Fluffy Pandan Chiffon Cake Recipe (Using Pandan Extract)

Fluffy Pandan Chiffon Cake Recipe (Using Pandan Extract)

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

50 minutes

Category

Pandan

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 half the sugar. In a separate bowl, whisk the egg yolks with vegetable oil, coconut milk, pandan extract, vanilla, and remaining 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.

Choosing pandan extract for this recipe

Dolce Flav’s water-soluble pandan extract contains propylene glycol and natural and artificial flavors, with no added colors. It supplies pandan flavor rather than green color. Check the current product guidance when adapting a recipe; a concentrate is not a volume-for-volume substitute for pandan paste or pandan leaf juice.

Keep the recipe’s coconut milk and other liquid ingredients. If the finished dessert needs a green appearance, choose a separate food color suitable for the application.

Compare current pandan extract bottle and bulk sizes, or ask about pandan flavoring for larger batches.

Ingredients

  • 7 large eggs, separated
  • 1 cup cake flour (or all-purpose flour, sifted)
  • 1 cup granulated sugar (divided: ¾ cup + ¼ cup)
  • ½ cup vegetable oil
  • ½ cup coconut milk (or whole milk)
  • 1 tablespoon pandan extract
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Optional: 1 teaspoon vanilla extract (to enhance flavor)

Directions

    Prepare Oven and Pan

    1. Preheat your oven to 350°F (175°C).

    2. Use an ungreased 9-inch tube pan or chiffon cake pan (do NOT grease the pan to help the cake rise).

    Separate Eggs

    1. Separate the 7 large eggs into yolks and whites in two large bowls.

    Make the Meringue

    1. Add 1 teaspoon cream of tartar to egg whites.

    2. Using an electric mixer, beat on medium speed until soft peaks form.

    3. Gradually add ¾ cup sugar, continue beating on high speed until stiff, glossy peaks form.

    Mix Wet Ingredients

    1. In the yolks bowl, whisk ¼ cup sugar until pale and slightly thickened.

    2. Add ½ cup vegetable oil, ½ cup coconut milk, pandan extract, and vanilla extract. Mix until smooth.

    Combine Dry Ingredients

    1. Sift together 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

    2. Gradually fold the dry ingredients into the yolk mixture until just combined.

    Fold in Meringue

    1. Gently fold 1/3 of the meringue into the batter to lighten it.

    2. Carefully fold in the remaining meringue in two additions until just incorporated (don’t overmix).

    Bake

    1. Pour the batter into the ungreased tube pan.

    2. Bake for 45–50 minutes or until a toothpick inserted comes out clean.

    Cool Upside Down

    1. Immediately invert the pan to cool completely (this prevents the cake from collapsing).

    2. Once cool, run a knife around the edges and carefully remove the cake.