Best-Ever Pandan Chiffon Cake: Easy, Delicious, and Traditional Recipe

Discover the magic of Pandan Chiffon Cake, a beloved dessert that captivates with its vibrant green hue and unique flavor. This light, airy cake is infused with the essence of pandan leaves, creating a treat that’s both visually stunning and deliciously aromatic.

Ingredients

• 6 pandan leaves, washed and roughly chopped
• 9 large eggs, separated
• 1 cup (7 ounces) granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup full-fat coconut milk
• 2 teaspoons pandan extract
• 1 3/4 cups (7 ounces) cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar

Directions

1. Preheat your oven to 350°F (175°C) and position the rack in the middle. Line the bottom of a 10-inch tube pan with parchment paper for easy removal later.
2. In a food processor, blend the pandan leaves with 2 tablespoons of water until finely pulverized. If needed, add an extra tablespoon of water to help the blending process. Strain the mixture through cheesecloth, squeezing tightly to extract 3-4 tablespoons of vibrant pandan juice.
3. In a large bowl, whisk 6 egg yolks with 1/2 cup of sugar until the mixture becomes light and fluffy, about 1 minute. Gradually add the vegetable oil, whisking constantly to combine. Then, incorporate the coconut milk, pandan extract, and 3 tablespoons of your freshly squeezed pandan juice, whisking until the mixture is smooth and uniform.
4. In a separate bowl, sift together the cake flour, baking powder, and salt. Gently fold this dry mixture into your pandan-yolk mixture until just combined, being careful not to overmix.
5. Using a stand mixer fitted with a whip attachment, beat the remaining 9 egg whites on medium-low speed until frothy. Add the cream of tartar and increase the speed to medium, continuing to beat until the meringue starts to look opaque. Gradually add the remaining 1/2 cup of sugar while beating on medium-high speed until stiff peaks form, but be careful not to overbeat.
6. Carefully fold one-third of the meringue into your pandan batter to lighten it. Then, gently fold in the remaining meringue in two stages, taking care not to deflate the air bubbles that will give your cake its signature light texture.
7. Pour the batter into your ungreased tube pan and bake for about 45 minutes, or until the cake is golden on top and a skewer inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan for about 2 hours. This resting period is crucial for maintaining the cake’s structure. Once cooled, carefully invert the cake onto a serving plate.

Notes

For the best results, seek out fresh or frozen pandan leaves at your local Asian market. These leaves impart an authentic flavor that’s hard to replicate. If pandan leaves are unavailable, you can increase the pandan extract to 2 tablespoons. Both green pandan paste and clear pandan extract work well in this recipe, so use whichever you can find.

The Magic of Pandan

Pandan, often called the “vanilla of Southeast Asia,” brings a unique, slightly nutty flavor and enticing aroma to this chiffon cake. Its natural green color transforms the cake into a visual masterpiece, making it perfect for special occasions or as a show-stopping dessert at your next dinner party.

Mastering the Chiffon Technique

The key to a perfect chiffon cake lies in the delicate balance of ingredients and technique. By separately preparing the egg yolk and egg white mixtures, then carefully folding them together, you create a cake with an incredibly light and fluffy texture that still maintains its moisture.

Serving Suggestions

Enjoy your Pandan Chiffon Cake on its own, or pair it with a scoop of coconut ice cream for an extra tropical twist. It’s also delightful served alongside a cup of hot tea or coffee, making it perfect for afternoon tea or as a not-too-sweet dessert after a spicy meal.