Soft and Fluffy Pandan Chiffon Cake
This post may contain affiliate links.This Pandan Chiffon Cake is soft, airy, and wonderfully fragrant with its signature pandan aroma and vibrant green color. Made with pandan extract, it has a delicate crumb and light texture that make chiffon cakes so irresistible.
A Quick Look at the Recipe
🏷️ Recipe Name: Pandan Chiffon Cake
⏱️ Ready In: ~ 1 hours 15 minutes
🍽️ Serves: 16 slices
🔥 Calories: 143 kcal per serving (estimate)
🧾 Main Ingredients: Eggs, sugar, salt, coconut milk, coconut oil, cake flour, cornstarch, pandan extract, lemon juice.
🥗 Dietary Info: Vegetarian friendly
🧠 Difficulty: Easy with step-by-step guide.
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Pandan Chiffon Cake has always been a favorite in my kitchen. Soft, airy, and fragrant, it instantly brings me back to childhood, when a slice of vibrant green pandan cake was always a special treat. What makes this recipe even better is the use of homemade pandan extract made from fresh pandan leaves, giving the cake its natural color and aroma without artificial flavoring.
Once I fell in love with chiffon cakes, I started experimenting with other flavors too. If you enjoy chiffon cakes, you might also like my Cream Cheese Chiffon Cake, Pumpkin Chiffon Cake, or Chocolate Chiffon Cake. Each one has its own character while keeping that signature light and fluffy texture.
If you’re a pandan lover, be sure to check out my Taiwanese Pandan Castella Cake, Pandan Cake, and Pandan Burnt Basque Cheesecake for even more ways to enjoy this classic Southeast Asian flavor.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pandan extract – Use homemade pandan extract made from fresh pandan leaves for the best aroma and natural green color. Homemade extract gives a cleaner fragrance and more vibrant color than store-bought essence, which can taste artificial.
Coconut milk – Coconut milk enhances the pandan flavor and adds richness to the chiffon cake without making it heavy. Use full-fat coconut milk for the best flavor, and shake the can well before measuring to ensure it is evenly mixed.
Coconut oil – Coconut oil keeps the cake moist and light while complementing the pandan aroma. Use refined coconut oil if you prefer a neutral flavor, or unrefined coconut oil for a subtle coconut note.
Lemon juice – A small amount of lemon juice helps stabilize the whipped egg whites, resulting in a taller, lighter chiffon cake. It also balances the richness of the coconut milk without adding any noticeable citrus flavor.
How To Make Pandan Chiffon Cake
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 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 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 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 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 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.
Serving Suggestions
Pandan Chiffon Cake is light, airy, and perfect for afternoon tea or dessert. Pair it with refreshing drinks like Lemongrass Pandan Tea, Oolong Milk Tea, or a Butterfly Pea Latte for a cozy treat.
If you enjoy traditional Asian desserts, serve it alongside Candil Ubi, Pulut Hitam, Klepon, or Bugis Mandi for a colorful dessert spread.
For more pandan-inspired treats, try Pandan Wajik, Taiwanese Pandan Castella Cake, or Pandan Burnt Basque Cheesecake.
Pandan Chiffon Cake FAQs
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.
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.
Use an ungreased, chiffon cake pan with a removable base. The ungreased sides help the cake cling and rise properly during baking.
A small crack on top is completely normal for chiffon cakes. Large cracks may happen if the oven temperature is too high or the meringue was overbeaten. The cake should still be soft and fluffy inside.
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.
Other Soft, Fluffy Cake Recipes
Pandan Chiffon Cake
Equipment
- 1 chiffon baking pan 8 inch chiffon pan
Ingredients
Egg yolk batter
- 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
Meringue
- 6 egg white
- 90 gr sugar
- ½ tbsp lemon juice
Instructions
- 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).
- 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.
- 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).
- 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).
- 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.
- 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).
- 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)!
Video
Notes
- 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.
I love this pandan chiffon cake so much! The fragrant smell from pandan engulfs my kitchen when I’m baking this. The texture is so airy and fluffy.