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Pandan Chiffon Cake Recipe

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★★★★★

4.7 from 128 reviews

This Pandan Chiffon Cake is a light, airy, and fragrant dessert infused with fresh pandan leaf flavor. It’s made by blending pandan leaves into a vibrant green liquid, combined with a tender chiffon cake batter made from cake flour, egg yolks, vegetable oil, and coconut cream. The batter is folded with a glossy meringue, then baked to perfection in an ungreased angel food cake pan, creating a soft, springy texture with a delicate sweetness and subtle coconut aroma. Perfect for a tropical twist on a classic chiffon cake.

Ingredients

Scale

Pandan Liquid

  • 120g pandan leaves (frozen or fresh)
  • 5 tablespoons (71g) water

Dry Ingredients

  • 1 2/3 cups (200g) King Arthur Unbleached Cake Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt

Wet Ingredients

  • 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

Meringue

  • 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

  1. Preheat oven: Preheat the oven to 350°F with a rack in the bottom third. Have on hand an ungreased 9 1/2” to 10″ round angel food cake pan ready for baking.
  2. Prepare pandan liquid: Rinse and trim fresh pandan leaves to keep only the dark green parts; if using frozen, ensure they are trimmed. Cut leaves into 1″ pieces. Place in a food processor with 5 tablespoons of water and blend until the leaves resemble fine grass clippings.
  3. Strain pandan liquid: Using a fine mesh sieve or cheesecloth, strain the pandan mixture to extract about 90g of liquid. Set aside the fragrant green liquid for the batter.
  4. Sift dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  5. Whisk egg yolks and sugar: In a large bowl, using an electric mixer, whisk the egg yolks and 1/3 cup sugar until pale yellow and thick, about 2 minutes at medium-high speed.
  6. Add pandan liquid and fats: To the egg yolk mixture, add the pandan liquid, vegetable oil, and coconut cream. Whisk until fully incorporated and smooth.
  7. Combine with dry ingredients: Add the sifted flour mixture to the wet ingredients and whisk until the batter is evenly blended. Set aside while preparing meringue.
  8. Make meringue: In a separate clean large bowl, whisk the egg whites and cream of tartar at medium-high speed until foamy. Gradually add half the sugar and continue whisking until soft peaks form. Then add the remaining sugar and whip until stiff, glossy peaks form.
  9. Fold meringue into batter: 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, preserving as much volume as possible.
  10. Transfer to pan: Spoon the batter into the ungreased angel food cake pan. Use a toothpick or skewer to gently pop any large air bubbles within the batter to ensure even texture.
  11. Bake the cake: Bake at 350°F for 35 minutes. Then reduce the oven temperature to 325°F and bake for an additional 5 to 10 minutes, until a toothpick inserted in the center comes out clean, the top is light brown, and the cake springs back when pressed gently. Some cracking is normal.
  12. Cool inverted: Remove the cake from the oven and immediately invert it over the neck of a bottle or a suitable object to cool completely upside down. This prevents the chiffon cake from collapsing.
  13. Release from pan and serve: Once completely cool, run a thin-bladed metal spatula around the edges of the pan to loosen the cake. Carefully turn the cake out onto a serving plate. Garnish as desired and serve.
  14. Storage: Store the cake wrapped at room temperature for up to two days, or refrigerate for up to a week to maintain freshness.

Notes

  • Do not grease the cake pan; chiffon cakes require an ungreased pan to climb the sides and rise properly.
  • Ensure eggs are at room temperature for better volume when whisking.
  • Use fresh or properly thawed pandan leaves for the best flavor and vibrant green color.
  • Cooling the cake inverted is critical to maintain its airy texture and prevent collapsing.
  • The cake may have cracks on top, which is normal for chiffon cakes and does not affect taste.
  • Coconut cream should be skimmed from the top of unshaken coconut milk for best richness.
  • The sugar specified is a special baker’s sugar which may help with texture; granulated sugar alternatives can be used if similar in texture.

Keywords: Pandan chiffon cake, pandan dessert, chiffon cake recipe, airy cake, Southeast Asian cake, coconut chiffon cake

Find it online: https://nataliereeve.com/pandan-chiffon-cake-recipe/