Light, airy Southeast Asian green cake
Pandan Chiffon Cake
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
8
1 cake (8 servings)
Difficulty
Medium
Cost
Budget
$
Pandan Chiffon Cake
Light, airy Southeast Asian green cake
★4.6(18)
An impossibly light and fluffy chiffon cake flavored with fragrant pandan leaf extract, giving it a beautiful natural green color and a unique vanilla-like aroma.
20m
Prep Time
45m
Cook Time
65m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pandan chiffon cake is the pride of Southeast Asian bakeries—tall, pillowy, and perfumed with the intoxicating aroma of pandan, often called the "vanilla of Asia."
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
What makes Pandan Chiffon Cake worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 7 egg yolks + 7 egg whites
- 1 cup cake flour
- 1/3 cup pandan juice (from blended pandan leaves)
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1 tsp cream of tartar
Instructions
- 1
Blend 10 pandan leaves with 1/2 cup water, strain to get 1/3 cup pandan juice.
- 2
Whisk egg yolks with half the sugar until pale. Add oil, pandan juice, and sifted cake flour. Mix until smooth.
- 3
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar, beating to stiff, glossy peaks.
- 4
Fold whites into the yolk batter in 3 additions, being careful not to deflate.
- 5
Pour into an ungreased tube pan. Bake at 325°F for 45 minutes. Invert pan and cool completely before removing.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Pandan juicePandan extract + coconut milk
More convenient; add a drop of green food coloring if needed
Cake flourAll-purpose flour minus 2 tbsp (replaced with cornstarch)
Homemade cake flour substitute
Tips & Storage
Pro Tips
Do not grease the pan—the batter needs to cling to the sides to rise properly.
Invert the pan over a bottle neck while cooling to prevent the cake from collapsing.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (140mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates10g
Fat28g
Fiber40mg
Sugar0g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pandan extract instead?
- Yes, use 1 teaspoon of pandan extract plus 1/3 cup coconut milk to replace the pandan juice.
- Why did my cake collapse?
- The egg whites were likely under-whipped or the batter was over-folded, losing volume.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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