The Great Australian Bake Off

Give your lamingtons a South East Asian twist by infusing them with pandan.


  • Cake flour

  • 1 cup plain flour

  • 2 tablespoons cornflour

  • Pandan chiffon cake

  • 10 eggs, separated

  • 40g caster sugar (for egg yolks)

  • 120g caster sugar (for egg whites)

  • 2 tsp baking powder

  • 200g cake flour (see above)

  • 200ml coconut milk

  • 4 tbsp pandan juice (see below for pandan juice ingredients)

  • A few drops of Pandan essence/pandan paste (Koepoe Koepoe brand)

  • 6 tbsp vegetable oil

  • 1 tsp cream of tartar

  • Pandan juice

  • 10 pandan leaves, frozen (Fiji Mkt Asian grocery)

  • 3 tbsp water

  • Pandan white chocolate ganache

  • 5g each of Pandan essence and pandan paste (Koepoe Koepoe brand)

  • 2 Pandan leaves, frozen

  • 150g UHT coconut cream

  • 250g of white chocolate

  • 80g butter (unsalted), chopped and softened

  • White chocolate icing glaze

  • 440g white chocolate

  • 240ml milk

  • 2 cups (160g) of desiccated coconut

  • To serve

  • 300ml whipping cream


  • 1.

    For the cake flour, 200g cake flour*(Cake flour made by sifting cornflour together with plain flour, specifically subtract 2 tbsp of plain flour from each cup of plain flour and replace with 2 tbsp of cornflour. In this case, subtract 2 tbsp plain flour and replace with 2 tbsp of cornflour).

  • 2.

    For the pandan juice, cut the pandan leaves into chunks and place in a food processor together with the water. Process until pandan leaves are chopped into small pieces. Place chopped pandan leaves and any liquid into a ziplock bag. Carefully cut a small corner off the ziplock bag and squeeze out 3 tablespoons of pandan juice.

  • 3.

    For the pandan chiffon cake, preheat oven to 170°C fan-forced. In a bowl, whisk the egg yolks with 40g of caster sugar until fluffy and light in colour. To the egg yolk mixture, add coconut milk, pandan juice, a couple drops of pandan paste and vegetable oil. Combine all ingredients well. Add the cake flour and baking powder to the wet ingredient mix. Place egg whites and cream of tartar into a mixing bowl of a stand mixer. Whisk until soft peaks form and then slowly add 120 grams of sugar until stiff glossy peaks form. Spoon out 1/3 of the meringue and fold into the cake batter. Once incorporated, gently fold in the remaining meringue until just combined. Pour the cake batter into the 21 x 10 cm chiffon cake pan. Gently drop the chiffon cake pan onto the bench to knock out any air pockets in the tin. Also run a skewer through the cake batter in the tin to get rid of any bubbles. Bake for about 30-40 minutes or until a skewer comes out clean when tested. Remove the cake from the oven and invert the pan immediately onto the neck of a wine bottle or similar. After about 10-15mins, place the inverted pan onto a cooling rack and allow it to cool completely. Once cooled, gently remove the cake from the tin.

  • 4.

    For the pandan white chocolate ganache, combine the pandan essence/paste, pandan leaves and coconut cream together in a small saucepan. Bring to the boil over a medium heat. Then take off the heat and allow the mixture to infuse for 15-20 minutes. Place white chocolate into a bowl. Reheat the pandan mixture and bring to the boil. Strain the hot mixture over the white chocolate and mix until smooth. Check the temperature of the chocolate mixture, once cooled to 50C add the butter. Using a stick blender, blend the butter and chocolate mixture until smooth. Sit the ganache at room temperature until it thickens. Place into a piping bag fitted with a small round nozzle.

  • 5.

    For the white chocolate glaze, heat milk in a saucepan and bring to a slow boil. Pour the hot milk over the white chocolate and mix until smooth. Allow the stand, cool and thicken.

  • 6.

    For whipping cream, whip the cream until thickened. Place into a piping bag fitted with a medium star nozzle.

  • 7.

    For assembly, divide and cut the chiffon into 16 even pieces. Using a fork, carefully and gently dip a piece of chiffon into the white chocolate glaze. Roll the glazed piece into the desiccated coconut and cover. Place onto a cooling rack for a few minutes to set. Once set, slice the pandan lamington in half, pipe a small amount of the pandan white chocolate ganache in the middle, pipe a small amount of the whipped cream and sandwich the two halves back together. Repeat steps 2 – 4 with the remaining pandan chiffon cake pieces.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 335kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 30g
  • Sugar 20g
  • Sodium 75mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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