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Fluffy Pandan Chiffon Cake Recipe (Using Pandan Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pandan
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
50 minutes
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.
Ingredients
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7 large eggs, separated
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1 cup cake flour (or all-purpose flour, sifted)
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1 cup granulated sugar (divided: ¾ cup + ¼ cup)
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½ cup vegetable oil
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½ cup coconut milk (or whole milk)
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1 tablespoon pandan extract
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1 teaspoon cream of tartar
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1 teaspoon baking powder
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¼ teaspoon salt
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Optional: 1 teaspoon vanilla extract (to enhance flavor)
Directions
Prepare Oven and Pan
Preheat your oven to 350°F (175°C).
Use an ungreased 9-inch tube pan or chiffon cake pan (do NOT grease the pan to help the cake rise).
Separate Eggs
Separate the 7 large eggs into yolks and whites in two large bowls.
Make the Meringue
Add 1 teaspoon cream of tartar to egg whites.
Using an electric mixer, beat on medium speed until soft peaks form.
Gradually add ¾ cup sugar, continue beating on high speed until stiff, glossy peaks form.
Mix Wet Ingredients
In the yolks bowl, whisk ¼ cup sugar until pale and slightly thickened.
Add ½ cup vegetable oil, ½ cup coconut milk, pandan extract, and vanilla extract. Mix until smooth.
Combine Dry Ingredients
Sift together 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Gradually fold the dry ingredients into the yolk mixture until just combined.
Fold in Meringue
Gently fold 1/3 of the meringue into the batter to lighten it.
Carefully fold in the remaining meringue in two additions until just incorporated (don’t overmix).
Bake
Pour the batter into the ungreased tube pan.
Bake for 45–50 minutes or until a toothpick inserted comes out clean.
Cool Upside Down
Immediately invert the pan to cool completely (this prevents the cake from collapsing).
Once cool, run a knife around the edges and carefully remove the cake.
Recipe Note
FAQ – Fluffy Pandan Chiffon Cake with Pandan Extract
1. What’s pandan extract, and can I substitute it?
Pandan extract is a concentrated flavor from pandan leaves. You can substitute with pandan juice from blended pandan leaves, but extract is more convenient and consistent.
2. Why is the cake so fluffy?
The fluffy texture comes from whipped egg whites folded into the batter, creating air pockets that expand during baking.
3. Can I use all-purpose flour instead of cake flour?
Yes, but cake flour yields a softer crumb. If using all-purpose flour, sift well and consider reducing baking powder slightly.
4. Do I have to use coconut milk?
No, you can use whole milk, but coconut milk adds richness and complements the pandan flavor.
5. Why do I bake the cake upside down?
Cooling upside down prevents the delicate chiffon cake from collapsing by maintaining structure and height.
6. Can I use oil other than vegetable oil?
Yes, you can use light-flavored oils like canola or grapeseed. Avoid strong-flavored oils.
7. How long does this cake stay fresh?
At room temperature, 2 days covered; refrigerated, up to 5 days in an airtight container.
8. Can I freeze pandan chiffon cake?
Yes! Wrap tightly in plastic wrap and foil, freeze for up to 1 month. Thaw in the fridge before serving.
9. Why did my cake sink or collapse?
Common causes: under-whipping egg whites, over-folding batter, opening oven door too early, or improper cooling.
10. Can I make this recipe vegan?
Traditional chiffon cake relies on eggs for structure, so vegan substitutions require special egg replacers and adjustments, which may affect fluffiness.