📝 About This Recipe
Often hailed as the 'national cake of Singapore and Malaysia,' this Pandan Chiffon Cake is a masterclass in texture and floral aroma. By utilizing the concentrated essence of fresh screwpine (pandan) leaves, we achieve a vibrant green hue and a hauntingly sweet fragrance reminiscent of vanilla and toasted grass. This cake is prized for its ethereal, cotton-soft crumb that springs back to the touch, perfectly balanced by the rich creaminess of fresh coconut milk.
🥗 Ingredients
Aromatic Pandan Essence
- 20-25 pieces Fresh Pandan Leaves (washed and cut into 1-inch snippets)
- 3 tablespoons Water (for blending)
Yolk Batter Base
- 6 large Egg Yolks (at room temperature)
- 40 grams Fine Caster Sugar
- 100 ml Coconut Milk (full fat, preferably fresh or canned)
- 50 ml Concentrated Pandan Juice (from the prepared essence)
- 60 ml Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 teaspoon Pandan Extract (optional, for extra color and intensity)
- 1/4 teaspoon Salt (fine sea salt)
Dry Ingredients
- 120 grams Cake Flour (sifted twice for maximum aeration)
- 1 teaspoon Baking Powder
Meringue (Egg Whites)
- 7 large Egg Whites (chilled, completely free of any yolk)
- 1/2 teaspoon Cream of Tartar (stabilizes the egg whites)
- 80 grams Fine Caster Sugar (added gradually)
👨🍳 Instructions
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1
Prepare the pandan essence by blending the cut pandan leaves with 3 tablespoons of water until a thick pulp forms. Squeeze the pulp through a fine muslin cloth or strainer to extract the dark green juice. Let it sit for 15 minutes, then discard the clear water on top to use only the concentrated green sediment.
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2
Preheat your oven to 170°C (340°F). Ensure you have a 21cm or 23cm (9-inch) ungreased aluminum tube pan ready. Do not grease the pan, as the chiffon needs to 'climb' the walls to rise.
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3
In a large mixing bowl, whisk the egg yolks and 40g of caster sugar until the mixture becomes pale, thick, and creamy.
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4
Slowly pour in the vegetable oil, coconut milk, 50ml of concentrated pandan juice, and pandan extract (if using). Whisk vigorously until the liquids are fully emulsified.
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5
Sift the cake flour, baking powder, and salt directly into the yolk mixture. Whisk gently until just combined and no lumps remain. Do not overmix.
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6
In a separate, perfectly clean and grease-free metal or glass bowl, begin beating the egg whites on medium speed until they become foamy.
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7
Add the cream of tartar to the egg whites. Continue beating while gradually adding the 80g of caster sugar, one tablespoon at a time.
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8
Increase the speed to medium-high and beat until stiff, glossy peaks form. The peaks should stand straight up when the whisk is lifted, but avoid over-beating until the mixture looks dry or 'clumpy'.
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9
Gently fold one-third of the meringue into the yolk batter using a hand whisk to lighten the texture.
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10
Switch to a silicone spatula and fold in the remaining meringue in two batches using a gentle 'cut-and-fold' motion. Be careful not to deflate the air bubbles; stop as soon as no white streaks remain.
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11
Pour the batter into the ungreased tube pan from a height of about 6 inches to help pop any large air bubbles. Run a skewer through the batter in a circular motion to further level it.
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12
Bake in the center of the oven for 55-60 minutes. The cake is done when the top springs back when lightly touched and a skewer inserted comes out clean.
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13
Immediately remove the pan from the oven and invert it onto its built-in 'feet' or over a glass bottle. Let the cake cool completely upside down for at least 2 hours. This prevents the delicate structure from collapsing.
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14
Once cooled, run a thin offset spatula or knife around the edges of the pan and the center tube to release the cake. Gently push the bottom up and release the base similarly.
💡 Chef's Tips
Always use a dedicated aluminum chiffon tin; non-stick pans will cause the cake to slide down and collapse. Ensure your egg white bowl is completely free of fat or yolk, or the whites will not reach stiff peaks. Fresh pandan leaves provide a much more complex, earthy flavor than bottled extract alone. Cooling the cake upside down is non-negotiable—it stretches the crumb as it sets for maximum fluffiness. Sifting the cake flour twice is the secret to a professional, 'cloud-like' texture without large holes.
🍽️ Serving Suggestions
Serve a thick slice alongside a cup of hot Malaysian Teh Tarik or local Kopi-O. Pair with a dollop of coconut whipped cream and a sprinkle of toasted desiccated coconut. Drizzle with a salted Gula Melaka (palm sugar) syrup for an extra decadent Southeast Asian touch. Serve with fresh tropical fruits like mango or lychee to complement the floral notes. Lightly toast a day-old slice and serve with a thin layer of kaya (coconut jam).