Banana Pandan Chiffon Cake


Surprisingly Banana and Pandan go together very well.  Thank you to Jeannie Tay, Queen of Chiffon Cake, for sharing this wonderful recipe.  Her original recipe requires 5 egg yolks and 6 whites. However I did not have a use for an egg yolk so I used all 6 whole eggs.  I baked two 6 inches  round cakes instead.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Yields:  One 8 inches round cake / Two 6 inches round cake

Recipe adapted from Jeannie Tay’s Blog with some modifications.



150g cake flour / all-purposed flour

1 tsp baking powder

½ tsp baking soda


6 egg yolks

100g banana, mashed

50g concentrated pandan juice

100g vegetable oil

½ tsp salt


6 egg whites

80g caster sugar

½ tsp cream of tartar


Utensil:  8″ round pan / two 6” round pans /7” square pan greased the sides and line the bottom.



  1. Preheat oven to 160C.
  2. In a large bowl add in egg yolks, vegetable oil, mashed banana, pandan juice, salt  and mix the ingredients until even using a hand whisk.
  3. Mix baking powder, baking soda and flour together and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.
  4. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until soft peaks formed.  The meringue is ready when ribbon forms and remains on top.
  5. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
  6. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
  7. Bake in a water bath for 60 minutes at 160C. Remove the water bath and return cake to oven and bake for another 10 minutes at 160C.
  8. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  9. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

Fu Chok Yee Mai Pak Kor Tong Sui (Dried Bean Curd, Barley and Gingko Nuts Dessert)



I had almost forgotten about this dessert until I saw Fu Chok sold in the market.  It is a great dessert to have during Chinese New Year with so much rich and greasy food.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.







100g Fu Chok (dried bean curd), washed

2400 ml water

100g barley, wash and drain

50 – 60 gingko nuts, remove shell, skin and centre bitter part.

60g – 80g rock sugar or brown sugar

6 – 8 pandan leaves, wash and tied into a knot

2 eggs, beaten



  1. In a big pot, bring the water to boil, add in the barley and gingko nuts.  Simmer for 30 minutes till barley is soft.
  2. Add in Fu Chok and pandan leaves and simmer for another 30 minutes until Fu Chok breaks into small pieces.
  3. Discard the pandan leaves.  Add in rock sugar and stir till sugar dissolve.
  4. Slowly pour in the whisked eggs and stir gently.  Turn off the heat and ready to serve.



I just learnt a trick from an Aunty at the shop, how to cook Fu Chok so that it dissolves and becomes liquid. Her hint was to soak the Fu Chok in alkaline water (add Bicarbonate Soda in water) for an hour till soft and  rinse it with water before cooking.  I will try this next time round as I only got to know this after cooking it.

Korean Style Buttercream Flowers Cake – 20

Happy Valentine’s Day everyone!  Hope everyone’s day is filled with love and laughter.

This cake was ordered by a friend for her friend’s 60th Birthday.

No recipe sharing, I just sharing photos of my work.