Pandan Chiffon Cake: A Fragrant Tropical Delight

I had been craving pandan and coconut cake, it's been a while since I last tasted one. So, I whipped one up today! I was lucky to have bought pandan leaves from the Asian supermarket a few weeks ago and kept them in the freezer.

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Pandan (Pandanus amaryllifolius) is a tropical plant known for its fragrant, long, and slender leaves, widely used in Southeast Asian cooking. It has a unique aroma, sweet, floral, and slightly nutty, with hints of vanilla and grassy notes. Imagine that in your cake, paired with coconut milk, they complement each other beautifully. The chiffon is so soft and delicately sweet.

it's a unique and simple favour, making it irresistibly delicious.

I prefer eating the cake just as it is, I appreciate the mild flavour as the soft cake melts in my mouth.

Here's how I made it...

Pandan Chiffon Cake Recipe 🌿

Ingredients 🌿

For the Pandan Juice 🌿

10 pandan leaves, chopped

6 tbsp water

For the Cake Batter 🌿

6 large egg yolks

40g (3 tbsp) caster sugar

80ml (⅓ cup) coconut milk

60ml (¼ cup) pandan juice (from the pandan leaves)

70ml (⅓ cup) vegetable oil

100g (¾ cup) cake flour (or all-purpose flour + 1 tbsp cornstarch)

1 tsp baking powder

¼ tsp salt

For the Meringue 🌿

6 large egg whites

100g (½ cup) caster sugar

½ tsp cream of tartar (or a few drops of lemon juice)

Instructions 🌿

Prepare the Pandan Juice 🌿

Blend or pound the chopped pandan leaves with water.

Strain the mixture using a fine sieve or cheesecloth to extract the juice. You need 60ml (¼ cup).

Make the Batter 🌿

In a bowl, whisk egg yolks and sugar until pale and creamy.

Add coconut milk, pandan juice, and oil.

Mix well.

Sift in flour, baking powder, and salt. Mix until smooth and lump-free.

Make the Meringue 🌿

In a clean, grease-free bowl, beat egg whites until frothy.

Add cream of tartar and gradually add sugar while beating.

Continue beating until stiff peaks form (meringue should hold its shape).

Combine Batter and Meringue:

Gently fold ⅓ of the meringue into the batter to lighten it.

Carefully fold in the rest of the meringue in two additions until no streaks remain.

Bake the Cake 🌿

Pour batter into an ungreased 20cm (8-inch) chiffon or tube pan.

Tap the pan lightly to remove air bubbles.

Bake in a preheated oven at 170°C (340°F) for 50-60 minutes, until golden brown and a skewer comes out clean.

Cool the Cake 🌿

Immediately invert the pan and cool completely to prevent collapsing.

Once cool, run a knife along the edges to release the cake and slice.

No elaborate fillings or frostings are needed, just the beautiful essence of pandan.

This slice of pandan cake jiggles when moved!
It is light, fluffy, and moist and melts in your mouth with a gentle flavour.

Perfect snack, either with coffee, tea or milk.

Have a wonderful day,

Mariah 😊💗