Pandan Chiffon Cake

4.47 from 41 votes
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When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds — pandan, orange, or coffee, but my true love is definitely.

Pandan Chiffon Cake.
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Pandan Chiffon Cake

When I was a teenager, my sister-in-law taught me how to make chiffon cake.

I love all kinds of chiffon cake, be it Pandan, orange or coffee. However, my absolute favorite chiffon cake recipe is Pandan Chiffon Cake.

Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.


What Is Chiffon Cake

Slices of fluffy homemade pandan chiffon cake.

Chiffon Cake is the Asian version of Angel Cake.

The cake has a soft and cottony texture, every bite is so light and fluffy because there is no butter or cream cheese in the recipe.

Chiffon cake is absolutely delicious. It’s also simple and easy to make the cake. 


Frequently Asked Questions

How many calories per serving?

This recipe is 654 calories per serving.

A slice of fragrant and moist sponge cake with taste and color from pandan leaves.

What To Serve With Pandan Chiffon Cake

A person squishing a slice of pandan sponge cake showing its soft and airy texture.

You can serve the cake as is but it’s best served with vanilla ice cream. For a delightful afternoon tea, I recommend the following recipes:

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4.47 from 41 votes

Pandan Chiffon Cake

Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
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Ingredients  

Step 1:

  • 8 medium egg yolks
  • 2 oz (60g) fine sugar
  • 2 oz (60g) Pandan Juice, made from blending 6 Pandan leaves with 2oz (60g) – 3 oz (90g). (90 ml) water
  • 3 oz (90g) corn oil or olive oil
  • 5 oz (150g) self raising flour

Step 2:

  • 8 egg whites
  • 5 oz (150g) fine sugar
  • 1 pinch salt

Instructions 

Step 1:

  • Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.

Step 2:

  • Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.

Step 3:

  • Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
  • Pour the batter into an ungreased 25 cm tube pan. Bake for 40-45 minutes.
  • Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Allow it to cool before removing the cake from the pan.
    Pandan Chiffon Cake

Notes

You can substitute pandan juice with orange juice and it will be become Orange Chiffon Cake.

Nutrition

Serving: 4people, Calories: 654kcal, Carbohydrates: 77g, Protein: 17g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 389mg, Sodium: 128mg, Potassium: 173mg, Fiber: 1g, Sugar: 50g, Vitamin A: 520IU, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





24 Comments

  1. Susana says:

    May I use canola oil instead of corn oil?

    1. Rasa Malaysia says:

      You can try!

  2. farish says:

    its look so beautiful with soft green color. i love this flavour of cake. thanks for the recipe.

  3. Josie Poolook says:

    It looks so delicious ! I’m gonna make it rn <3

    1. Admin says:

      Thanks.

    2. Nadya says:

      Hi. Can we just use pandan essence? If so, how much?

      1. Rasa Malaysia says:

        You can try.

  4. June says:

    Have tried twice. The recipe works and delicious.
    My chiffon pan is 20cm only, how to reduce the amount of all the ingredients?
    Thank you.

    1. Rasa Malaysia says:

      Just divide!

      1. June says:

        I used half of the ingredients, do I still beat the egg white for 3 min?
        Tried 4 times but the cake still sink in the oven but the taste still really nice except the texture. ;)

        1. Rasa Malaysia says:

          You need to beat the egg white until they become meringue.

        2. Larissa says:

          Could I substitute the juice for pandan essence and food colouring? Its what I have on hand :D

  5. Le says:

    Hi, does it make a difference whether folding egg yolk mixture to egg white mixture or the other way round? Thanks.

    1. Rasa Malaysia says:

      Hi Le, just follow the instructions for the best results. :)

  6. Pinkyc says:

    5 stars
    I made this recipe yesterday night and it turned out very well ! My mom loves it ….Just a little too sweet for our family taste buds , I will try and make again with reduced sugar :)

    The secret of a successful chiffon cake is the meringue. To achieve a desirable meringue, beat the egg white into foamy state in medium speed, and , and then gradually change to high speed and add in sugar gradually and continue to beat until soft peak .
    When you mix the egg yolk mixture with egg white, take a dollop of the egg white and mix well until the green color of the egg yolk mixture turned pale. If you do not smooth out the egg yolk mixture, the chiffon cake will turn out to have clumps in the cake. Fold the egg white in a “8” shape movement until all are well mixed before pouring them into the mould or pan.

    Happy Baking!

  7. cristina chaingan says:

    can i use round cake pan instead of tube pan on this?

    1. Rasa Malaysia says:

      I guess you can but chiffon cake is always a tube pan.

  8. Wayne says:

    Great recipe, tried on the weekend just past. However, not sure why the height of the cake collapse to half the height when in the oven. For example, in the oven was say 8cm height then drop to just 4cm and overnight at 3cm.

    1. Rasa Malaysia says:

      The meringue – not beaten enough.

  9. lavin says:

    is it possible to steam this?

    1. Rasa Malaysia says:

      Hmmm not sure haven’t tried.

    2. Alex says:

      Nope it has to be baked

  10. Erika says:

    Great recipe! If I can’t get pandan leaves, would pandan extract suffice?

    1. Flora says:

      I use pandan extract and add coconut milk to make up the volume of the pandan juice. It turns out beautifully every time.