How to Make Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 6 egg yolk; 30 gr sugar; ½ tsp salt; 110 gr coconut milk; 75 gr coconut oil; 135 gr cake flour; 15 gr corn starch; 25 ml pandan extract; 6 egg white; 90 gr sugar; ½ tbsp lemon juice

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Soft, airy, and fragrant – this Pandan Chiffon Cake is so special with its vibrant green color and delicate pandan aroma. Here I will share al the tips, tricks, and a fool proof recipe that guarantees a perfectly tall and fluffy chiffon cake every single time.

A few slices of pandan chiffon cake on white plastic tray with a cup of pandan extract next to it.

Pandan Chiffon Cake has always been a favorite in my kitchen — soft, airy, and fluffy with that fragrant pandan aroma. It’s a cake that instantly brings me back to my childhood, where a slice of this vibrant green cake was always a treat. What makes it even more special in my kitchen is using homemade pandan extract — a simple blend of fresh pandan leaves and water, which gives the cake its natural color and aroma without any artificial flavors.

But it doesn’t stop at pandan. Once I fell in love with chiffon cakes, I couldn’t help but explore other flavors. Cream Cheese Chiffon Cake is when I crave cheese flavor — still light, but with a creamy texture. Then there’s Pumpkin Chiffon Cake with its beautiful yellow color. And of course, Chocolate Chiffon Cake — a fluffy cake, full of chocolate flavor.

I love chiffon cakes’ perfect, cloud-like texture — thanks to whipped egg whites folded into a smooth, airy batter. It’s one of those cakes that looks impressive but is actually quite simple once you know the tricks. Whether you’re a pandan fan like me or looking to try something new, I’ve got you covered with all the tips you need for a perfect chiffon cake every time.

Why You Will Love This Recipe

Light and Airy Texture – You will love the soft, fluffy texture that melts in your mouth.
Natural Pandan Flavor – This recipe is made with fresh pandan extract for an authentic aroma.
Perfect Sweetness – I use just the right amount of sugar, balanced with a hint of salt.
Easy to Make – Clear step-by-step instructions are written below for perfect results.
Versatile Pairing – Enjoy it with tea, coffee, or as a refreshing dessert after a heavy meal.

Recipe Ingredients

Pandan chiffon cake ingredients with labels.

Ingredient Notes

Pandan extract –

Coconut milk –

Coconut oil –

Lemon juice –

How To Make Pandan Chiffon Cake

Step by step process photos of mixing the egg yolk with other ingredients.

STEP 1. In a bowl, whisk together the egg yolks, sugar, and salt until well combined (Image 1). Gradually add the coconut oil, coconut milk, and pandan extract, whisking until the mixture is smooth and well-blended (Images 2, 3, 4).

Step by step process photos of mixing in the flour into the egg yolk batter.

STEP 2. Sift the cake flour and cornstarch directly into the yolk mixture (Images 5, 6). Whisk gently until fully incorporated, and the batter turns thick and smooth (Images 7, 8). Set aside.

Step by step process photos of beating the egg white with sugar.

STEP 3. In a separate clean bowl, beat the egg whites at low speed until foamy (Image 9). Gradually add the sugar in three parts while continuing to beat (Image 10). Pour in the lemon juice (Image 11). Increase the speed to high and beat until soft peaks form, creating a hook when you lift the whisk (Image 12).

Step by step process photos of mixing the meringue into the egg yolk batter.

STEP 4. Gently fold one-fourth of the meringue into the egg yolk batter using a spatula (Image 13). Mix until well combined with a whisk (Image 14). Carefully pour this mixture back into the remaining meringue, folding gently until there are no white streaks visible (Images 15, 16).

Step by step process photos of pouring the batter into the baking pan and baking it.

STEP 5. Pour the batter into an ungreased chiffon baking pan (Image 17). Use a skewer to gently swirl through the batter to release any trapped air bubbles (Image 18). Bake in a preheated oven at 356°F (180°C) for 20 minutes. Remove briefly, and if desired, make a small slit on top with a knife (Images 19, 20). Return the cake to the oven and continue baking for another 40 minutes or until the top is golden brown.

Step by step process photos of handling the chiffon cake after baking and removing it from the pan.

STEP 6. Once baked, immediately turn the cake pan upside down and let it cool completely (Images 21, 22). Once cooled, run a thin knife along the sides of the pan to release the cake (Image 23). Start from the side of the pan and use a smaller knife to release the center part (Image 24).

STEP 7. Release the bottom part by sliding the thin knife carefully (Image 25). Gently push the cake so it slides off the pan (Images 26, 27). Slice it to your preference and enjoy (Image 28)!

Pro Tips

Freshly made pandan extract gives a vibrant green color and a natural, aromatic flavor that store-bought versions can’t match.
Beat the egg whites until you can see soft peaks where the meringue forms a slight hook when you lift the whisk. Underbeaten meringue won’t provide enough lift.
Add sugar in three parts while whipping the egg whites and add lemon juice. This helps create a stable, glossy meringue.
A chiffon pan should not be greased, as the batter needs to cling to the sides to rise properly. The center tube also helps the cake rise evenly.
Immediately invert the pan after baking. This prevents the cake from collapsing under its own weight and keeps it tall and fluffy.

How to Serve

Pandan Chiffon Cake is a light and fluffy treat that pairs beautifully with heavier dishes. After a rich meal like Soto Tangkar or Ayam Goreng Singkawang, a slice of pandan chiffon cake would finish your meal nicely. Its airy texture balances out savory flavors perfectly.

Pair it with light beverages like Lemongrass Pandan Tea, Oolong Milk Tea, or a Butterfly Pea Latte. Try it with Candil Ubi or Pulut Hitam.

If you plan to serve anything with pandan flavor, you can serve Kue Lumpang, Klepon or Bugis Mandi or Wajik. They would create a wonderful pandan dessert selection.

FAQs about Pandan Chiffon Cake

Why is my Pandan Chiffon Cake not rising properly?

Your Pandan Chiffon Cake may not rise properly if the meringue (whipped egg whites) is underbeaten, overbeaten, or not folded gently into the batter. Make sure to beat the egg whites until soft peaks form and fold them gently to avoid deflating the batter.

Why did my Pandan Chiffon Cake collapse after baking?

Your Pandan Chiffon Cake may collapse if the meringue was overbeaten, the batter was overmixed, or the cake was cooled without inverting. Always cool the cake upside down to maintain its height.

What type of pan should I use for Pandan Chiffon Cake?

Use an ungreased, chiffon cake pan with a removable base. The ungreased sides help the cake cling and rise properly during baking.

How do I know when the cake is fully baked?

You can use the classic toothpick test: insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few crumbs (but no wet batter), it’s done.

Storage

To keep your Pandan Chiffon Cake fresh and soft, store it in an airtight container at room temperature for up to two days. If you live in a hot, humid climate, it’s best to keep it in the refrigerator, where it will stay fresh for up to five days. Just let it return to room temperature before serving for that soft, airy texture. Avoid storing it in a plastic bag without proper sealing, as it can cause the cake to dry out quickly.