Pandan Chiffon Cake – The Ultimate Fragrant Southeast Asian
Pandan Chiffon Cake is a soft and fluffy sponge cake infused with aromatic pandan.Its bright green color and delicate crumb make it visually stunning.Coconut milk adds richness and complements the pandan flavor beautifully.The cake is baked in a tube pan for maximum height and structure.Perfect for tea time, celebrations, and special gatherings.Each slice is light, moist, and wonderfully fragrant.
Ingredients
Egg Yolk Batter
- 7 large egg yolks
- 100 g granulated sugar (½ cup)
- 80 ml vegetable oil (⅓ cup)
- 120 ml coconut milk (½ cup)
- 2 teaspoons pandan extract or ¼ cup fresh pandan juice
- 1 teaspoon vanilla extract
- 150 g cake flour (1¼ cups)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Meringue
- 7 large egg whites
- ½ teaspoon cream of tartar
- 100 g granulated sugar (½ cup)
Instructions
- Preheat the oven to 325°F (165°C). Use an ungreased 10-inch tube pan.
- Whisk egg yolks and sugar until pale. Add oil, coconut milk, pandan extract, and vanilla.
- Sift together cake flour, baking powder, and salt. Fold into the yolk mixture until smooth.
- Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Gently fold the meringue into the yolk batter in three additions.
- Pour the batter into the ungreased tube pan and smooth the top.
- Bake for 45–50 minutes, or until the top springs back when touched.
- Immediately invert the pan and cool completely upside down.
- Run a thin knife around the edges and center tube. Remove and slice.
Notes
- Do not grease the pan; the batter needs to cling to the sides.
- Cake flour creates the softest texture.
- Fresh pandan juice offers the most authentic flavor.
- Cooling upside down prevents collapse.
- Avoid overmixing to maintain airiness.
- Coconut milk adds moisture and richness.
- Store in an airtight container for up to 3 days.
- The cake can be served plain or with whipped cream.