Delicately soft and air-light, pandan chiffon cake is a tropical wonder that captures the soul of Southeast Asian baking. Each bite reveals a gentle fragrance of pandan, a subtle nuttiness from coconut milk, and a tender crumb that melts away effortlessly.
Ingredients Breakdown
Cake flour plays a critical role in creating the chiffon’s signature softness. It has a lower protein content compared to all-purpose flour, resulting in a finer crumb and a lighter texture that complements the delicate nature of the cake.
When it comes to flavor, pandan leaves are the heart of the recipe. Fresh leaves bring an earthy, floral aroma and a naturally green hue, while pandan paste offers a more concentrated essence with consistent coloring. Both options work well, but nothing compares to the depth and authenticity that fresh leaves provide when blended and strained into the coconut milk.
Speaking of which, coconut milk adds richness and complexity to the batter. It softens the crumb, adds subtle sweetness, and pairs perfectly with the pandan to create a tropical base that’s both comforting and refreshing.
Castor sugar, butter, and eggs are foundational to both structure and taste. The butter brings moisture and a mild creaminess, while the sugar balances the savory tones of the pandan. Egg yolks enrich the batter, and egg whites—whipped into meringue—are the true architects of the chiffon’s rise.
Cream of tartar is a small but essential ingredient. It stabilizes the egg whites during whipping, allowing them to reach and maintain the stiff, glossy peaks necessary to support the batter without deflating during baking.
Step-by-Step Preparation Guide
To begin, the pandan leaves are blended with coconut milk until completely pulverized. Straining the mixture removes the fibrous residue, leaving a beautifully green liquid infused with fresh, grassy aroma—this becomes the flavor base of the cake.
This mixture is then gently heated with butter and sugar until the butter fully melts and the liquid just starts to bubble. The goal is to warm—not boil—the base, activating the flour’s binding qualities without cooking the eggs prematurely.
Flour is sifted directly into this warm base to form a thick, shiny dough. Letting this dough cool slightly is crucial before adding the yolks; adding them too soon can result in scrambled eggs and ruin the texture. When cool enough, yolks are whisked in one by one, transforming the dough into a rich, cohesive batter.
Next comes the meringue. Egg whites are whipped until foamy, at which point the cream of tartar is added. Gradual addition of sugar allows the meringue to build volume slowly, stabilizing into firm, glossy peaks that provide the chiffon its trademark lift.
When folding the meringue into the yolk mixture, the key is patience and precision. Start with one-third to lighten the batter, then gently incorporate the rest in stages. This ensures a uniform consistency while retaining as much air as possible.
Pour the airy batter into an ungreased chiffon pan. Level the surface and swirl a skewer through the batter to release hidden air bubbles. A firm tap on the countertop helps settle the mixture evenly.
Bake the cake low and slow—50 to 60 minutes at 165°C (330°F). A clean skewer inserted in the center signals it’s ready. The true magic happens post-bake: invert the pan immediately to cool upside down. This technique prevents collapse and maintains the cake’s impressive height.
Once fully cooled, carefully loosen the edges with your hands or a knife, and gently lift the sponge from the pan, revealing a light-as-air cake that stands tall and proud.
Recipe Tips
Use a metal chiffon tube pan—never grease it:
Greasing prevents the batter from climbing the walls and rising properly.
Let the dough cool enough before adding yolks to avoid scrambling:
A slight wait ensures a silky, smooth batter instead of cooked eggs.
Always add sugar to the meringue gradually for a stable foam:
This step is key to creating glossy peaks that won’t collapse under the weight of the batter.
Avoid overfolding the batter; use swift, gentle strokes:
Overmixing deflates the meringue and compromises the chiffon’s lightness.
Skewer swirling and tapping help prevent large air pockets:
These small actions make a big difference in ensuring a uniform, pillowy texture.
What to Serve With This Recipe
Pandan chiffon is delightful on its own, but a few thoughtful pairings can truly highlight its flavor. A dollop of lightly sweetened whipped cream or a spoonful of coconut cream can add richness without overwhelming the delicate notes of the cake.
For a vibrant contrast, serve it with a side of fresh fruit—mango, lychee, or pineapple all complement the pandan beautifully. Their brightness and juiciness offer a refreshing counterbalance to the cake’s mellow sweetness.
Beverage-wise, jasmine tea enhances the floral notes, while iced pandan milk or a chilled coconut latte adds a cooling, cohesive twist to the tropical theme.
For special occasions, slice the cake horizontally and spread with kaya (coconut egg jam) or silky vanilla custard. Stack it for a layered dessert that feels festive and luxurious.
Frequently Asked Questions
Can I use canned coconut milk?
Yes, canned coconut milk works well—just ensure it’s unsweetened and shake it thoroughly to blend the cream and liquid before using.
What can I substitute if I don’t have pandan leaves?
You can use 1 teaspoon of high-quality pandan paste. Be cautious, as some pastes are artificially colored or overly strong—adjust to taste.
Why did my chiffon cake collapse after baking?
This often results from underbaking or overmixing the batter. Make sure the meringue is whipped properly, the oven is preheated, and the cake is cooled upside down.
How do I store pandan chiffon cake and keep it soft?
Wrap the cooled cake in cling film or store in an airtight container at room temperature for up to three days. It can also be refrigerated and brought to room temperature before serving.
Creative Variations
Infuse extra personality into your chiffon by stirring in a handful of shredded coconut for a bit of bite and texture. It not only enhances the coconut profile but also gives the crumb a lovely contrast.
Try a Southeast Asian twist by adding a hint of lemongrass into the coconut milk before blending—just a small piece goes a long way in lifting the flavor.
For a show-stopping finish, drizzle the cake with a pandan glaze made from icing sugar and pandan extract, or a coconut milk icing that sets into a glossy layer.
You can also divide the batter into smaller molds for pandan chiffon cupcakes—ideal for parties or gifting, and just as fluffy and fragrant.
Pandan chiffon cake is a celebration of texture, aroma, and simplicity. It’s soft, springy, and filled with tropical character that never overwhelms. Whether served plain, dressed with fruit, or transformed into a layered showpiece, this cake has a quiet elegance that’s hard to beat.
Perfect for tea time, festive tables, or a sweet afternoon moment, this airy green delight will always rise to the occasion.
Ingredients
Egg Yolk Batter
150 grams of cake flour
80 grams of castor sugar
50 grams of butter
200 grams or ml of coconut milk
6 egg yolks
10 pandan leaves or 1 teaspoon of pandan paste
Meringue
6 egg whites
120 grams of castor sugar
1/4 teaspoon of cream of tartar
Instructions
Preheat the oven to 165°C (330°F).
Pandan Chiffon Cake – Cooked Dough Method
Start by combining the coconut milk and pandan leaves in a blender. Process until the mixture becomes smooth, then strain it into a small saucepan to remove any fibrous residue. Add in the sugar and butter, and place the pan over medium heat. Stir gently as the butter melts, allowing the mixture to heat just until it begins to bubble softly—do not allow it to reach a full boil. Once small bubbles appear, promptly remove it from the heat.
Sift the cake flour into the warm mixture and stir until it thickens into a smooth, glossy dough. Let the dough cool for approximately 5 minutes before continuing.
Gradually whisk the egg yolks into the cooled dough. Add them one at a time, blending thoroughly after each addition, until the mixture transforms into a velvety batter. Set this aside while you prepare the meringue.
In a clean, dry mixing bowl, beat the egg whites until they turn foamy. Add the cream of tartar to stabilize the mixture and continue whipping at high speed. Slowly incorporate the sugar, one tablespoon at a time. Beat until stiff, glossy peaks form—when the bowl is inverted, the meringue should remain completely in place without sliding.
Take one-third of the meringue and gently fold it into the egg yolk batter using a spatula, moving in smooth, swift motions in a single direction. Once fully combined, add the second third and fold again, followed by the final portion. The resulting batter should be light, airy, and uniform with no streaks.
Pour the batter into an ungreased chiffon tube pan. Smooth the top and use a skewer to gently swirl through the mixture, eliminating any trapped air pockets. Tap the pan lightly on the counter to help release additional air bubbles.
Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean.
After baking, immediately invert the pan onto a cooling rack or a stable bottle to cool completely upside down. This prevents the delicate cake from collapsing. Once fully cooled, use your hands to gently loosen the cake from the sides and base of the pan, or run a knife along the edges to carefully release it.
Pandan Chiffon Recipe
Ingredients
- Egg Yolk Batter
- 150 grams of cake flour
- 80 grams of castor sugar
- 50 grams of butter
- 200 grams or ml of coconut milk
- 6 egg yolks
- 10 pandan leaves or 1 teaspoon of pandan paste
Meringue
- 6 egg whites
- 120 grams of castor sugar
- 1/4 teaspoon of cream of tartar
Instructions
- Preheat the oven to 165°C (330°F).
- Pandan Chiffon Cake – Cooked Dough Method
- Start by combining the coconut milk and pandan leaves in a blender. Process until the mixture becomes smooth, then strain it into a small saucepan to remove any fibrous residue. Add in the sugar and butter, and place the pan over medium heat. Stir gently as the butter melts, allowing the mixture to heat just until it begins to bubble softly—do not allow it to reach a full boil. Once small bubbles appear, promptly remove it from the heat.
- Sift the cake flour into the warm mixture and stir until it thickens into a smooth, glossy dough. Let the dough cool for approximately 5 minutes before continuing.
- Gradually whisk the egg yolks into the cooled dough. Add them one at a time, blending thoroughly after each addition, until the mixture transforms into a velvety batter. Set this aside while you prepare the meringue.
- In a clean, dry mixing bowl, beat the egg whites until they turn foamy. Add the cream of tartar to stabilize the mixture and continue whipping at high speed. Slowly incorporate the sugar, one tablespoon at a time. Beat until stiff, glossy peaks form—when the bowl is inverted, the meringue should remain completely in place without sliding.
- Take one-third of the meringue and gently fold it into the egg yolk batter using a spatula, moving in smooth, swift motions in a single direction. Once fully combined, add the second third and fold again, followed by the final portion. The resulting batter should be light, airy, and uniform with no streaks.
- Pour the batter into an ungreased chiffon tube pan. Smooth the top and use a skewer to gently swirl through the mixture, eliminating any trapped air pockets. Tap the pan lightly on the counter to help release additional air bubbles.
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean.
- After baking, immediately invert the pan onto a cooling rack or a stable bottle to cool completely upside down. This prevents the delicate cake from collapsing. Once fully cooled, use your hands to gently loosen the cake from the sides and base of the pan, or run a knife along the edges to carefully release it.
