Hey, you ever smell something green and sweet that makes you happy? I did! One day, I tried pandan chiffon cake, and wow—it was like magic!

This cake is, like, super light and fluffy. It’s got that pretty green color from pandan. And the taste? Oh man, it’s sweet and smells like tropical dreams!

I couldn’t stop eating it. Seriously, I ate three big slices! You’ll feel all light and happy—trust me, you need this cake now.

So, what are you waiting for? Bake pandan chiffon cake today. Make it at home and thank me later!

Why You’ll Love This Pandan Chiffon Cake Recipe

Fluffy and Light: The combination of egg whites and whipped cream results in a cake with an incredibly light texture.
Fragrant Pandan Flavor: If you’ve never tasted pandan before, this cake is the perfect introduction to this beloved Southeast Asian flavor.
A Showstopper: The unique green color and elegant, airy texture make this cake perfect for celebrations or gatherings.
Simple Ingredients: You only need a few basic ingredients, and yet you’ll create a cake that’s packed with flavor and character.
Customizable Whipped Cream: You can adjust the sweetness of the whipped cream to match your personal taste.

Required Kitchen Tools

Before we get started, here’s a quick checklist of the kitchen tools you’ll need:

Mixing bowls for the egg whites, yolks, and dry ingredients.
Electric hand mixer or stand mixer to beat the egg whites until stiff peaks form.
Chiffon cake pan (with a removable bottom is best for easy removal).
Whisk for mixing the egg yolk batter and for the whipped cream.
Measuring cups and spoons for accuracy.
Sifter for the flour and dry ingredients.
Spatula for folding the ingredients together.
Cake tester or toothpick to check doneness.

Ingredients

Here’s what you’ll need to make this fragrant, fluffy Pandan Chiffon Cake:

For the Cake:

6 large egg whites
1/2 teaspoon cream of tartar (this helps stabilize the egg whites and gives the cake its light texture)
125g granulated sugar (divided)
6 large egg yolks
125g granulated sugar (divided, same amount as for the egg whites)
80ml vegetable oil (or any neutral oil)
100ml cold water
2 teaspoons pandan extract (you can use more or less depending on how intense you want the pandan flavor)
200g plain flour (you can also use cake flour for an even lighter texture)
1 teaspoon baking powder
1/4 teaspoon salt

For the Whipped Cream:

300ml double cream (heavy cream works best)
100g icing sugar (adjust the sweetness to your taste)

Step-by-Step Instructions to Make Pandan Chiffon Cake

1. Prepare the Ingredients

Before starting, make sure you measure out all your ingredients. This is key to ensuring that everything goes smoothly during the process. Having everything ready will also make the steps much easier and faster.

2. Make the Egg Yolk Batter

In a mixing bowl, whisk together the 6 egg yolks and 125g granulated sugar. You’ll want to mix until the sugar is fully incorporated and the mixture is pale and slightly thickened.
Add 80ml vegetable oil and 100ml cold water to the yolk mixture, whisking until smooth.
Now, add 2 teaspoons pandan extract to the mixture. This will give your cake its signature color and aroma. Whisk again until fully combined.
In a separate bowl, sift together 200g plain flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. This helps remove any lumps and ensures that the dry ingredients are well-mixed.
Gradually fold the sifted flour mixture into the egg yolk mixture. Use a spatula to gently fold everything together until the batter is smooth. Avoid overmixing, as this can result in a dense cake.

3. Whip the Egg Whites

In a clean, dry mixing bowl, beat the 6 egg whites and 1/2 teaspoon cream of tartar using an electric mixer. Start on low speed and gradually increase to medium-high.
Once the egg whites start to foam, gradually add 125g granulated sugar in small portions. Continue beating until stiff peaks form. This means when you lift the beaters, the peaks of the egg whites will stand up straight and hold their shape.
The whipped egg whites should look glossy and firm.

4. Fold the Egg Whites into the Egg Yolk Batter

Gently fold the whipped egg whites into the pandan egg yolk batter. Start with about a third of the egg whites, mixing it in to lighten the batter. Then, gently fold in the rest of the egg whites, being careful not to deflate them.
Use a gentle folding motion, and don’t stir aggressively—this keeps the batter light and airy.

5. Bake the Pandan Chiffon Cake

Pour the batter into a chiffon cake pan. You do not need to grease the pan—this is because chiffon cakes rely on the batter clinging to the sides of the pan to rise properly.
Tap the pan gently on the countertop to remove any air bubbles.
Place the pan in a preheated oven at 170°C (340°F) and bake for about 45-50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Once done, immediately invert the cake pan (turn it upside down) and let it cool completely. This prevents the cake from collapsing while cooling.

6. Make the Whipped Cream

While the cake is cooling, you can make the whipped cream. Using a mixer, beat the 300ml double cream with 100g icing sugar until stiff peaks form. This should take just a few minutes.
Taste the whipped cream and adjust the sweetness as desired. You can add more icing sugar if you prefer a sweeter whipped cream.

7. Assemble the Cake

Once the cake has cooled, use a spatula or knife to gently run around the edges of the cake to loosen it from the pan.
Carefully remove the cake from the pan and place it on a serving plate.
Top the cake with the whipped cream. You can spread it evenly or pipe it for a more decorative look.

Variations for Pandan Chiffon Cake

Add Coconut: You can incorporate shredded coconut into the batter for a tropical twist. The mild sweetness of coconut pairs beautifully with pandan’s flavor.
Layer with Jam or Fresh Fruit: Add a layer of your favorite jam or fresh fruit like mango or berries between the layers of cake for extra flavor.
Pandan Coconut Cream: Instead of regular whipped cream, try making a pandan-flavored coconut cream for a deeper, more exotic flavor.

How to Serve Pandan Chiffon Cake

Pandan Chiffon Cake is incredibly versatile. Here’s how you can serve it:

As a Tea Time Treat: The light and fragrant nature of this cake makes it perfect for a cozy afternoon tea. Pair it with a hot cup of tea or coffee.
At Parties or Gatherings: Whether it’s a birthday, baby shower, or holiday celebration, this cake is a great centerpiece for any table.
With Ice Cream: Top a slice with vanilla ice cream or coconut sorbet for a refreshing dessert.
As a Snack: If you’re looking for a light snack, a slice of Pandan Chiffon Cake is perfect on its own or with a side of fruit.

Storing Pandan Chiffon Cake

Room Temperature: If you plan to eat the cake within a couple of days, you can store it at room temperature, covered in plastic wrap, to keep it fresh.
In the Refrigerator: For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator. It will keep for about 3-4 days.
Freezing: You can also freeze Pandan Chiffon Cake. Just slice it up, wrap each piece in plastic wrap, and place it in an airtight container. It will keep in the freezer for up to 2 months. To enjoy, simply let the cake thaw at room temperature for a few hours.

Nutrition (per slice, approx.)

Calories: 180
Carbs: 27g
Protein: 4g
Fat: 6g
Sugar: 17g

Conclusion

Pandan Chiffon Cake is a wonderfully light and fragrant treat that brings a touch of Southeast Asian flavor to your baking. It’s perfect for any occasion, from casual family gatherings to fancy celebrations. The cake’s delicate texture, coupled with its natural green color and subtle pandan fragrance, makes it a showstopper every time.

Whether you’re serving it with whipped cream, fruit, or enjoying it on its own, this cake is sure to become a favorite in your baking repertoire. The recipe is simple yet results in an elegant dessert that is guaranteed to impress. Enjoy baking this Pandan Chiffon Cake and delight in the magic of pandan flavor in every bite!