📝 About This Recipe
Known as the 'Green Queen' across Singapore, Malaysia, and Indonesia, this Pandan Chiffon Cake is a masterclass in texture and aroma. Infused with the 'vanilla of the East,' this cake boasts a vibrant emerald hue and a cloud-like crumb that is impossibly light yet moist. It is a nostalgic masterpiece that balances the nutty sweetness of coconut milk with the floral, grassy notes of fresh pandan leaves.
🥗 Ingredients
The Pandan Essence
- 20 pieces Fresh Pandan Leaves (washed and cut into 1-inch snippets)
- 3 tablespoons Water (for blending)
The Egg Yolk Mixture
- 6 large Egg Yolks (at room temperature)
- 50 grams Superfine Sugar (also known as caster sugar)
- 120 ml Thick Coconut Milk (canned or fresh, full fat)
- 80 ml Vegetable Oil (neutral flavor like canola or grapeseed)
- 1/4 teaspoon Salt (fine grain)
- 1/2 teaspoon Pandan Extract (optional, for deeper green color)
- 150 grams Cake Flour (sifted twice for maximum aeration)
- 1 teaspoon Baking Powder (fresh)
The Meringue
- 6 large Egg Whites (cold, strictly no yolk contamination)
- 1/2 teaspoon Cream of Tartar (stabilizes the egg whites)
- 100 grams Superfine Sugar (added gradually)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Ensure you have a 23cm (9-inch) tube pan ready; do NOT grease the pan, as the chiffon needs to 'climb' the walls to rise.
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2
Prepare the pandan juice: Blend the pandan snippets with 3 tablespoons of water until a thick paste forms. Squeeze the pulp through a fine muslin cloth or sieve to extract 4 tablespoons of concentrated dark green juice.
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3
In a large mixing bowl, whisk the 6 egg yolks and 50g of sugar until the mixture becomes pale and creamy.
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4
Slowly whisk in the vegetable oil, coconut milk, 4 tablespoons of prepared pandan juice, salt, and pandan extract (if using) until well combined.
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5
Sift the cake flour and baking powder directly into the yolk mixture. Whisk gently until the batter is smooth and no lumps remain. Do not overmix.
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6
In a separate, perfectly clean and dry glass or metal bowl, beat the egg whites and cream of tartar on medium speed until frothy.
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7
Gradually add the 100g of sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. The peaks should stand straight up when the whisk is lifted.
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8
Gently fold one-third of the meringue into the pandan yolk batter using a spatula to lighten the mixture.
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9
Add the remaining meringue in two batches, folding with a very light hand in a 'cut and fold' motion (down, across, and over) until no white streaks remain. This preserves the air bubbles.
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10
Pour the batter into the ungreased tube pan from a height of about 6 inches to pop any large air bubbles. Smooth the top with a spatula.
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11
Tap the pan firmly on the counter twice to remove trapped air. Bake in the lower third of the oven for 55-65 minutes, or until a skewer inserted comes out clean and the top springs back when touched.
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12
Immediately upon removing from the oven, invert the pan onto a wire rack or over a bottle neck. Let it cool completely upside down for at least 2 hours. This prevents the delicate structure from collapsing.
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13
Once cold, run a thin offset spatula or knife carefully around the edges and the center tube to release the cake. Push the removable bottom up and slide the knife under the base to free it completely.
💡 Chef's Tips
Use room temperature yolks but cold whites for the best volume and stability. Never grease your chiffon tin; the cake must stick to the sides to maintain its height while cooling. If your pandan juice is too light, let it sit in a glass for an hour; the green sediment will settle at the bottom—use that concentrated 'extract' for better flavor. When folding the meringue, be slow and patient; if you deflate the whites, the cake will be dense rather than fluffy. Inverting the cake immediately after baking is the most critical step to ensure a tall, airy crumb.
🍽️ Serving Suggestions
Serve slices alongside a warm cup of Teh Tarik (pulled tea) or Kopi for an authentic Southeast Asian afternoon tea. Pair with a dollop of lightly sweetened coconut whipped cream to enhance the tropical notes. Top with a drizzle of Gula Melaka (palm sugar) syrup for an extra layer of caramel-like sweetness. Serve with a side of fresh mango or toasted coconut flakes for a beautiful textural contrast.