Pandan Cake

Light, airy, and vibrantly green, Pandan Cake is a delightful Southeast Asian treat that combines the fragrant essence of pandan leaves with the tropical creaminess of coconut milk. This chiffon-style cake achieves its signature fluffiness by expertly folding airy meringue into a rich batter made with egg yolks, pandan extract, and cake flour. The result is a tender, sponge-like texture that practically melts in your mouth. Perfectly balanced between sweet and aromatic, this cake is not only a feast for the taste buds but also a stunning visual centerpiece with its natural green hue. Serve it plain, with whipped cream, or alongside a cup of tea for an irresistible dessert that’s sure to impress. Whether you’re craving a unique twist on classic chiffon cake or looking to explore authentic Southeast Asian flavors, Pandan Cake is a must-try recipe!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 150 grams Cake Flour
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 160 milliliters Coconut Milk
• 2 tablespoons Pandan Extract
• 60 milliliters Vegetable Oil
• 6 large Egg Yolks
• 6 large Egg Whites
• 0.5 teaspoon Cream of Tartar
• 210 grams Granulated Sugar

Directions

Step 1

Preheat your oven to 170°C (340°F), and prepare a chiffon cake pan by ensuring it is clean and ungreased to allow the cake to climb and hold onto the sides.

Step 2

In a large mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3

In a separate bowl, whisk together the coconut milk, pandan extract, vegetable oil, and egg yolks until well combined.

Step 4

Gradually stream the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.

Step 5

In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer at medium speed until soft peaks form.

Step 6

Continue beating and gradually add the granulated sugar, 1 tablespoon at a time, until the mixture forms stiff peaks and is glossy.

Step 7

Gently fold one-third of the meringue into the pandan batter to lighten it. Then, fold in the remaining meringue in two stages, being careful to gently fold each time to maintain the airiness.

Step 8

Pour the batter into the prepared chiffon pan, smoothing the top with a spatula.

Step 9

Bake for 50 minutes or until the cake springs back when lightly touched and a skewer inserted into the center comes out clean.

Step 10

Immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan to prevent collapsing.

Step 11

Once cooled, run a thin knife around the pan sides to release the cake. Invert onto a serving plate and enjoy.

Nutrition Facts

Serving size	(915.9g)

Amount per serving	% Daily Value*
Calories	2299.5

Total Fat 81.9g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 34.1g
Cholesterol 1107mg	0%
Sodium 2035.0mg	0%
Total Carbohydrate 349.9g	0%
Dietary Fiber 4.0g	0%
Total Sugars 223.7g
Protein 51.9g	0%

Vitamin D 109.8IU	0%
Calcium 183.5mg	0%
Iron 4.8mg	0%
Potassium 985.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 8.9%

Carbs: 59.7%