Fluffy Pandan Chiffon Cake Recipe | Soft, Fragrant Asian Favourite (Easy Step-by-Step)

Light, fluffy, and bursting with the natural aroma of pandan leaves — Pandan Chiffon Cake is a beloved classic across Southeast Asia! Whether you’ve tasted it at a bakery in Malaysia, Singapore, or Indonesia, this cloud-like green cake is sure to bring back memories.

Today, I’ll show you how to make an authentic, super soft pandan chiffon cake at home, with easy tips to achieve that perfect rise and springy texture.

🛒 Ingredients:

🌿 Pandan Juice:

  • 8–10 pandan leaves (fresh or frozen)

  • 5 tablespoons water

🍰 Cake Batter:

  • 6 large egg yolks

  • 50g (¼ cup) sugar

  • 70ml (⅓ cup) coconut milk

  • 40ml (2½ tbsp) pandan juice

  • 80ml (⅓ cup) vegetable oil

  • 120g (1 cup) cake flour (or sifted all-purpose flour + 1 tbsp cornstarch)

  • 1 tsp baking powder

  • ¼ tsp salt

☁️ Meringue:

  • 6 large egg whites

  • 80g (⅓ cup) sugar

  • ½ tsp cream of tartar (optional but helpful)

🥣 Instructions:

Step 1: Make Pandan Juice

  • Blend pandan leaves with water. Strain to extract thick pandan juice. Set aside.

Step 2: Prepare Cake Batter

  • In a large bowl, whisk egg yolks and sugar until pale.

  • Add coconut milk, pandan juice, and oil. Mix well.

  • Sift in cake flour, baking powder, and salt. Stir until smooth (don't overmix).

Step 3: Make Meringue

  • In a separate clean bowl, beat egg whites until foamy.

  • Add cream of tartar. Gradually add sugar and beat to stiff peaks.

Step 4: Combine

  • Gently fold meringue into batter in 3 parts.

  • Use a spatula and fold (not stir) to keep the air inside.

Step 5: Bake

  • Pour batter into an UNGREASED chiffon cake pan (20–22cm).

  • Bake at 170°C (340°F) for 45–50 minutes.

  • Test with a skewer — it should come out clean.

Step 6: Cool

  • Immediately invert the cake pan upside down after baking.

  • Let it cool completely before removing from the mold to prevent collapsing.

💡 Tips for the Perfect Fluffy Pandan Chiffon Cake:

  • Use fresh pandan if possible — it gives a deeper aroma.

  • Don't grease the pan — chiffon cake needs to cling to the sides to rise properly.

  • Fold gently — rough mixing will deflate your meringue!

  • Invert immediately — cooling upside down maintains maximum height.





FAQ:

Q: Can I use pandan extract instead of fresh pandan leaves?
A: Yes! Substitute with 1 tsp concentrated pandan extract if fresh leaves aren't available.

Q: Why must I invert chiffon cake after baking?
A: It prevents the cake from shrinking and collapsing while cooling.

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