Indonesian Pandan Chiffon Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

A tall, tender, airy chiffon cake colored and scented by pandan and enriched with coconut milk. It is soft enough to eat with no frosting at all. Makes 10 slices in about 2 hr 15 min.

Prep 30 min

Cook 45 min

Cooling 1 hr

Total 2 hr 15 min

Yield 10 slices

Ingredients

Adjust yield

slices

2 oz (50 g)pandan leaves, cut small
½ cup (120 ml)coconut milk
5 (90 g)egg yolks
¼ cup (50 g)sugar, for the yolks, for the batter
¼ cup (60 ml)neutral oil
1 cup (120 g)cake flour, sifted
¾ tsp (3 g)baking powder
1 pinch (1 g)salt
6 (198 g)egg whites
6 tbsp (80 g)sugar, for the meringue
¼ tsp (1 g)cream of tartar

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Blend the pandan leaves with the coconut milk until fine, then strain through a fine sieve, pressing hard, to get a bright green liquid. You need about 100 ml.
Heat the oven to 325 F (160 C). Have a 9-inch (23 cm) ungreased chiffon or tube pan ready.
Whisk the yolks with 50 g sugar until pale. Whisk in the oil and the pandan liquid.
Sift in the flour, baking powder and salt and stir until smooth.
Whip the whites with the cream of tartar to soft peaks. Add 80 g sugar gradually and whip to stiff, glossy peaks.
Fold a third of the meringue into the batter to lighten it, then fold in the rest in two additions.
Scrape into the pan and tap gently. Bake 40 to 45 minutes, until golden and the top springs back.
Invert the pan onto a bottle neck or rack and cool completely, about 1 hour, before running a thin knife around the edges.

Tips

Do not grease the pan; the batter needs to climb the sides.
Blend the leaves well and strain twice for the greenest color.
Cooling upside down stops the cake from collapsing.
Good with hot tea.

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Recipe FAQ

How long does it take to make indonesian pandan chiffon cake?

Plan on 30 minutes of prep and 45 minutes of cooking, plus 1 hour to chill. The recipe makes 10 slices.

How should I store indonesian pandan chiffon cake?

Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.

Can I make indonesian pandan chiffon cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

208 Calories / serving

12.4g Fat

20.6g Carbs

4.3g Protein

17.8g Sugar

Whole recipe (10 servings): ~2080 cal · 124g fat · 206g carbs · 43g protein · 178g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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