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Pandan Chiffon Cake
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Easy Pandan Chiffon Cake Recipe

This is an Easy Pandan Chiffon Cake Recipe that yields a spongy, fluffy and soft Pandan Chiffon Cake in no time. The prep time is quick and easy. Ingredients are easily available, and the Pandan flavor from scratch.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: desserts
Cuisine: American
Keyword: #chiffon cake recipe #pandan chiffon cake #filipino pandan cake
Servings: 12
Author: Shobelyn Dayrit


  • 3 egg yolks
  • 1 1/2 tablespoons white granulated sugar
  • 20 ml coconut oil
  • 50 ml coconut milk
  • 30 ml pandan juice plus 1/8 teaspoon of pandan extract to add green color please see notes below
  • 5 tablespoons cake flour


  • 3 egg whites
  • 1/8 teaspoons cream of tartar
  • 5 1/2 tablespoons granulated sugar


  • Pre heat oven at 300 F and put the wire rack at the middle of the oven. Do not grease 8 inch tube pan.
  • Put egg yolks in a small bowl.
  • Add in the sugar and mix.
  • Add the oil and coconut milk and mix.
  • Add the pandan juice mixture and mix.
  • Add the cake flour. Mix using a wire whisk until all of the ingredients are incorporated.
  • Set aside.


  • Put egg whites in a stand mixer bowl and mix until frothy.
  • Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.
  • You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.


  • When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.
  • Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.
  • Add mixture into the rest of the meringue and mix again using the folding method.
  • Transfer mixture into a NON GREASE 8 INCH tube pan and holding the middle of the tube pan, tap the pan in a flat surface to remove air bubbles.
  • Bake at pre heated 300 F oven for 45 minutes.
  • Make sure the rack is in the middle of the oven.
  • When chiffon cake is done, let it cool upside down for 2 to 4 hours and gently remove cake from the pan using a knife.



  • In the video I interchange order on adding the oil, coco milk, cake flour --- it doesn't matter. It yielded the same great result.
  • For making the meringue, make the egg whites mix the egg whites until frothy, about 1 minute mixing,  then add the cream of tartar.
  • To make the Pandan juice. Blend 5 fresh pandan leaves and add about 1/2 cup hot water. Strain mixture to get 30 ml of juice.
  • If you don't have pandan leaves, use 2 tablespoons coconut milk and add 1 /2 teaspoon of pandan extract. Mix and measure 30 ml.