Recipe - Master the Classic Pandan Chiffon Cake 😋
[Recipe] 🌿 Pandan Chiffon Cake, a classic that everyone knows, but not easy to get right 🍰! In this recipe, I am going to show you how you can make a Pandan Chiffon that is fluffy, soft yet still have some moisture to it so it's not completely dry!
If you've ever had one and faced this problem:
❌ Rise beautifully, then collapsed
❌ Turns out dense instead of fluffy
❌ Clumps of egg whites
You're not alone. This verison is my go-to not because it's fancy, but because it's tested to actually work in a real home kitchen. Save this if you've been meaning to try pandan chiffon (or retry to nail it) and once it clicks, it really clicks 😋
Ingredients (Pandan Chiffon Cake)
- 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
- (For main batter) 40g White Sugar
- (For meringue) 40g White Sugar
- 80ml Coconut Milk, fresh if possible
- 40ml Pandan juice (Blend 60ml water + 8 – 10 leaves)
Note: Alternatively, blend 80ml coconut milk, 40ml water and 10 pandan leaves and strain
- 40ml of Vegetable Oil
- (Optional) 2.5ml Pandan Extract
- 120g of Plain Flour
- 3g of Baking Powder
Instructions
1. Whisk 6 yolks with 40g sugar for 2 mins. Then, add in the coconut milk, pandan juice, vegetable and the optional pandan extract (Note: Also possible to just blend pandan leaves with coconut milk, water and strain).
2. Next, whisk in the plain flour and baking powder.
3. Then, whip the egg whites till stiff peaks, adding in 20g sugar at two stages, foamy and soft peaks (total 40g)
4. Whisk in 1/3 of the egg whites to the cake batter and fold in th remaining 2/3 in two halves.
5. Pour in the pandan chiffon batter, do not line or grease your chiffon tube pan (I am using 9 inch).
6. Bake 170C for 52 – 55 until nicely golden brown, do adjust accordingly to the size of the pan! Do not open the oven door before it’s done.
7. Leave upside down immediately to cool, approx an hour before unmoulding gently.
8. Serve and enjoy! It tends to taste better from the day after!
If you’re new to pandan chiffon cake making, one key to success is beating the egg whites to stiff peaks properly — this traps air and creates that famous fluffiness. Adding sugar gradually helps stabilize the meringue. Another tip is not to grease the chiffon tube pan; the batter needs to cling to the sides to rise evenly and bake perfectly. Also, cooling the cake upside down prevents it from collapsing. Using fresh pandan juice extracted from pandan leaves not only enhances the cake’s beautiful green color but also infuses authentic flavor that powdered extracts can’t match. If fresh leaves aren’t accessible, pandan extract works as a convenient alternative. For coconut milk, fresh is best for richness but canned works well too. Balancing coconut milk and pandan juice keeps the cake moist without being soggy. Don’t rush slicing the cake — allowing it to rest overnight improves texture and flavor, making each bite soft and fragrant. By following these extra tips along with the recipe, you can confidently bake a classic Singaporean pandan chiffon cake that’s light, fluffy, and moist every time. Happy baking!
