Name: Pandan Chiffon Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southeast Asian
Ingredients: 120g pandan leaves (frozen or fresh); 5 tablespoons (71g) water; 1 2/3 cups (200g) King Arthur Unbleached Cake Flour; 1 teaspoon baking powder; 1/4 teaspoon table salt; 6 large egg yolks (84g to 99g), at room temperature; 1/3 cup (63g) King Arthur Baker’s Special Sugar*; 1/2 cup (99g) vegetable oil; 5 tablespoons (75g) coconut cream, skimmed from the top of a can of unshaken coconut milk; 1 cup plus 2 tablespoons (270g) egg whites, from about 8 large eggs, at room temperature; 1/2 teaspoon cream of tartar; 3/4 cup (143g) King Arthur Baker’s Special Sugar*

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Introduction

Pandan Chiffon Cake is a light, fluffy dessert flavored with fragrant pandan leaves, offering a subtle hint of coconut richness. This airy cake is perfect for special occasions or as a delightful treat to enjoy any day.

The image shows two slices of light green sponge cake with a soft and airy texture, each slice having a thin golden brown crust on the top and sides, placed slightly overlapping on a brown plate with a dark fork beside them. Behind this plate, a large round cake with the same light green inside and golden brown crust around sits on a wooden board. To the right, colorful floral patterned teacups, one with tea, and their lids are placed on a white marbled surface. A slice of the same green sponge cake is partly visible on a white plate in the foreground on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g pandan leaves (frozen or fresh)
5 tablespoons (71g) water
1 2/3 cups (200g) King Arthur Unbleached Cake Flour
1 teaspoon baking powder
1/4 teaspoon table salt
6 large egg yolks (84g to 99g), at room temperature
1/3 cup (63g) King Arthur Baker’s Special Sugar*
1/2 cup (99g) vegetable oil
5 tablespoons (75g) coconut cream, skimmed from the top of a can of unshaken coconut milk
1 cup plus 2 tablespoons (270g) egg whites, from about 8 large eggs, at room temperature
1/2 teaspoon cream of tartar
3/4 cup (143g) King Arthur Baker’s Special Sugar*

Instructions

Step 1: Preheat the oven to 350°F with a rack in the bottom third. Prepare an ungreased 9 1/2” to 10″ round angel food cake pan.
Step 2: To make the pandan liquid, rinse and trim fresh pandan leaves to keep only the dark green parts (or use frozen trimmed leaves). Cut into 1″ pieces, place in a food processor with the water, and blend until chopped finely.
Step 3: Strain the blended pandan mixture through a fine mesh sieve or squeeze with cheesecloth to extract about 90g of liquid. Set aside.
Step 4: Sift the flour, baking powder, and salt together into a medium bowl and set aside.
Step 5: In a large bowl, whisk the egg yolks and 1/3 cup sugar with an electric hand mixer until thick and pale yellow, about 2 minutes at medium-high speed.
Step 6: Add the pandan liquid, vegetable oil, and coconut cream to the yolk mixture, whisking until fully combined.
Step 7: Add the sifted dry ingredients to the wet mixture and whisk until evenly blended. Set aside.
Step 8: In a separate large bowl, whip egg whites and cream of tartar at medium-high speed until foamy.
Step 9: Gradually add half the sugar while continuing to whisk until soft peaks form. Add the remaining sugar and whisk until stiff and glossy peaks form.
Step 10: Gently fold one-third of the meringue into the egg yolk batter to lighten it, then carefully fold in the remaining meringue until no white streaks remain.
Step 11: Pour the batter into the ungreased cake pan. Use a toothpick or skewer to pop any large air bubbles in the batter.
Step 12: Bake for 35 minutes at 350°F, then reduce the oven temperature to 325°F and bake for an additional 5 to 10 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top springs back when pressed gently.
Step 13: Remove the cake from the oven and invert the pan over the neck of a bottle to cool completely upside down.
Step 14: Once cool, run a thin-bladed metal spatula around the edges to loosen the cake, then turn it out onto a serving plate. Garnish as desired before serving.

Tips & Variations

Use frozen pandan leaves if fresh are unavailable; they are pre-trimmed and just as flavorful.
Ensure egg whites are at room temperature for better meringue volume.
Gently folding the meringue into the batter preserves airiness—avoid overmixing.
For a richer cake, substitute coconut cream with full-fat coconut milk, but use slightly less liquid.

Storage

Store the cake wrapped at room temperature for up to two days, or refrigerate for up to a week. Before serving, you can bring it to room temperature or warm slightly in a low oven for a few minutes.

How to Serve

The image shows a round chiffon cake with one slice cut out and placed slightly away from the whole cake on a white plate. The cake has two layers: the outside layer is light brown and fluffy, while the inside layer is bright green and smooth. The cake looks soft with a spongy texture, and the white marbled surface underneath the plate adds a clean, fresh look. In the background, there are blurred brown eggs that add a natural touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pandan extract instead of fresh leaves?

Yes, pandan extract can be used as a substitute, but the flavor may be less fresh and vibrant. Use about 1 to 2 teaspoons, adjusting to taste.

Do I have to use coconut cream?

Coconut cream adds richness and complements the pandan flavor, but you can substitute it with heavy cream or full-fat coconut milk if preferred.