A very soft pandan chiffon cake that is pleasantly flavored with pandan essence. It is a light chiffon with a very delicate, airy texture that you will love.
It has been a while since I made a naked chiffon cake. I missed seeing the fat and tall cake standing in its beautiful simplicity on a cake plate and also peeking excitedly while it rises magnificently inside the oven.
A few weeks ago, my eldest daughter was munching on a pandan cupcake that was given to her by one of our friends. I love how her eyes widened as she bit into the cake exposing the vibrant green color inside.
And that became a light bulb moment for me. Gotta bake some pandan chiffon cake.
And since I don’t know where to find pandan leaves nor do I want to waste away a day finding them, I used pandan extract. Thanks, heaven for those neat flavors in little bottles. They allow me to make flavors that otherwise I would not find if I ever have to source them locally.
I love Ferna flavorings (not an affiliate link!). The ube and pandan deliver quality flavors that are better than what I expect. They are very good resorts for those times when the actual flavorings are not available. I truly love them! I have been using their ube flavoring forever.
I love the flavor of this Pandan chiffon cake. It is mildly infused with pandan flavor giving it just the right amount of flavor that imparts a buttery, coconut-y taste.
Pointers for Making Pandan Chiffon Cake
- With this being a chiffon cake, the key process is the whisking of egg whites to stiff peaks. I used medium to high speed on the stand mixer, or you can whisk by hand, if you love a good challenge (I have not done that, to be honest, but it is a dream).
- Whatever method you use, be sure that your bowl is clean and free of any trace of grease or water.
- So to whisk with a mixer, start with medium speed and beat until the whites are frothy. Add the cream of tartar and adjust the speed to high and whisk until the you see some waves are forming at the surface. Lift the whisk and when a peak is left holding its shape without falling back down, it is done.
- You can also invert the bowl and the whites should not drip down.
- When you whisk the white properly, this pandan chiffon cake will rise to its most glorious height with the most light and airy crumbs. You will love it!
The pandan icing is a delicious finish to the cake and for me, it should not be skipped. The cake alone is good, but I prefer to top with icing to add just a touch of sweetness to it. And when I say just a touch, I really mean it. This cake is not that sweet at all even with the icing. So go ahead and take that extra step-make the icing.
It will make your cake extra special. Enjoy!
Also, try my other chiffon cakes:
- Pineapple Chiffon Cake
- Chocolate Chiffon Cake
- Ube Chiffon Cake
- Vanilla Chiffon Cake
- Chiffon Cake with Mocha Glaze
Pandan Chiffon Cake
A light pandan chiffon cake that is airy, soft and moist.
- 7 large eggyolks
- 1 and 1/2 cups sugar
- 3/4 cup water
- 1/2 cup canola oil
- 2 tsp pandan extract/essence I used Ferna Flavocol
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 7 large egg whites
- 1/4 tsp cream of tartar
For the Pandan Icing
- 1 cup icing sugar
- 2 tsp pandan extract
- 1/2 cup melted butter
- 2-3 tbsp evaporated milk
Preheat oven to 350 F. In a medium bowl, combine flour, salt and baking powder. In the bowl of a stand mixer, whisk the egg whites on medium-high speed until frothy. Add the cream of tartar and continue to whisk until egg whites form soft peaks. Gradually add 1/2 cup sugar while the mixer is running and continue beating until the egg whites form firm peaks that hold its shape when the whisk is lifted.
Meanwhile in another bowl, beat the egg yolks in a bowl until it is slightly thicker. Add the remaining 1 cup sugar and mix until incorporated. Add water, oil and pandan extract and mix well.
Add flour mixture gradually and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into a prepared 10 inch tube pan. Bake for 60-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Invert cake on top of an overturned mug and let cool.
To unmold cake, loosen sides and bottom with a knife. Using your hands, gently push the cake away and downwards from the pan. remove gently and invert to a serving plate.
Make the Pandan Icing
Combine melted butter and icing sugar until smooth. Add the pandan extract and stir until incorporated. If icing becomes too thick, add evaporated milk one tablespoon at a time to adjust consistency. It should be spreadable but not too thick. Spread on top of the cake and serve.
Icing may be curdly but taste won't be affected.