Pandan Chiffon Cake

5 from 1 vote

Fluffy, airy pandan chiffon cake is commonly found in Southeast Asia countries. Here is the recipe to make the most delicious one!

Prep Time20

Cook Time55

Total Time1 15

Course: Cake, Dessert, Desserts

Cuisine: Asian, Indonesian, International

Servings: slices

Calories: 143kcal

Author: Claudia

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

In a bowl, whisk together the egg yolks, sugar, and salt until well combined (Image 1). Gradually add the coconut oil, coconut milk, and pandan extract, whisking until the mixture is smooth and well-blended (Images 2, 3, 4).
Sift the cake flour and cornstarch directly into the yolk mixture (Images 5, 6). Whisk gently until fully incorporated, and the batter turns thick and smooth (Images 7, 8). Set aside.
In a separate clean bowl, beat the egg whites at low speed until foamy (Image 9). Gradually add the sugar in three parts while continuing to beat (Image 10). Pour in the lemon juice (Image 11). Increase the speed to high and beat until soft peaks form, creating a hook when you lift the whisk (Image 12).
Gently fold one-fourth of the meringue into the egg yolk batter using a spatula (Image 13). Mix until well combined with a whisk (Image 14). Carefully pour this mixture back into the remaining meringue, folding gently until there are no white streaks visible (Images 15, 16).
Pour the batter into an ungreased chiffon baking pan (Image 17). Use a skewer to gently swirl through the batter to release any trapped air bubbles (Image 18). 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 (Images 19, 20). Return the cake to the oven and continue baking for another 40 minutes or until the top is golden brown.
Once baked, immediately turn the cake pan upside down and let it cool completely (Images 21, 22). Once cooled, run a thin knife along the sides of the pan to release the cake (Image 23). Start from the side of the pan and use a smaller knife to release the center part (Image 24).
Release the bottom part by sliding the thin knife carefully (Image 25). Gently push the cake so it slides off the pan (Images 26, 27). Slice it to your preference and enjoy (Image 28)!

Video

Notes

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.

Nutrition