Pandan Chiffon Cake is a beloved dessert in Southeast Asia, known for its vibrant green color, light and airy texture, and unique flavour. Pandan Chiffon Cake has its roots firmly planted in Southeast Asia, particularly in countries like Indonesia, Malaysia, Singapore, and the Philippines. This cake is made using pandan leaves, which are often referred to as the “vanilla of Southeast Asia.” The leaves impart a distinct, fragrant aroma and a beautiful green hue to the cake, making it a favourite among many. Imagine a cake so light, it almost melts on your tongue, each bite a flirtation between sweet and fragrant. The secret lies in the pandan leaves, whose essence infuses the cake with a tropical, vanilla-like aroma that’s both exotic and familiar.

Here are the essentials to a delicious Pandan Chiffon Cake:

• Pandan Juice: Extracted from fresh or frozen pandan leaves, or pandan paste can be used as a substitute.
• Eggs: Separated into yolks and whites.
• Sugar: Adds sweetness and helps stabilize the egg whites.
• Flour: Cake flour is preferred for its fine texture, contributing to the lightness of the cake.
• Baking Powder: Provides leavening.
• Oil: Vegetable or coconut oil, which keeps the cake moist and tender.
• Coconut Milk: Enhances the flavor and adds a subtle richness.
• Cream of Tartar: Helps to stabilize the beaten egg whites, or you can alternate with lemon juice.

The introduction of pandan flavour to the chiffon cake is a testament to the region’s love for this aromatic plant. Pandan leaves are used in various dishes, both sweet and savoury, for their delightful fragrance and subtle flavour. My Pandan Chiffon Cake is light, moist, rich in texture, and makes you want to bite for more. The cake’s unique texture comes from the use of vegetable oil instead of traditional butter or shortening, creating a light and fluffy consistency.

Flavor Profile:

• Fragrant: The pandan gives the cake a unique, aromatic flavor reminiscent of vanilla with a hint of coconut.
• Light and Airy: The chiffon cake’s texture is fluffy and soft, almost like a sponge.
• Sweet and Subtle: The sweetness is balanced and not overpowering, allowing the pandan flavor to shine through.
• Serving Suggestions:
• As-Is: Enjoy the cake plain to fully appreciate its delicate flavor and texture.
• With Toppings: Serve with a dollop of whipped cream, a sprinkle of shredded coconut, or a drizzle of coconut sauce.
• Accompanied by Fruit: Pair with tropical fruits like mango, pineapple, or lychee for a refreshing contrast.

Pandan Chiffon Cake holds a special place in many Southeast Asian cultures. It’s often served during festive occasions, family gatherings, and celebrations. The cake’s light texture and refreshing flavour make it a popular choice for dessert after a hearty meal. Its vibrant green color, which symbolises freshness and nature, adds to its appeal. While the traditional Pandan Chiffon Cake remains a classic, however, this time I gave a little sweet touch on it to make it even more special. To me, this cake is both nostalgic and timeless. Try to make it for your loved ones!

Print Recipe

5 from 1 vote

Pandan Chiffon Cake

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Dessert

Servings: 10 Portions

Author: Suci Bakri

Cost: €10

Equipment

• 1 Electric mixer
• 1 Spatula
• 1 Whisker
• 2 Large bowls For the batters
• 1 Small bowl For the pandan essence
• 1 Blender To blend the pandan leaves
• 1 Collander To strain the blended pandan
• 1 Baking form
• 1 Larger baking pan to do the bake bath This should be bigger than your cake baking form.

Ingredients

Pandan Essence

• 20 pcs Fresh or frozen Pandan leaves Cut into smaller pieces (2-3cm each cut)
• 300 ml Water

Green Mixture

• 6 Egg yolks Medium Size
• 100 grams All purpose flour Sifted
• 40 grams Sugar
• 50 ml Vegetable oil
• 50 ml Pandan essence From blended and strained pandan leaves
• 150 ml Coconut milk
• 2 drops Pandan paste optional

Meringue (egg whites) Mixture

• 6 Egg whites Medium Size
• 1/2 Lemon Extract the juice
• 50 grams Sugar

Glaze (optional)

• 150 grams Powdered sugar
• Coconut milk Add gradually until you get the desired consistency

Topping

• 2 tbsp Shredded Coconut Toasted

Instructions

Pandan Essence

• Cut pandan leaves into smaller pieces and blend in with 300ml water.
• Strain the blended pandan using colander or cheese cloth, give it a good squeeze so you get the most of the pandan juice. Set aside (best to leave it overnight to get more dense essence in the bottom of the pandan juice).
• After rested, drain the clearer water of the pandan juice, and you leave the darker green coloured juice on the bottom of the bowl, this should be about 50ml. This is your pandan essence. Never use the entire 300ml of pandan juice to add into your cake, or else your cake will be very runny.

Preparation

• Pre-heat the oven on 160℃
• Grease the baking pan with baking oil/butter, and dust with flour. Wrap the bottom of the pan with aluminium foil.
• Boil water for preparing the water bath baking. Pour the boiled water bout ¼ height of baking pan (I used the rectangle shaped baking pan).

For the Green mixture

• In a large bowl, mix egg yolks with sugar and whisk until well combined.
• Add in the oil, pandan essence, and coconut milk, whisk again until well combined.
• Add in sifted flour and mix.
• You can add pandan paste for more vibrant green color like I did. It’s very concentrated, so I put only like 2 drops.

For the Meringue mixture

• In another large bowl, mix egg whites in medium high speed.
• While mixing, add in lemon juice and then sugar in 3 batches. Mix until soft peak formed.
• Pour in the egg whites mixture in batches into the green mixture. Fold gently until well-combined. Do not over beat the cake mixture.
• Pour in the cake mixture into the baking pan.
• I baked my cake in water bath: Boil water and then pour the water into a deeper baking pan (I used rectangle one) and placed the baking pan with cake in it.
• Bake for 25-30 minute or until the tooth pick come out almost clean (that means your cake is moist). Let the cake cool in room temperature before putting any cream or glaze (If your cake is cracking, that means your oven is too hot. Lower the temperature).

Glaze

• Mix sugar with coconut milk. Drizzle the coconut milk little by little into the powdered sugar until you get the consistency you want.
• Sprinkle the cake with toasted shredded coconut.

Video

View this post on Instagram

A post shared by Suci Bakri (@sucicooks)