You may have seen it lurking in my drafts for quite some time now. My family’s favorite dessert is this light and airy chiffon pandan cake. My go-to cake recipe. For a tea party or other get-togethers, this cake would be ideal.

This is the lightest, fluffiest cake you’ll ever make or eat, and it’s hard not to sit down and eat the whole thing at once! Mom and Dad always buy one when they go to the Chinese grocery store. Pandan extract or juice is sold in many Chinese grocery stores, but it’s easy to make on your own.

What is pandan?

In Southeast Asia, the term “pandan” refers to a type of herbaceous tropical plant. If you’re looking for a distinct flavor and sweet aroma in your cooking or baking, this is the perfect ingredient.

Sweet soups are infused with the flavor and aroma of pandan leaves, which are used whole. Meat and sticky rice, two staples of Asian cuisine, are frequently served in this form as well.

When making this chiffon cake, we utilize the juice from pandan leaves to give it a gorgeous shade of green and a delicious flavor and perfume.

To make CHIFFON PANDAN CAKE you’ll need the following ingredients :

  • 5 eggs
  • ½ tsp cream of tartar
  • 100ml (scant ½ cup) coconut milk
  • 2½ tbsp ready-made pandan juice (or make your own)
  • 110g (generous ¾ cup) plain (all-purpose) flour
  • 1 heaped tbsp cornflour
  • 7½ tbsp caster (superfine) sugar
  • 1 tsp baking powder (baking soda)
  • 3 tbsp olive oil


  1. Turn the oven on and set it to 165°C (330°F).
  2. Put the egg whites and yolks in two large, clean bowls on their own. With a balloon whisk, beat the egg yolks and mix in 2 1/2 tablespoons of sugar.
  3. Add the pandan juice and coconut milk and mix well. Sift in the plain flour, cornmeal, and baking powder in three equal batches, mixing well after each addition. Mix well after adding the olive oil and set it aside.
  4. On medium speed, use an electric mixer to beat the egg whites until small bubbles form. Mix well after adding the cream of tartar. Add the last 5 tablespoons of sugar in three additions, beating well after each one.
  5. Keep beating at a medium speed until stiff peaks appear.
  6. Fold one-third of the beaten egg whites into the egg yolk mixture. Then, use a spatula or large metal spoon to gently fold in the rest of the egg whites until just mixed. Don’t mix too much.
  7. Spoon the mixture carefully into a bundt pan that has not been greased. Bake for 35–40 minutes in an oven that has been preheated. Turn the oven up to 170°C (340°F), and bake for another 5–7 minutes. Put a cocktail stick in the cake to see if it’s done all the way through. If the stick comes out clean and the top of the cake bounces back after a light press, the cake is ready. If not, cook for another 5 to 7 minutes.
  8. Take the cake out of the oven, carefully flip it over onto a wire rack, and let it cool all the way in the pan. This should stop the shrinking. Once they are cool, take them out of the tin and serve.

To make pandan juice:

Thoroughly wash 65g (214 oz) of pandan leaves, dry them with kitchen paper, and cut them into small pieces. Mix with 8 tablespoons of water in a blender. Pour into a bowl through a muslin-lined sieve. Squeeze the solids out and throw away the liquid.

How to keep pandan chiffon cake fresh:

Pandan chiffon cake will stay good at room temperature for 2 to 3 days, including the day it is made.

Because it has coconut milk in it, this cake stays fresh longer when kept in an airtight container and in the fridge.

Set it out at room temperature for 20 minutes before you eat it, but it’s also delicious when it’s cold.

In general, chiffon cakes can be frozen for up to two months.

To freeze, let the cake cool all the way down. Wrap it in several layers of cling wrap so that it doesn’t lose its shape. Make sure that all of the layers are completely sealed. Then, wrap it in a final layer of aluminum foil and put it in the freezer.

When you’re ready to eat it, let the frozen cake sit out at room temperature for two to three hours, or until it’s room temperature.


Chiffon cakes should be baked on a chiffon tube pan without a non-stick coating for the best results…

In order to have a high and airy crumb, a cake has to have its batter adhere to its pan’s sides. Aluminum pans with a detachable base are the best.

To get a darker crust, use dark-tinted pans whereas non-tinted or light-tinted pans produce a lighter crust. If you’re making chiffon cakes, avoid dark-colored pans since they may be nonstick.

For the same reasons you wouldn’t bake in a non-stick cake pan, don’t oil the pan.

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