Soft & Fluffy Pandan Chiffon Cake (with Real Pandan)
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Soft & Fluffy Pandan Chiffon Cake (with Real Pandan)
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Pandan chiffon cake is a Southeast Asian favorite, loved for its light, airy texture and fragrant pandan aroma. This recipe offers two versions: one delicate and airy, ideal for fans of traditional Asian flavors, and another richer and denser, suited to Western tastes.
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Ingredients
Egg Yolk Mixture (Western Version, soft & hearty):
- 4 egg yolks (room temperature)
- 35 g caster sugar
- 40 g coconut oil (or corn oil/cooking oil)
- 110 g coconut milk (full-fat)
- 80 g low-gluten flour (or all-purpose flour/self-raising flour) (skip baking powder if using self-raising flour)
- 30 g cornstarch
- ½ tsp baking powder
- 6 pandan leaves (green part only)
- ¼ tsp pandan extract (optional, or use pandan leaves only)
- ¼ tsp salt
Egg Yolk Mixture (Asian Version, ultra-soft & fluffy):
- 4 egg yolks (room temperature)
- 30 g caster sugar
- 35 g coconut oil (or corn oil/cooking oil)
- 50 g coconut milk (full-fat)
- 55 g low-gluten flour (or all-purpose flour)
- 5 g cornstarch
- 4 pandan leaves (green part only)
- ¼ tsp pandan extract (optional, or use pandan leaves only)
- ¼ tsp salt
Egg White mixture
- 4 egg whites (room temperature)
- 55 g caster sugar
- ½ tsp lime/lemon juice or white vinegar (or ¼ tsp cream of tartar)
Instructions
- Preheat the oven to 320°F (160°C) about 20 minutes before baking.
- Blend the green parts of pandan leaves with coconut milk, then strain through a sieve to obtain pandan-infused coconut milk. Add more coconut milk if needed to reach the required amount.
- Mix the pandan-infused coconut milk with coconut oil. Sift in the flour, cornstarch, and baking powder (if using), then stir until well combined. Add the egg yolks and pandan extract (if using), mixing until the batter is smooth.
- Whisk the egg white:- In a clean, dry bowl, free of any grease, combine the egg whites with 1/3 of the sugar, salt, and cream of tartar (or vinegar/lemon juice).- Start beating the egg whites on low speed, gradually adding the remaining sugar in two parts.- Increase the mixer speed as the egg whites stabilize and continue beating until stiff peaks form. The egg whites should hold their shape and stand upright, even if the bowl is inverted. Avoid overbeating.
- Incorporate the Meringue into the Yolk Mixture:- Start by folding 1/3 of the meringue into the egg yolk mixture with a whisk until just combined.- Gently fold in half of the remaining meringue.- Finish by folding in the rest of the meringue, ensuring the mixture stays light and airy.
- Pour the batter into a chiffon cake pan from about 4 inches (10 cm) above to release large air bubbles. Tap the pan gently 2–3 times to remove any remaining air pockets.
- Bake:- Place the pan on the second-lowest oven rack and bake at 320°F (160°C) for 40 minutes.- If the top browns too quickly, cover it with aluminum foil and continue baking.
- Unmold:- Once done, invert the pan and let the cake cool completely upside down to preserve its airy texture.- Carefully remove the cooled cake from the pan.
- Enjoy your chiffon cake plain or serve with whipped cream and fresh fruit!
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