Fluffy Pandan Chiffon Cake Recipe (Using Pandan Extract)

To create a fluffy pandan chiffon cake with pandan extract, begin by separating the eggs to whip the egg whites into a stable meringue with cream of tartar and ¾ cup of the sugar. In a separate bowl, whisk the egg yolks with vegetable oil, coconut milk, pandan extract, vanilla, and the remaining ¼ cup sugar until combined. Sift the dry ingredients—cake flour, baking powder, and salt—and fold them gently into the wet mixture. Gradually fold the meringue into the batter in three additions to maintain the light texture. Pour the batter into an ungreased tube pan and bake at 350°F (175°C) for about 45–50 minutes until a skewer inserted comes out clean. Cool upside down for maximum fluffiness before slicing. This pandan chiffon cake recipe is airy, fragrant, and moist, perfect for any special celebration or afternoon snack.

Dolce Flav flavor dosing: Use 0.3–0.6% of the weight of the unflavored recipe component that receives the concentrate, adding the flavor on top. Weigh the base in grams, then multiply by 0.003–0.006. For example, a measured 500 g base receives 1.5–3 g flavor; a measured 1,000 g base receives 3–6 g. These are calculation examples, not asserted recipe yields. Start at the lower end and test the finished result. Include all ingredients belonging to that component; calculate separately for any separately flavored component, not from flour or liquid alone. This weight-based guidance replaces the former fixed spoon amount for the linked Dolce Flav concentrate. Spoon volumes require the exact product’s density; do not assume a teaspoon is a fixed gram weight. Other ingredients are unchanged.