This heavenly pandan chiffon cake is extremely soft and fluffy with the lovely taste of pandan. It’s easy to make, simple to serve, and super scrumptious!

Pandan cake on a white cake stand with pink flowers and pink silk fabric

Why this recipe is so great:

  • Cottony-soft texture โ€“ This chiffon cake is soft and fluffy like a cloud. The texture is nice and airy, and just melts in your mouth.
  • Superb taste โ€“ This recipe uses pandan extract for convenience and great flavor. The taste is rich and fragrant with notes of matcha, vanilla, cream, and coconut.
  • Easy to make – All you have to do is whip up some egg whites with cream of tartar and sugar to make a stiff meringue. Mix everything else together in another bowl. Combine the two mixtures and bake.

If you love chiffon cakes, you must try my Vanilla Chiffon Cake, Lemon Chiffon Cake, and Chocolate Chiffon Cake. And if you are looking for something a little fancier, try my Ube Cake with Coconut Frosting.

pandan cake on a white cake stand with a few pieces sliced

Ingredients you’ll need and substitutions:

  • cake flour (storebought or DIY)
  • granulated sugar
  • baking powder & salt
  • large eggs
  • vegetable oil (or any neutral-tasting oil)
  • milk (any kind, dairy or plant-based)
  • pandan extract
  • cream of tartar (white vinegar or lemon juice works too)

How to make pandan cake:

(the ingredient amounts are listed in the printable recipe card further below)

photo collage of how to make pandan chiffon cake
  1. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and add the egg yolks, oil, milk, and pandan extract. Set aside.
  2. In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
  3. Using the same beaters, beat the egg yolk mixture until smooth.
  4. Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined.
  5. Pour the batter into an ungreased 10โ€ณ tube pan with a removable bottom. Bake at 325F for an hour.
  6. Invert the pan (to cool the chiffon cake upside down, so that it doesn’t collapse) and let cool completely before removing the cake from the pan.
pandan chiffon cake batter in tube pan and then cooling upside down

Expert tips:

  • Beating the egg whites โ€“ Take the time to beat your egg whites to stiff peaks. This can take anywhere from 5-10 minutes depending on your mixer speed. Check often and once your whisk or beaters can hold a peak that stands straight up, youโ€™ve reached stiff peaks.
  • Folding the batter โ€“ Fold in the meringue in batches. Take your spatula and cut down the center of the batter to the bottom of the bowl. Then scoop from the bottom and up, scrape along the sides of the bowl, and rotate the bowl until the meringue is fully incorporated into the egg yolk batter.
  • How to tell when the cake is done – A toothpick inserted into the center should come out clean AND the surface of the cake should be golden brown.
Pandan cake on white cake stand with a slice on a white plate

Storing & freezing instructions:

Storing – Wrap the pandan chiffon cake in plastic wrap or place it in an airtight container. Store at room temperature for 3-4 days or in the fridge for a week.

Freezing – Wrap in plastic wrap and a layer of aluminum foil or place it in a freezer-safe bag or container. Store the cake or individual slices in the freezer for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 1โ€“2 hours before serving.

Recipe FAQs:

Is pandan cake healthy?

I wouldn’t call it healthy, but it is definitely healthier than most desserts because it’s light and there’s no heavy frosting or buttercream.

What does pandan cake taste like?

Imagine vanilla ice cream, fresh coconut, and a sprinkle of matcha all mixed into a light and fluffy sponge cake – that’s what it tastes like!

What goes well with pandan cake?

It’s great served as is with coffee or tea. If you want to make it more indulgent, you can serve it with regular or coconut whipped cream. It’s also great served alongside some tropical fruit.

Can I use fresh pandan leaves instead of extract?

You can, but it’s a lot more work as you have to blend the fresh leaves and strain the mixture to essentially make your own extract. The taste is fresher but not as concentrated.

If you’ve tried this Pandan Chiffon Cake Recipe or any other recipe on my blog please leave a ๐ŸŒŸ star rating and let me know how it went in the ๐Ÿ“ comments below. Thanks for visiting!

5 from 5 reviews

Pandan Cake

This heavenly pandan chiffon cake is extremely soft and fluffy with the lovely taste of pandan. It's easy to make, simple to serve, and super scrumptious!

Ingredients

  • 2 cups (235g) cake flour (or 1 & 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch)
  • 1 cup (200g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large egg yolks, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (180ml) milk
  • 1 tbsp pandan extract
  • 7 large egg white, room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp cream of tartar

Instructions
 

  • Preheat oven to 325F
  • Sift the flour, 1 cup sugar, baking powder, and salt into a large mixing bowl.
    2 cups (235g) cake flour (or 1 & 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch), 1 cup (200g) granulated sugar, 1 tbsp baking powder, 1/2 tsp salt
  • Make a well in the center and add the egg yolks, oil, milk, and pandan extract. Set aside.
    7 large egg yolks, 1/2 cup (120ml) vegetable oil, 3/4 cup (180ml) milk, 1 tbsp pandan extract
  • In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
    7 large egg white, 1/2 tsp cream of tartar, 1/2 cup granulated sugar
  • Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
  • Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined and no white streaks remain.
  • Pour the batter into an ungreased 10" tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Invert the pan (to cool the chiffon cake upside down, so that it doesn't collapse)and let cool completely before removing the cake from the pan. Slice with a serrated knife using a gentle sawing motion.

Notes

Leftovers can be stored in an airtight container or tightly covered with plastic wrap at room temperature for 3-4 days.
Serving: 1slice, Calories: 308kcal, Carbohydrates: 42g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 115mg, Sodium: 244mg, Potassium: 107mg, Fiber: 1g, Sugar: 26g, Vitamin A: 177IU, Calcium: 96mg, Iron: 1mg
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