Soft and Fluffy Pandan Chiffon Cake Recipe

If you’ve ever craved a cake that is irresistibly light, airy, and infused with the fragrant, enchanting flavor of pandan, then you are in for a treat with this Soft and Fluffy Pandan Chiffon Cake Recipe. This cake is a labor of love that promises a delicate crumb and a vibrant green hue that comes from fresh pandan leaves, making every bite a celebration of texture and flavor. Whether you’re a seasoned baker or trying your hand at chiffon cakes for the first time, this recipe guides you through creating a show-stopping cake perfect for any occasion.

Ingredients You’ll Need

The magic of this Soft and Fluffy Pandan Chiffon Cake Recipe comes from its wonderfully simple yet essential ingredients. Each item plays a pivotal role—the pandan leaves add that fresh, aromatic essence, while the egg whites whipped into a meringue ensure an incredibly light texture. Coconut milk brings moistness and a subtle richness, and the blend of cake flour and cornstarch gives the cake its delicate structure.

• Pandan leaves (70 g): Fresh pandan leaves are crucial for that authentic vibrant green color and signature fragrance.
• Water (100 g): Used to extract pandan juice from the leaves for natural flavoring.
• Cake flour (60 g): Provides a soft, fine crumb essential for chiffon cakes.
• Cornstarch (8 g): Adds lightness by reducing gluten formation and balancing the flour.
• Salt (¼ tsp): Enhances the flavors and balances sweetness perfectly.
• Baking powder (¼ tsp, optional): Helps the cake rise subtly without overpowering the natural fluffiness.
• Egg yolks (60 g, about 3 large eggs): Adds richness and moisture to the batter.
• Sugar (11 g): Gently sweetens the batter without weighing it down.
• Pandan extract (15 g): Concentrates the delicate pandan flavor for extra oomph.
• Pandan essence (½ tsp): Optional, but boosts the aroma and intensifies the color beautifully.
• Cooking oil (38 g): Keeps the cake tender and moist without heaviness.
• Canned coconut milk (53 g): Adds a silky richness and hints of tropical flavor.
• Egg whites (90 g, about 3 large eggs): Whipped to soft peaks, they give the cake its iconic softness and rise.
• Cream of tartar (¼ tsp or ½ tsp lemon juice/vinegar): Stabilizes the meringue to help it hold its peaks sturdily.
• Additional sugar (45 g): Sweetens the meringue gently, allowing perfect structure and shine.

How to Make Soft and Fluffy Pandan Chiffon Cake Recipe

Step 1: Prepare the Pandan Extract

Start by cutting fresh pandan leaves into small pieces and blending them with water to create a fragrant, green pandan paste. Strain the mixture carefully through a cheesecloth or fine mesh to extract the juice, which will infuse your cake with its signature flavor and vibrant color. If possible, let this juice sit for a day or two to allow the sediment to separate, ensuring a clear, pure extract perfect for baking.

Step 2: Preheat Your Oven

Depending on whether you prefer the slit-top method or the regular bake, preheat your oven accordingly. For the slit-top version, set the oven to 385°F (195°C), and for convection ovens, reduce by 20°F (15°C). Position your rack in the lower third for even baking. This preparation ensures your cake bakes perfectly, rising tall and tender.

Step 3: Make the Batter

Whisk egg yolks with cooking oil, sugar, coconut milk, pandan extract, and pandan essence. Sift in the flour, cornstarch, salt, and optional baking powder; this not only removes lumps but also lightens your batter for that soft texture. Whisk until smooth and set aside, ready for the airy meringue that will take this cake to the next level.

Step 4: Whip the Meringue

Beat the egg whites until frothy, then add cream of tartar or your chosen acidic stabilizer. Gradually add sugar in three batches while continuing to whip, aiming for stiff peaks with a slight hook at the tip for the perfect consistency. This meringue is the secret to the feather-light crumb characteristic of the Soft and Fluffy Pandan Chiffon Cake Recipe.

Step 5: Fold the Meringue into the Batter

Gently fold one-third of the meringue into the yolk batter using a cutting and folding motion to lighten it. Repeat with the second third, and finally fold in the last portion with a rubber spatula to incorporate every bit without deflating the airiness, ensuring a voluminous, pourable batter that bakes into fluffy bliss.

Step 6: Bake the Cake

Pour the batter into an ungreased chiffon cake pan, smooth the surface, and use a skewer to pop any air bubbles. If using the slit-top method, bake at 385°F (195°C) for 13–14 minutes, carefully slit the top quickly, then lower the temperature to 330°F (165°C) and continue baking as per your pan size (50-70 minutes). For the regular bake, simply bake at 330°F for 35–55 minutes depending on the pan diameter, then increase temperature slightly for a finishing bake. Avoid opening the oven door to prevent collapsing.

Step 7: Cool and Remove the Cake

Immediately after baking, invert the pan to cool completely, allowing the cake to set without shrinkage or deflation. Once cooled, gently release the cake using an offset spatula along the edges and base. Your Soft and Fluffy Pandan Chiffon Cake Recipe is now ready to wow your taste buds!

How to Serve Soft and Fluffy Pandan Chiffon Cake Recipe

Garnishes

A simple dusting of powdered sugar or a light glaze of coconut cream complements the soft texture and exotic flavor beautifully. For a bit of color and crunch, toasted coconut flakes or a few fresh mint leaves serve as delightful accents, making the cake as pretty as it is delicious.

Side Dishes

Pair this cake with tropical fruits like mango, lychee, or pineapple for a refreshing balance of flavors. A scoop of coconut or vanilla ice cream on the side also makes for a luscious accompaniment, elevating your dessert to a luxurious treat.

Creative Ways to Present

Slice the cake into thin strips for elegant tea-time treats or use cookie cutters to create fun pandan shapes for celebrations. You can also transform it into layered trifles, combining chunks of the cake with whipped coconut cream and fruit for a stunning towering dessert everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Soft and Fluffy Pandan Chiffon Cake Recipe fresh by wrapping it tightly in plastic wrap and storing it in the refrigerator. It will stay moist and flavorful for up to three days, perfect for enjoying a slice or two later without sacrificing texture.

Freezing

You can freeze this chiffon cake by wrapping it securely in plastic wrap followed by aluminum foil to prevent freezer burn. When stored this way, the cake retains its softness for up to a month. Thaw it overnight in the fridge before serving to maintain that perfect fluffy texture.

Reheating

To revive previously refrigerated or frozen cake slices, warm them gently in a microwave for 10-15 seconds. This softens the crumb and refreshes the pandan aroma, making each bite taste freshly baked and heavenly.

FAQs

Can I use pandan extract instead of fresh pandan leaves?

Absolutely! While fresh pandan leaves provide the most authentic flavor and vibrant color, pandan extract is a convenient alternative that still imparts wonderful aroma and taste, especially if fresh leaves are unavailable.

What if I don’t have a chiffon cake pan?

A traditional chiffon cake pan is ideal because its ungreased surface allows the batter to cling and rise properly. If you don’t have one, a deep tube pan without a non-stick coating can work, but avoid greasing the pan to ensure your cake rises beautifully.

Why is my chiffon cake collapsing after baking?

This usually happens if the meringue was overbeaten or underbaked, or if the oven door was opened during baking. Be sure to whip the egg whites just until stiff peaks form and avoid opening the oven while the cake bakes to maintain its tall, airy structure.

How important is room temperature for the ingredients?

Very! Room temperature eggs, pandan juice, and coconut milk help create a smooth batter and stable meringue, which translates to better volume and a softer texture. Cold ingredients can hinder whipping and mixing processes, so allow them to sit out for about 30 minutes before baking.

Can this cake be made vegan?

While this recipe relies on eggs for its signature fluffiness, you might experiment with aquafaba (chickpea brine) as an egg white substitute. However, achieving the exact softness and texture of this Soft and Fluffy Pandan Chiffon Cake Recipe may require recipe adjustments and testing.

Final Thoughts

This Soft and Fluffy Pandan Chiffon Cake Recipe is a delightful journey into creating a cake that marries delicate texture with enchanting flavors. Its lightness, fragrant pandan essence, and subtle coconut richness make it a standout treat to share with loved ones. Don’t hesitate to dive in and start baking—once you take your first bite, you’ll understand why this cake has become such a beloved favorite!

Soft and Fluffy Pandan Chiffon Cake Recipe

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This Soft and Fluffy Pandan Chiffon Cake is a classic Southeast Asian dessert known for its light, airy texture and fragrant pandan flavor. The cake combines freshly extracted pandan juice with coconut milk and whipped egg whites to create a delicate yet moist chiffon cake. It features a unique slit-top baking technique that allows the cake to rise evenly and achieve a beautiful tall shape. Perfect as a tea-time treat or festive dessert, this recipe provides detailed instructions and tips to ensure success even for novice bakers.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Main Ingredients

• 70 g pandan leaves (about 15 large pieces)
• 100 g water
• 160–160 g cake flour (divided, total about 410–420 g depending on batch)
• 8–20 g cornstarch (divided)
• 1/4 tsp to 1/2 tsp salt (adjusted by batch)
• 1/4 tsp to 1 tsp baking powder (optional, divided)
• 230–260 g egg yolks (room temperature, about 12–14 large eggs worth)
• 186 g sugar (divided between yolk mixture and meringue)
• 65–100 g pandan extract (see notes for preparation)
• 1/2 tsp to 1 1/2 tsp pandan essence (optional)
• 226–250 g cooking oil
• 353 g canned coconut milk (well-shaken before opening the can, divided)
• 870 g egg whites (room temperature, about 29–30 large eggs worth)
• 1/4 tsp to 3/4 tsp cream of tartar or equivalent lemon juice/vinegar

Instructions

1. Prepare pandan extract: Cut pandan leaves into small pieces. Blend with 100 g water until paste-like. Strain juice using a cheesecloth or muslin cloth. Let sit for 30 minutes to 2 days to separate sediment. Use the clear pandan extract for the recipe. Store leftover in fridge up to one week.
2. Preheat oven: For slit-top version, preheat oven to 385°F (195°C) conventional, or 365°F (180°C) convection. Position rack in the lower third. For regular baking without slit, preheat to 330°F (165°C) conventional or 310°F (150°C) convection, rack lower third.
3. Prepare egg yolk batter: Whisk egg yolks, sugar, and cooking oil until combined. Add coconut milk, pandan extract, and essence. Sift flour, cornstarch, salt, and baking powder into the mixture. Whisk until smooth and lump-free. Set aside.
4. Whip meringue: Beat egg whites on medium speed until frothy (~30 seconds). Add cream of tartar or lemon juice/vinegar. Continue whipping until egg whites become white and bubbles fine (~30 seconds). Gradually add sugar in 3 batches, continuing to beat at medium speed. Whip until stiff peak forms with slight bend at the tip. Lower speed and beat 30 seconds more to reduce air bubbles.
5. Fold meringue into egg yolk batter: Gently fold one-third of meringue into yolk batter using a whisk in a cutting and folding motion to lighten the batter. Fold in the second third similarly. Fold in the last third with a rubber spatula, ensuring no visible streaks of meringue remain. Fold quickly but gently to maintain fluffiness.
6. Prepare pan and pour batter: Use an ungreased chiffon cake pan. Pour batter into pan. Use a skewer to make zigzag motions to release trapped air bubbles and level the batter. Smooth top with a rubber spatula. Drop the pan from around 10 cm height on the counter 2-3 times to settle batter.
7. Bake with slit-top method (optional): Bake at 385°F (195°C) for 13-14 minutes. Remove from oven and quickly make a lengthwise slit about 1/2 inch deep to allow even rising, wiping knife between slits. Return to oven, reduce temperature to 330°F (165°C), and continue baking according to pan size: 6-inch tube 50 min, 7-inch 55 min, 8-inch 60 min, 9-inch 65 min, 10-inch 70 min. For convection ovens, reduce temperatures by 20°F (15°C).
8. Bake without slit-top: Bake at 330°F (165°C) for 35-55 minutes based on pan size (6-inch 35 min, 7-inch 40 min, 8-inch 45 min, 9-inch 50 min, 10-inch 55 min). Without opening oven door during baking, increase heat to 350°F (180°C) for conventional (or lower by 20°F for convection) and bake an additional 10 minutes.
9. Check doneness: Insert skewer; it should come out clean. It’s safer to slightly overbake than underbake to prevent collapse.
10. Cool inverted: Remove cake from oven. Drop pan 10 cm on counter several times to prevent shrinkage. Invert the pan immediately onto bottle necks or pan stands to cool completely (3-4 hours). Do not remove cake while warm.
11. Remove cake from pan: Once cool, run an offset spatula firmly around pan edges and base to loosen crust. Carefully push the base to release cake. For slit-top cakes, can be served inverted or slit side up.

Notes

• Use large eggs (~56-58 g each) and weigh yolks and whites for best consistency.
• Ensure pandan juice, eggs, and coconut milk are at room temperature before starting.
• Pandan essence is optional but enhances color and flavor.
• Ensure chiffon cake pan is ungreased to allow cake to cling and rise properly.
• Do not open oven door during baking to avoid cake deflating.
• Cracks on top are normal and will become the bottom after inverting.
• Adjust baking time based on oven variations; overbaking is safer than underbaking.
• Store leftover pandan extract refrigerated for up to one week.
• Slit-top method encourages even rising and taller cake.