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Chocolate Chiffon Cake

Wanted to bake Pandan chiffon cake but changed my mind as dd wanted something chocolate. I incorporate the cocoa powder into the Pandan Chiffon Cake recipe(adapted from Hot Favourites Kuehs & Pastries)

5 eggs
120g castor sugar
60ml corn oil
½ tsp vanilla essence
90g cake flour
20g corn flour
¼ tsp baking powder
½ tsp salt
2 tbsp pandan leaf  juice   } I use 1 tbsp cocoa powder
1 tsp green food colouring  }
60 ml coconut milk


  1. Separate the egg yolks and egg whites. Sift cake flour, corn flour and baking powder together. Mix cocoa powder and coconut milk together.
  2. Add half of the sugar to the egg yolks, and beat till creamy and fluffy. Add in ⅓ of the coconut milk mixture, and mix well. Add in ⅓ of the flour mixture. Continue with another ⅓ of the coconut milk and ⅓ of the flour mixture. Repeat until coconut milk and flour are all used up. Add in salt, vanilla essence and corn oil and gently mix well.
  3. Beat egg whites until foamy. Add in the remaining sugar and continue to beat until firm peaks are formed.
  4. Take ⅓ of the egg white and add to the batter. Gently fold in to mix well. Add the remaining egg white to the batter and continue to fold in to mix well.
  5. Pour batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles.
  6. Bake in pre-heated oven at 160ºc for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes.

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