Pandan Chiffon Cake

4.75 stars

Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.

Preparation 30 mins
Cooking 60 mins


班蘭戚風蛋糕, Pandan cake, Kek Pandan Chiffon,

Malaysian, Singaporean, Indonesian, Bruneian


100 ml coconut milk
2 tbsp water
15 pandan leaves
5 egg yolk(s)
80 g sugar
70 ml coconut oil
1 tsp baking powder
100 g cake flour
5 egg white(s)
1⁄2 tsp vinegar
1⁄2 tsp salt

Nutrition per Serving

144 kcal
14 g
9 g
3 g

Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. It is known as the Asian's vanilla because of its fragrance. This recipe offers a step by step guide with all the tips needed to come up with the perfect pandan chiffon cake.

How does pandan leaves taste like?

Although pandan leaves is known to be the vanilla of Asia, it does not actually taste or smell like vanilla. It is quite neutral in taste and has a grassy note because it is after all, a type of perennial grass. It is mainly used for its colour and aroma.

Can pandan leaves be substituted?

Unfortunately, pandan leaves cannot be replaced as it provides a very special aroma.

Where to buy pandan leaves or pandan extract?

Frozen or fresh pandan leaves are sold at Asian grocers. Otherwise, bottled pandan extract can also be found in Asian grocers. They are normally displayed along with the colouring and other extracts for baking/cooking. Alternately, of course, you may replace it with orange juice, lemon juice, vanilla, coffee or any flavour of your preference.

Is baking powder needed?

No. If you do not want to use baking powder when making chiffon cake, you may omit it. However, making a perfect chiffon cake is very tricky because it solely depends on the egg whites. They need to be beaten till really stiff. Therefore, each step needs to be adhered to closely. Take time to watch the video to understand the steps. If the egg whites are not fully beaten or if they are over worked, the cake might not rise. This will result in a flat and hard cake. Hence, baking powder is added to ensure that the cake will rise beautifully.

What is the difference between a sponge cake and a chiffon cake?

Chiffon cake is generally more airy compared to sponge cake. It is also more moist because of the oil used in the recipe.

Does the pan require greasing?

No, the cake pan does not need to be greased because the batter needs to cling onto the pan to rise.

How to store chiffon cake?

Once the cake has cooled, store it in an air-tight container. It should keep well for three days. However, I bet that it would be finished within a day or at the very most, two!

Steps to Prepare

Pandan Chiffon Cake Step 1

Step 1 of 8

Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside.

Pandan Chiffon Cake Step 2

Step 2 of 8

    • 5 egg yolk(s)
    • 20 g sugar

Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy.

Pandan Chiffon Cake Step 3

Step 3 of 8

    • 70 ml coconut oil
    • 1 tsp baking powder
    • 100 g cake flour

Add oil, the rest of the coconut milk and pandan leaves extract. Mix well. Add sifted baking powder and cake flour into the mixture.

Pandan Chiffon Cake Step 4

Step 4 of 8

    • 5 egg white(s)
    • 60 g sugar
    • 1⁄2 tsp vinegar

To prepare meringue, add sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.

Pandan Chiffon Cake Step 5

Step 5 of 8

    • 1⁄2 tsp salt

Continue beating the egg whites at medium speed. Add salt too. Beat the egg whites mixture until stiff. Do not overbeat.

Pandan Chiffon Cake Step 6

Step 6 of 8

Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.

Pandan Chiffon Cake Step 7

Step 7 of 8

Slowly pour the batter into a mould while tilting the mixing bowl to get rid of air bubbles. Use a rubber spatula or chopstick to quickly run through the batter to pop air bubbles.

Pandan Chiffon Cake Step 8

Step 8 of 8

Bake at 150 degrees Celsius for about 1 hour or until golden brown. Once brought out of the oven, place it upside down until it cools to room temperature.

Published: April 2, 2016

2 Discussions

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4 months ago


I love this recipe. I have bought a 22 cm chiffon pan and so have doubled the recipe. Does anyone know what cooking time and temp adjustment I should make?

4 months ago

Mira - Community Happiness Manager

You don't need to double the recipe for a 22cm chiffon pan. We've tried the recipe in 18-22cm diameter pans. All cakes turned out perfect!

4 months ago


Thank you so much. I’ll give it a go👍💕

a month ago


Love love LOVE this recipe. Always wanted a slice whenever the smell wafts through supermarkets but now I can make my own! Love the green colour the Pandan gives to this recipe. All natural! Family was impressed and keeps pestering me to make more! Gone in a jiffy every time.. thanks for sharing this!