Why You’ll Love This Recipe

• Incredibly light, airy, and cotton-soft texture
• Subtle, fragrant aroma of vanilla and coconut
• Gorgeous, natural vibrant green color
• A surprisingly simple recipe for a show-stopping dessert

Equipment You’ll Need

• 9-inch (23 cm) 2-piece tube chiffon pan (do not use non-stick)
• Stand mixer with whisk attachment (or electric hand mixer)
• 3 large mixing bowls
• Fine-mesh sieve
• Rubber spatula
• Wire rack for cooling
• A tall bottle (like a wine bottle) for inverting the pan

Ingredients

• 7 large eggs, separated, at room temperature
• 1/2 cup (120 ml) full-fat coconut milk, well-shaken
• 1/4 cup (60 ml) neutral vegetable oil (like canola or grapeseed)
• 2 teaspoons pandan extract (or 1/4 cup fresh pandan juice)
• 1 1/2 cups (180 g) cake flour, sifted
• 1 1/2 cups (300 g) granulated sugar, divided into 3/4 cup portions
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar

Instructions

1. Preheat your oven to 325°F (165°C). Make sure your 9-inch tube pan is completely clean, dry, and ungreased.
2. In a large bowl, sift together the cake flour, 3/4 cup of the sugar, baking powder, and salt. Whisk to combine and create a well in the center.
3. In a separate medium bowl, whisk together the egg yolks, coconut milk, vegetable oil, and pandan extract until smooth and uniform in color.
4. Pour the wet yolk mixture into the well of the dry ingredients. Whisk from the center outwards until the batter is just combined and smooth. Be careful not to overmix.
5. In the clean bowl of a stand mixer (or another large bowl with a hand mixer), beat the egg whites on medium-low speed until they become foamy. Add the cream of tartar.
6. Increase the speed to medium-high. Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, beating well after each addition. Continue to beat until the meringue is glossy and forms stiff, firm peaks (when you lift the whisk, the peak should hold its shape and not flop over).
7. Gently fold one-third of the meringue into the yolk batter using a rubber spatula to lighten it. Scrape the bottom of the bowl to ensure everything is incorporated.
8. Add the remaining meringue in two more additions, folding gently but thoroughly until no white streaks remain. The goal is to keep as much air in the batter as possible.
9. Carefully pour the batter into the ungreased tube pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Smooth the top with your spatula.
10. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched.
11. Immediately upon removing from the oven, invert the pan over the neck of a bottle or onto the pan’s cooling feet. Let it hang upside down and cool completely for at least 1.5 to 2 hours. This is crucial to prevent the cake from collapsing.
12. Once completely cool, run a thin knife or offset spatula around the outer and inner edges of the pan to loosen the cake. Lift the center tube to remove the cake, then run the knife along the bottom to release it. Place on a serving platter.

Expert Cooking Tips

• Use room temperature eggs. They whip up with much more volume than cold eggs, which is essential for the cake’s lift.
• Do NOT grease the pan! The batter needs to cling to the sides of the pan to climb high. A non-stick pan will also prevent this, so use a standard aluminum tube pan.
• Sift your dry ingredients. This step is non-negotiable for a lump-free and airy crumb.
• When folding the meringue, use a ‘J’ motion with your spatula—cut down the middle, scrape along the bottom, and fold it over. Rotate the bowl and repeat. This minimizes deflation.
• Don’t open the oven door while baking, especially during the first 30 minutes, as the temperature drop can cause the cake to sink.

Substitutions and Variations

For a more intense, natural flavor, you can make fresh pandan juice by blending 10-12 pandan leaves with 1/2 cup of water and straining the liquid. Use 1/4 cup of this juice in place of the extract. If you don’t have cake flour, you can make your own: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch, then sift together. Cream of tartar can be substituted with 1 teaspoon of lemon juice or white vinegar to stabilize the egg whites.

Common Mistakes to Avoid

The most common mistake is under-whipping the egg whites. They must be beaten to stiff, glossy peaks; if they are too soft, the cake will not have enough structure and will be dense. Another pitfall is over-folding the batter, which deflates the air you worked so hard to incorporate into the meringue. Be gentle and quick. Finally, failing to cool the cake upside down is a guaranteed way to get a sunken, compacted cake. Gravity helps stretch and set the cake’s delicate crumb structure as it cools.

Serving Suggestions

This cake is divine on its own with a cup of hot tea or coffee, allowing its delicate flavor to shine. For a little extra flair, serve with a light dusting of powdered sugar, a dollop of coconut whipped cream, or alongside fresh tropical fruits like mango, pineapple, or toasted coconut flakes.

Storage and Reheating Tips

Store the pandan chiffon cake in an airtight container at room temperature for up to 3 days. Refrigeration is not recommended as it can dry out the delicate crumb. The cake can be frozen, tightly wrapped in plastic wrap and then foil, for up to one month. Thaw at room temperature before serving.

Frequently Asked Questions

Why did my pandan chiffon cake shrink and collapse after baking?

This is a common issue! It’s usually caused by one of three things: the egg whites were not whipped to stiff peaks, the batter was over-mixed, deflating the air, or you didn’t cool the cake completely while it was inverted. Cooling it upside down is essential to set its structure.

What does pandan taste like?

Pandan is a tropical plant with a unique and wonderful aroma. Its flavor is often described as a blend of vanilla, coconut, and a subtle, pleasant grassy note. It’s a very comforting and fragrant flavor that’s popular in Southeast Asian desserts.

Can I make this in a regular round cake pan or a bundt pan?

It’s highly recommended to use a 2-piece tube pan. This pan’s design with a central funnel allows heat to circulate evenly and helps the delicate cake bake properly. A bundt pan’s intricate designs can make it impossible to unmold the fragile cake, and a regular pan lacks the center support.

Why does my cake have a dense, rubbery layer at the bottom?

A dense layer at the bottom typically means the egg yolk batter wasn’t properly folded into the meringue. The heavier yolk mixture sunk to the bottom during baking. To prevent this, make sure you fold until just combined, scraping the bottom of the bowl to ensure everything is evenly incorporated without any pockets of yolk batter.

Conclusion

Baking this Ethereal Pandan Chiffon Cake is such a rewarding experience, filling your kitchen with the most incredible aroma. That first bite of the impossibly soft, fragrant crumb makes it all worth it. If you try this recipe, I’d be thrilled to see your beautiful green creation! Please share a photo on Pinterest or Instagram and tag me so I can see it!