes.
  4. Grease your baking pan with butter or margarine. Pour the mixture to the baking pan and sprinkle the cheese on top.
  5. Bake it in the oven 180 C for about 20 minutes or until the skewer inserted comes out clean.

Preparation time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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