I just baked a Pandan Chiffon Cake so impossibly fluffy, moist, and saturated with pandan and coconut-milk fragrance that you’ll scroll right past your phone to see the recipe.

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I’m obsessed with Pandan Chiffon Cake because it’s impossibly light yet wildly fragrant. I love how the green hits you first, then the coconut milk note sneaks in and makes the crumbs actually sing.

And that texture, like a cloud that holds its own when you slice it. I don’t care if it sounds basic, I want a slice after every meal.

This is proper Asian Cake comfort without being sappy. The pandan aroma, the silk of eggs, separated (yolks and whites), the faint vanilla-ish roundness, yeah, food that hits brain and mouth at once.

Bring it now, always please.

Ingredients

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Egg yolks: rich, tender crumb, makes cake feel soft and slightly custardy.
Egg whites: floppy until whipped, then airy lift and cloud-like sponge.
Sugar: sweetens, stabilizes meringue, helps the cake brown lightly.
Cake flour: makes crumb fine and soft, not heavy or bready.
Baking powder: gives a gentle rise, keeps texture light and springy.
Fine salt: balances sweetness, sharpens the green pandan notes subtly.
Coconut milk: adds creamy, tropical depth and a faint richness.
Neutral oil: keeps cake moist, gives tender crumb without coconut flavor.
Pandan extract: bright, grassy aroma, gives that signature green, fragrant vibe.
Vanilla extract: basically rounds flavors, makes everything taste friendlier.
Cream of tartar: stabilizes whites, helps the meringue hold its fluffy shape.

Ingredient Quantities

6 large eggs, separated (yolks and whites)

1 cup (200 g) granulated sugar, divided (about 1/4 cup / 50 g for yolk batter and 3/4 cup / 150 g for meringue)

1 3/4 cups (210 g) cake flour, sifted

1 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup (120 ml) full fat coconut milk

1/2 cup (120 ml) neutral oil (vegetable or canola)

About 1/4 cup (60 ml) pandan extract/juice made from 10 to 12 fresh pandan leaves, or 2 to 3 teaspoons concentrated pandan extract if you use store bought

1 teaspoon vanilla extract (optional, but helps round the flavor)

1/4 teaspoon cream of tartar (or a pinch of salt) to stabilize the egg whites

How to Make this

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1. Preheat oven to 325 F (163 C). Make sure eggs are room temp, they whip better that way.

2. Separate 6 eggs into yolks and whites, keep whites in a clean dry bowl for meringue and yolks in another bowl.

3. Sift together 1 3/4 cups (210 g) cake flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt, set aside.

4. In the yolk bowl whisk 1/4 cup (50 g) granulated sugar until a little dissolved, then whisk in 1/2 cup (120 ml) coconut milk, 1/2 cup (120 ml) neutral oil, about 1/4 cup (60 ml) pandan extract and 1 teaspoon vanilla extract if using.

5. Add the dry ingredients to the wet yolk mixture in two additions, mixing gently until just combined. Don’t overmix, a few small lumps are ok.

6. In the clean bowl beat the 6 egg whites with 1/4 teaspoon cream of tartar (or a pinch of salt) until foamy, then gradually add the remaining 3/4 cup (150 g) sugar while beating. Whip to stiff glossy peaks but not grainy.

7. Fold one scoop of meringue into the yolk batter to lighten it, then gently fold in the remaining meringue in 2 additions using a spatula, scraping bottom and folding over. Keep as much air as possible, but fold until uniform.

8. Pour batter into an ungreased 9 or 10 inch chiffon or tube pan, smooth the top. Tap the pan gently to release big air bubbles.

9. Bake at 325 F (163 C) for about 55 to 60 minutes or until top is springy and a skewer comes out clean. If the top browns too fast loosely tent with foil.

10. Immediately invert the pan onto a bottle or cooling rack and let cool completely upside down to keep height and texture, about
1.5 to 2 hours. Run a thin knife around the edges and tube to release, then remove cake. Serve plain or with a light dusting of powdered sugar or whipped coconut cream.

Equipment Needed

1. Oven (set to 325 F / 163 C)
2. 2 large mixing bowls (one totally dry for whites)
3. Electric mixer or hand whisk (for meringue)
4. Sieve or fine mesh strainer (for flour)
5. Rubber spatula (for folding)
6. Measuring cups and spoons + kitchen scale if you have one
7. 9 or 10 inch chiffon or tube pan (ungreased)
8. Cooling rack or sturdy bottle for inverting the pan
9. Thin knife (to run around edges and tube after cooling)

FAQ

Q: Can I use store bought pandan extract instead of fresh pandan juice? A: Yes, you can. Use 2 to 3 teaspoons of concentrated extract for about 1/4 cup fresh juice. Start with less, taste the batter, add more if you want stronger flavor. Store bought can be stronger or slightly different in color so don't dump it in at once.

Q: Do I have to grease the chiffon pan? A: No. Do not grease the pan. Chiffon needs to cling to the sides to rise and hold its height. If you grease it the cake will fall and be dense. After baking cool the pan upside down on a bottle or funnel so it keeps its shape.

Q: My meringue keeps collapsing, what did I do wrong? A: Common problems are under beaten whites, getting yolk in the whites, or adding sugar too fast. Use room temp eggs, beat whites with cream of tartar till soft peaks, then add sugar slowly so it becomes glossy stiff peaks. Also don't overfold the flour mix into the meringue or you'll knock out the air.

Q: Can I substitute regular milk or light coconut milk? A: You can use whole milk or light coconut milk but full fat coconut milk gives the best flavor and texture. Lighter milk will make the crumb slightly less tender and less rich. If you use whole milk you still get good results.

Q: What's the bake time and temp and how do I know it's done? A: Bake at 325 F (160 C) for about 50 to 60 minutes in a tube pan. The cake should look springy and lightly golden, and a skewer inserted near center comes out clean or with a few moist crumbs. Don't overbake or it gets dry.

Q: How should I store the cake and how long will it last? A: Once completely cooled remove from pan and wrap in plastic or keep in an airtight container. It keeps well at room temp for 2 days, refrigerated for up to 5 days. You can also freeze slices for up to 1 month. Let frozen slices thaw in the fridge or at room temp before serving.

Pandan Chiffon Cake Recipe Substitutions and Variations

Cake flour: if you dont have cake flour, use 1 3/4 cups (210 g) all purpose flour minus 3 tablespoons, then stir in 3 tablespoons cornstarch. Sifts together well. This keeps the cake light like cake flour would.
Coconut milk: swap with whole milk or full fat evaporated milk for similar richness. If you still want coconut flavor, add 1 to 2 teaspoons coconut extract or 2 tablespoons canned coconut cream.
Neutral oil: you can use melted unsalted butter 1 for 1 for more flavor, or light olive oil for a subtle fruity note. If using butter, cool it slightly so it doesnt scramble the eggs when mixed.
Cream of tartar: replace with an equal amount lemon juice or white vinegar (start with 1/4 teaspoon), or skip and use a pinch of fine salt to help stabilize the egg whites a little.

Pro Tips

1) Use room temp eggs, seriously. The whites whip bigger and faster, and yolks emulsify easier, so take them out 30 to 45 minutes before you start. If you forgot, put whole eggs in warm water for 5 to 10 minutes to help.

2) Watch the sugar in the meringue, not the time. Add it slowly and stop when peaks are glossy and hold shape, not when it feels like sand. Rub a little between fingers to check for grit. Overbeating makes it dry and hard to fold.

3) Fold like you mean it but don’t overwork. Cut down the center, scoop under, and fold over with a rotating wrist, turning the bowl as you go. Stop as soon as streaks disappear. A few tiny lumps are better than a flat cake.

4) Cool upside down and be patient. Inverting right away saves the height, and letting it cool fully before running a knife around the pan prevents crumbling. If top browns too fast, tent loosely with foil, not wrapped tight.

Pandan Chiffon Cake Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just baked a Pandan Chiffon Cake so impossibly fluffy, moist, and saturated with pandan and coconut-milk fragrance that you'll scroll right past your phone to see the recipe.

Servings

servings

Calories

327

kcal

Equipment: 1. Oven (set to 325 F / 163 C)
2. 2 large mixing bowls (one totally dry for whites)
3. Electric mixer or hand whisk (for meringue)
4. Sieve or fine mesh strainer (for flour)
5. Rubber spatula (for folding)
6. Measuring cups and spoons + kitchen scale if you have one
7. 9 or 10 inch chiffon or tube pan (ungreased)
8. Cooling rack or sturdy bottle for inverting the pan
9. Thin knife (to run around edges and tube after cooling)

Ingredients

6 large eggs, separated (yolks and whites)
1 cup (200 g) granulated sugar, divided (about 1/4 cup / 50 g for yolk batter and 3/4 cup / 150 g for meringue)
1 3/4 cups (210 g) cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup (120 ml) full fat coconut milk
1/2 cup (120 ml) neutral oil (vegetable or canola)
About 1/4 cup (60 ml) pandan extract/juice made from 10 to 12 fresh pandan leaves, or 2 to 3 teaspoons concentrated pandan extract if you use store bought
1 teaspoon vanilla extract (optional, but helps round the flavor)
1/4 teaspoon cream of tartar (or a pinch of salt) to stabilize the egg whites

Directions

Preheat oven to 325 F (163 C). Make sure eggs are room temp, they whip better that way.
Separate 6 eggs into yolks and whites, keep whites in a clean dry bowl for meringue and yolks in another bowl.
Sift together 1 3/4 cups (210 g) cake flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt, set aside.
In the yolk bowl whisk 1/4 cup (50 g) granulated sugar until a little dissolved, then whisk in 1/2 cup (120 ml) coconut milk, 1/2 cup (120 ml) neutral oil, about 1/4 cup (60 ml) pandan extract and 1 teaspoon vanilla extract if using.
Add the dry ingredients to the wet yolk mixture in two additions, mixing gently until just combined. Don’t overmix, a few small lumps are ok.
In the clean bowl beat the 6 egg whites with 1/4 teaspoon cream of tartar (or a pinch of salt) until foamy, then gradually add the remaining 3/4 cup (150 g) sugar while beating. Whip to stiff glossy peaks but not grainy.
Fold one scoop of meringue into the yolk batter to lighten it, then gently fold in the remaining meringue in 2 additions using a spatula, scraping bottom and folding over. Keep as much air as possible, but fold until uniform.
Pour batter into an ungreased 9 or 10 inch chiffon or tube pan, smooth the top. Tap the pan gently to release big air bubbles.
Bake at 325 F (163 C) for about 55 to 60 minutes or until top is springy and a skewer comes out clean. If the top browns too fast loosely tent with foil.
Immediately invert the pan onto a bottle or cooling rack and let cool completely upside down to keep height and texture, about
5 to 2 hours. Run a thin knife around the edges and tube to release, then remove cake. Serve plain or with a light dusting of powdered sugar or whipped coconut cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.