Pandan Chiffon Cake is a light, fluffy, green-coloured sponge cake flavoured with the juice or extract of Pandanus amaryllifolius leaves. This fragrant and airy dessert is especially popular in several Southeast Asian countries, including Malaysia, Indonesia, and Singapore.

Chiffon Cakes are traditionally baked in tube pans because their delicate structure requires support from both the center tube and the sides of the pan.
This allows the cake to rise properly during baking and prevents it from collapsing as it cools.

For this reason, Chiffon tube pans should NOT be greased, and non-stick pans should be avoided, as the batter needs to cling to the sides and center tube to rise properly.

When adding Pandan Paste, start with a small amount, I usually begin with ¼ teaspoon.
Be careful when using Pandan Paste, as it’s very concentrated; too much can leave a bitter or artificial aftertaste. It can also turn the green color overly intense and unappealing.

Making this cake is not difficult, but it does require precision and attention to the making technique.

In this recipe, I will be sharing some helpful tips to make sure your Chiffon Cake turns out perfectly soft and airy.

Pandan Chiffon Cake offers a delicate, fragrant, and slightly nutty flavour — a refreshing change from more traditional cake varieties.

Its soft, fluffy texture practically melts in your mouth, making it an ideal choice for those who enjoy light, airy desserts.
I hope you will enjoy this recipe 🥰

Watch How To Make “foolproof fluffy pandan chiffon cake”

Tips for Success (Please Read First):

• It’s very important NOT to grease the Chiffon Cake Pan because the batter needs to cling to the sides to rise properly
• Preheat the oven at least 30 minutes before starting
  Once the Chiffon Cake batter is fully mixed, it needs to be baked right away (if you let the batter sit, that air starts escaping and the batter will lose volume)
• It’s important that your mixing bowl is clean
  Any residue or fat will prevent the Egg Ehites from whipping properly (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
• Use fresh Eggs that are room temperature
  Other ingredients also must be at room temperature
• Be careful when using Pandan Paste, as it’s very concentrated
  Too much can leave a bitter or artificial aftertaste, it can also turn the green color overly intense and unappealing
• Sift the dry ingredients
• Make sure the Egg Yolk mixture is well blended before folding it into the beaten Egg Whites
• Beat Egg Whites until stiff peak
• Fold the whipped Egg Whites into the Egg Yolk mixture in three batches
  Be gentle to avoid deflating the batter, fold carefully until the mixture is smooth and well combined (make sure there are no bits of egg whites left)
• Slowly pour the batter into the pan from about 15 cm above to help burst any excess air bubbles
  Gently run a small metal skewer or spatula through the batter to eliminate any trapped air pockets
• Avoid tapping or shaking the pan as this can cause the bubbles to deflate prematurely, resulting in a denser cake with less volume
• Don’t let the batter sit too long before baking, bake it immediately
• Avoid opening the oven door during baking, as sudden temperature changes can cause the Chiffon Cake to collapse
• When the cake is done, immediately invert the pan onto a wire rack (if your pan has built-in supports)
  If your pan doesn’t have supports, you can place the tube hole over the neck of a soda or wine bottle to hang it high above the table, and cool the cake completely in the pan
• Once cool, when unmold the cake; Don’t use a spatula to loosen the edges of the cake (this can cause the edges to become rough and uneven)
  Use your hand to gently press along the sides, going all the way around; Carefully peel about 1 cm of the cake away from the edges
  Similarly, gently press the center of the cake down with your index finger, about 1 cm deep, to loosen the middle (kindly watch the video for clearer instructions)
• Chiffon Cake should generally be kept in an airtight container and refrigerated
  They are delicious cold, straight from the fridge
  

RECIPE

PANDAN CHIFFON CAKE
Yield: One 20 cm diameter Chiffon Pan

🌿 Ingredients
85 g Egg Yolks (room temp.)
60 g Coconut Milk (room temp.)
1/4 tsp Pandan Paste
125 g Cake Flour
(3/4 + 1/8) tsp Baking Powder (Double Act.)
(1/4 +1/8) tsp Salt
80 g Caster Sugar
70 g Vegetable Oil
160 g Egg Whites (room temp.)
1/4 tsp Cream of Tartar
85 g Caster Sugar

Notes: you can substitute Cream of Tartar with 1/2 tsp Lemon Juice or White Vinegar (or Apple Cider Vinegar)

🌿 Instructions
Preparation

1. It’s very important NOT to grease the chiffon cake pan because the batter needs to cling to the sides to rise properly. I’m using 20 cm diameter pan for this recipe
2. Preheat the oven at least 30 minutes before starting 160°C fan/ 180°C/ gas mark 4
3. It’s important that your mixing bowl is clean
   Any residue or fat will prevent the Egg Whites from whipping properly (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
4. Take the Eggs and other cold ingredients out of the fridge
   Separate Egg Whites and Egg Yolks; then let them come to room temperature
   

To Make Pandan Chiffon Cake

1. Combine Egg Yolks, Coconut Milk, and Pandan Paste in a medium mixing bowl
2. Add the sifted dry ingredients (Cake Flour, Baking Soda and Salt) along with 80 grams of Caster Sugar, stir using a balloon whisk until well mixed
3. Pour in the Vegetable Oil and mix until the batter looks smooth and well blended; Set this mixture aside
4. In another large mixing bowl, beat the Egg Whites and Cream of Tartar until foamy
   Add the 85 grams of Caster Sugar in 3 batches, adding each portion every 30 seconds
   Once all the sugar is added, continue beating on high speed until stiff peak for about 3 minutes (the mixture will gradually thicken and looks shiny)
5. Fold the whipped Egg Whites into the Egg Yolk mixture in 3 batches
   Start by adding one-third of the beaten Egg Whites to the Egg Yolk mixture (this first addition helps loosen the batter)
   Use a balloon whisk to gently stir, scrape the bottom and sides of the bowl to ensure everything is evenly combined
6. Add another third of the Egg Whites and fold again (be gentle to avoid deflating the batter)
7. Finally, pour the Egg Yolk mixture into the bowl with the remaining Egg Whites
   Fold carefully until the mixture is smooth and well combined (make sure there are no bits of egg whites left)
   Use a spatula to scrape the sides and bottom of the bowl to ensure the mixture is evenly mixed
8. Slowly pour the batter into the pan from about 15 cm above to help burst any excess air bubbles.
   Gently run a small metal skewer or spatula through the batter to eliminate any trapped air pockets (avoid tapping or shaking the pan as this can cause the bubbles to deflate prematurely, resulting in a denser cake with less volume)
9. Bake immediately in the preheated 160°C fan/ 180°C/ gas mark 4 oven for 45 minutes or until a cake tester inserted in the center comes out clean
   * Avoid opening the oven door during baking, as sudden temperature changes can cause the chiffon cake to collapse
10. When the cake is done, immediately invert the pan onto a wire rack (if your pan has built-in supports)
    If your pan doesn’t have supports, you can place the tube hole over the neck of a soda or wine bottle to hang it high above the table, and cool the cake completely in the pan (This takes about 1½ to 2 hours, do not touch until completely cool)
11. Once cool, you can unmold the cake
    Don’t use a spatula to loosen the edges of the cake; this can cause the edges to become rough and uneven
    Use your hand to gently press along the sides, going all the way around
    Carefully peel about 1 cm of the cake away from the edges
    Similarly, gently press the center of the cake down with your index finger, about 1 cm deep, to loosen the middle
    Then place your fingers on the bottom of the pan and press down firmly to lift out the center tube
    Finally, press the entire bottom of the cake inward to release it from the bottom of the pan (handle with care as the cake is very light and fluffy)
    “Kindly watch the video for clearer insturctions”
    

NOTES

1. Ensure the cake has cooled completely before storing, as warmth creates condensation, which makes the cake soggy and encourages mold growth
2. Chiffon Cake should generally be stored in an airtight container and kept refrigerated. This is especially important for Pandan Chiffon Cake, as it contains Coconut Milk, which can spoil more quickly at room temperature.
   The cake tastes delicious when served cold, straight from the fridge.
3. This cake can last for up to 5 days to a week in the refrigerator.
4. Chiffon cake freezes well
   Wrap individual slices tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn.
5. This cake can be frozen for up to 2 months
6. Thawing: Thaw the frozen cake in the refrigerator overnight or at room temperature for a couple of hours before serving. Avoid using a Microwave for thawing, as this can affect the texture.