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.