Print

Soft and Fluffy Pandan Chiffon Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

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.

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.

Find it online: https://bitezly.com/soft-and-fluffy-pandan-chiffon-cake-recipe/