How to Make Pandan Chiffon Cake
This post may contain affiliate links.Soft, airy, and fragrant – this Pandan Chiffon Cake is so special with its vibrant green color and delicate pandan aroma. Here I will share al the tips, tricks, and a fool proof recipe that guarantees a perfectly tall and fluffy chiffon cake every single time.
Pandan Chiffon Cake has always been a favorite in my kitchen — soft, airy, and fluffy with that fragrant pandan aroma. It’s a cake that instantly brings me back to my childhood, where a slice of this vibrant green cake was always a treat. What makes it even more special in my kitchen is using homemade pandan extract — a simple blend of fresh pandan leaves and water, which gives the cake its natural color and aroma without any artificial flavors.
But it doesn’t stop at pandan. Once I fell in love with chiffon cakes, I couldn’t help but explore other flavors. Cream Cheese Chiffon Cake is when I crave cheese flavor — still light, but with a creamy texture. Then there’s Pumpkin Chiffon Cake with its beautiful yellow color. And of course, Chocolate Chiffon Cake — a fluffy cake, full of chocolate flavor.
I love chiffon cakes’ perfect, cloud-like texture — thanks to whipped egg whites folded into a smooth, airy batter. It’s one of those cakes that looks impressive but is actually quite simple once you know the tricks. Whether you’re a pandan fan like me or looking to try something new, I’ve got you covered with all the tips you need for a perfect chiffon cake every time.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pandan extract –
Coconut milk –
Coconut oil –
Lemon juice –
How To Make Pandan Chiffon Cake
STEP 1. In a bowl, whisk together the egg yolks, sugar, and salt until well combined. Gradually add the coconut oil, coconut milk, and pandan extract, whisking until the mixture is smooth and well-blended.
STEP 2. Sift the cake flour and cornstarch directly into the yolk mixture. Whisk gently until fully incorporated, and the batter turns thick and smooth. Set aside.
STEP 3. In a separate clean bowl, beat the egg whites at low speed until foamy. Gradually add the sugar in three parts while continuing to beat. Pour in the lemon juice. Increase the speed to high and beat until soft peaks form, creating a hook when you lift the whisk.
STEP 4. Gently fold one-fourth of the meringue into the egg yolk batter using a spatula. Mix until well combined. Carefully pour this mixture back into the remaining meringue, folding gently until there are no white streaks visible.
STEP 5. Pour the batter into an ungreased chiffon baking pan. Use a skewer to gently swirl through the batter to release any trapped air bubbles. Bake in a preheated oven at 356°F (180°C) for 20 minutes. Remove briefly, and if desired, make a small slit on top with a knife. Return the cake to the oven and continue baking for another 40 minutes or until the top is golden brown.
STEP 6. Once baked, immediately turn the cake pan upside down and let it cool completely. Once cooled, run a thin knife along the sides of the pan to release the cake. Slice it to your preference and enjoy!
Pro Tips
- Freshly made pandan extract gives a vibrant green color and a natural, aromatic flavor that store-bought versions can’t match.
- Beat the egg whites until you can see soft peaks where the meringue forms a slight hook when you lift the whisk. Underbeaten meringue won’t provide enough lift.
- Add sugar in three parts while whipping the egg whites and add lemon juice. This helps create a stable, glossy meringue.
- A chiffon pan should not be greased, as the batter needs to cling to the sides to rise properly. The center tube also helps the cake rise evenly.
- Immediately invert the pan after baking. This prevents the cake from collapsing under its own weight and keeps it tall and fluffy.
How to Serve
Pandan Chiffon Cake is a light and fluffy treat that pairs beautifully with heavier dishes. After a rich meal like Soto Tangkar or Ayam Goreng Singkawang, a slice of pandan chiffon cake would finish your meal nicely. Its airy texture balances out savory flavors perfectly.
Pair it with light beverages like Lemongrass Pandan Tea, Oolong Milk Tea, or a Butterfly Pea Latte. Try it with Candil Ubi or Pulut Hitam.
If you plan to serve anything with pandan flavor, you can serve Kue Lumpang, Klepon or Bugis Mandi or Wajik. They would create a wonderful pandan dessert selection.
FAQs about Pandan Chiffon Cake
Your Pandan Chiffon Cake may not rise properly if the meringue (whipped egg whites) is underbeaten, overbeaten, or not folded gently into the batter. Make sure to beat the egg whites until soft peaks form and fold them gently to avoid deflating the batter.
Your Pandan Chiffon Cake may collapse if the meringue was overbeaten, the batter was overmixed, or the cake was cooled without inverting. Always cool the cake upside down to maintain its height.
Use an ungreased, chiffon cake pan with a removable base. The ungreased sides help the cake cling and rise properly during baking.
You can use the classic toothpick test: insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few crumbs (but no wet batter), it’s done.
If you decide to make this fluffy chiffon cake, please tag me on my Instagram! I would love to repost and give a nice comment!
Other chiffon cake recipes you might like:
Pandan Chiffon Cake
Equipment
- 1 chiffon baking pan 8 inch chiffon pan
Ingredients
Egg yolk batter
- 6 egg yolk
- 30 gr sugar
- ½ tsp salt
- 110 gr coconut milk
- 75 gr coconut oil
- 135 gr cake flour
- 15 gr corn starch
- 25 ml pandan extract
Meringue
- 6 egg white
- 90 gr sugar
- ½ tbsp lemon juice
Instructions
- Mix egg yolk together with sugar and salt.
- Put in the coconut milk, coconut oil, and pandan extract.
- Use a whisk to beat them altogether.
- Whisk until the sugar dissolves.
- Sieve flour and cornstarch into the batter.
- Whisk well. Set aside.
- In another bowl, beat egg white and sugar together starting with low speed.
- Put in the sugar in 3 parts while mixing.
- Pour in the lemon juice.
- Beat until stiff peak.
- Put in the meringue in 4 parts to the egg yolk batter.
- Use a whisk and spatula in the end.
- The batter should be thick.
- Pour the batter into a chiffon pan. Do not grease the pan.
- Knock the pan a few times before putting it in the preheated oven.
- After 15 minutes of baking you can take it out to slit the top with a knife.
- Slit the top in 6 parts
- Continue baking until 55 minutes is over from the beginning.
- The top should be brown in color.
- Turn the pan upside down using a bottle or if you have a chiffon pan with a tall middle part, you can use that to turn the pan. This way the cake will not flop inside the pan.
- Let it cool completely before taking out of the pan.
- Taking out the cake from the pan requires practice. You can use a thin knife to separate the cake from the pan.
- You can also use your hands to pull apart the cake from the pan. Slice the cake and enjoy!
