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Pandan Chiffon Cake

Pandan cake is a traditional Southeast Asian dessert made with a light, fluffy sponge chiffon cake and pandan flavoring. The cake is incredibly soft, fluffy, and tastes delicious with a fresh whipped cream topping.
5 from 2 votes
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine Asian
Servings 16 servings
Calories 278 kcal

Equipment

  • electric or stand mixer
  • 10-inch tube pan with removable bottom (not non-stick)

Ingredients
  

Pandan Cake:

  • 1 and ½ cups cake flour
  • 1 cup granulated sugar
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 large egg yolks
  • ¼ cup vegetable oil
  • cup coconut milk or whole milk
  • 1 tablespoon Pandan flavoring

Meringue:

  • 6 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 1 cup granulated or castor sugar, sifted

(Stabilized) Whipped Cream Topping:

  • ½ teaspoon unflavored gelatin powder
  • 2 teaspoons cold water
  • 1 and ½ cups cold heavy whipping cream
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract or pandan extract, optional

Instructions
 

  • Separate the eggs first while they're cold and set the egg whites aside to come to room temperature.
  • Arrange your oven rack to the bottom position and preheat your oven to 325°F.

Make the Pandan Cake Batter:

  • Dry ingredients: In a medium bowl, whisk the cake flour, 1 cup granulated sugar, baking powder, and salt. Set aside.
  • In a very large bowl, vigorously whisk the egg yolks, vegetable oil, coconut (or whole) milk, and pandan flavoring. Add the dry ingredients and whisk well until the batter is smooth with no lumps.

Make the Meringue:

  • In a very large, completely clean and dry bowl or bowl of a stand mixer, use an electric mixer or the whisk attachment and start mixing the egg whites. After about 30 seconds, add the cream of tartar and keep mixing until the egg whites are starting to thicken and turn frothy. See post for visual.
  • Start adding the sifted granulated (or castor) sugar, 2 tablespoons at a time, and mix for a full 20 seconds between each addition.
  • Once all of the sugar is added, keep mixing the meringue until medium-stiff, glossy peaks form. When you lift the whisk and flip it upside down there should be a peak that sticks straight up with a slight curl at the tip.
  • Use a large balloon whisk to very gently mix the meringue into the pandan cake batter. Be careful not to deflate the meringue and mix just until the batter is evenly combined. Use a rubber spatula to wipe around the bottom and sides of the bowl.
  • Pour the batter into an ungreased 10-inch tube pan. Make sure the pan is not non-stick and don't grease the pan or line it with parchment paper or the cake won't work.
  • Bake the cake for 55-60 minutes. It should have risen up with a golden brown, crackly top. A cake tester or toothpick should come out clean.
  • Take the pan out of the oven and very carefully flip the pan upside down. Since you didn't grease the pan and the pan is not non-stick, the cake will stick to the sides and won't fall out. Keep the pan upside down and let the cake cool completely at room temperature. Cooling the cake upside down prevents it from deflating.
  • Once the cake has cooled, run a knife around the edges of the pan to remove the sides.

Make the Whipped Cream Topping:

  • Add the unflavored gelatin powder and cold water to a small bowl. Set aside for 5 minutes to bloom the gelatin.
  • Add the cold heavy whipping cream to a large glass bowl and use an electric mixer to whip until starting to thicken, about 30 seconds. Add the powdered sugar, vanilla or pandan extract (if using), and whip for another 10-20 seconds or until very soft peaks form.
  • Microwave the bowl of bloomed gelatin for 5-7 seconds to dissolve the granules.
  • Slowly pour the liquid gelatin mixture into the bowl of whipped cream while continuing to mix on low speed. Add the vanilla or pandan extract (if using) and mix until thick and billowy, about 10 seconds. Switch to a whisk and mix by hand towards the end so you don't over whip the cream. If you do over whip it and it starts to get too thick, you can fix it by mixing in a little more cold heavy whipping cream to get the right consistency.
  • To add the whipped cream onto the cake, use a piping bag with the tip cut off and pipe it all over the top and sides of the cake, then use an offset spatula to even it out. Let that set in the fridge for about 30 minutes before adding a second layer of whipped cream, if needed.
  • The cake is best served the same day once assembled and can be kept out at room temperature for several hours, or stored in the fridge for a few days.

Nutrition

Serving: 1sliceCalories: 278kcalCarbohydrates: 40.8gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 85mgSodium: 106mgPotassium: 135mgFiber: 0.6gSugar: 31gCalcium: 41mgIron: 1mg
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