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Pandan chiffon cake

Name: Pandan chiffon cake
Yield: 1 cake
Cuisine: Malaysia / Singapore
Ingredients: 160 g Pandan leaves About 20; 350 g Water; 110 g Cake flour; 2.5 mL Double-acting baking powder Optional; 1.25 mL Salt; 6 Large egg yolks; 55 g Corn oil; 20 g Milk; 50 g Pandan concentrate From Prep; 6 Large egg whites Room-temperature; 70 g Caster sugar; 2.5 mL Cream of tartar

Makes: 1 cake
Heat: 140°C conventional
Baking time: About 60 min

Malaysia / Singapore World collection

Pandan chiffon cake

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Prep	Pandan leaves	160 g	About 20
Prep	Water	350 g
A	Cake flour	110 g
A	Double-acting baking powder	2.5 mL	Optional
A	Salt	1.25 mL
B	Large egg yolks	6
B	Corn oil	55 g
B	Milk	20 g
B	Pandan concentrate	50 g	From Prep
C	Large egg whites	6	Room-temperature
C	Caster sugar	70 g
C	Cream of tartar	2.5 mL

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Ungreased 20 cm aluminium tube tin without nonstick coating, 112 mm tall	Borrow the specified tube pan. Keep it ungreased; a regular cake or Bundt tin is not an equivalent for this foam cake.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.

Timing & recipe details

Time & temperature

Baking temperature: 140°C conventional
Baking time: About 60 min

Yield: 1 cake
Heat: 140°C, conventional
Plan for: 60-minute bake; prepare pandan concentrate a day ahead

Method

01 · Concentrate
24 hours
Use: Prep
Blend chopped leaves with water; strain and squeeze. Refrigerate covered. Pour off clear upper liquid; weigh green sediment.
Ready when: About 50 g concentrate.
01 Keep the green concentrateAfter settling overnight, pour off the clearer liquid and retain the green sediment.
02 · Preheat
At least 15 min
Use: Oven
Preheat before preparing batter.
Ready when: 140°C, conventional.
02 Preheat the ovenPreheat before making the batter and have the ungreased tube tin ready.
03 · Batter
Use: A+B
Sift A. Whisk B; add A in thirds.
Ready when: Evenly mixed.
03 Mix the green batterWhisk the yolk mixture and sifted dry ingredients until evenly combined.
04 · Meringue
Use: C
Whip whites foamy; add acid, then sugar gradually.
Ready when: Firm peaks curl slightly.
04 Whip the meringueStop when the glossy peaks are firm and their tips curl slightly.
05 · Fold
Use: Batter+meringue
Fold together in thirds; fill tin, smoothing large bubbles.
Ready when: No white streaks.
05 Fold and fillFold gently until no white streaks remain, then fill the ungreased tube tin.
06 · Bake
About 60 min
Use: Batter
Bake; test the centre near the end.
Ready when: Golden top; centre skewer comes out clean.
06 Check the bakeLook for a golden top and a clean skewer from the centre of the cake.
07 · Cool
Until cool
Use: Cake
Invert immediately; cool. Loosen sides, tube and base with thin knife.
Ready when: Releases intact.
07 Cool before releasingCool fully upside down, then loosen the sides, tube and base before releasing.

What to look for

Stage	Look / feel for	Needs attention
Meringue	Glossy curled peaks.	Grainy, dull foam.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive early cracking	Oven may run hot; foam may be overwhipped.	If oven runs hot, reduce to 130°C; bake until the centre is done.	Verify temperature and foam; modest surface cracks are normal.
Collapse	Weak foam or greased tin.	Review technique next bake.	Whip correctly; invert promptly.

Eggs approximately 60–65 g each, shell-on.

Show ingredient flow

Recipe

Pandan chiffon cake

Pandan cake associated with Malaysian and Singaporean home baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Prep	Pandan leaves	160 g	About 20
Prep	Water	350 g
A	Cake flour	110 g
A	Double-acting baking powder	2.5 mL	Optional
A	Salt	1.25 mL
B	Large egg yolks	6
B	Corn oil	55 g
B	Milk	20 g
B	Pandan concentrate	50 g	From Prep
C	Large egg whites	6	Room-temperature
C	Caster sugar	70 g
C	Cream of tartar	2.5 mL

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Ungreased 20 cm aluminium tube tin without nonstick coating, 112 mm tall	Borrow the specified tube pan. Keep it ungreased; a regular cake or Bundt tin is not an equivalent for this foam cake.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.

Timing & recipe details

Makes: 1 cake
Heat: 140°C, conventional
Allow: 60-minute bake; prepare pandan concentrate a day ahead

How do I make it?

Make pandan concentrate
24 hours
Blend the chopped pandan leaves with the water, then strain and squeeze out the liquid. Cover and refrigerate for 24 hours so it separates. Pour off the clear liquid on top and weigh about 50 g of the green concentrate underneath.
After settling overnight, pour off the clearer liquid and retain the green sediment.
Ready when: About 50 g concentrate.
Heat the oven
At least 15 min
Heat the oven to 140°C, conventional, for at least 15 minutes before making the batter.
Preheat before making the batter and have the ungreased tube tin ready.
Ready when: 140°C, conventional.
Mix the yolk batter
Sift together the flour, optional baking powder and salt. Whisk the egg yolks, oil, milk and pandan concentrate together, then mix in the dry ingredients in three batches.
Whisk the yolk mixture and sifted dry ingredients until evenly combined.
Ready when: Evenly mixed.
Beat the egg whites
Beat the egg whites until foamy, then add the cream of tartar. Add the sugar gradually and keep beating until firm peaks form with tips that curl slightly.
Stop when the glossy peaks are firm and their tips curl slightly.
Ready when: Firm peaks curl slightly.
Combine gently
Add the beaten whites to the yolk batter in three batches, gently lifting batter from the bottom over the top until no white streaks remain. Fill the tin and smooth out large bubbles.
Fold gently until no white streaks remain, then fill the ungreased tube tin.
Ready when: No white streaks.
Bake
About 60 min
Bake for about 60 minutes, checking near the end. The top should be golden and a skewer inserted into the centre should come out clean.
Look for a golden top and a clean skewer from the centre of the cake.
Ready when: Golden top; centre skewer comes out clean.
Cool upside down
Until cool
Turn the tin upside down immediately and leave until the cake is cool. Run a thin knife around the sides, centre tube and base to release the cake intact.
Cool fully upside down, then loosen the sides, tube and base before releasing.
Ready when: Releases intact.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive early cracking	Oven may run hot; foam may be overwhipped.	If oven runs hot, reduce to 130°C; bake until the centre is done. Verify temperature and foam; modest surface cracks are normal.
Collapse	Weak foam or greased tin.	Review technique next bake. Whip correctly; invert promptly.

Useful recipe notes

Eggs approximately 60–65 g each, shell-on.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Pandan chiffon cake at a glance

Makes: 1 cake
Heat: 140°C conventional
Baking time: About 60 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Pandan leaves	160 g	145.5%
Water	350 g	318.2%
Cake flour	110 g	100%
Corn oil	55 g	50%
Milk	20 g	18.2%
Pandan concentrate	50 g	45.5%
Caster sugar	70 g	63.6%

Method

01 · Concentrate

02 · Preheat

03 · Batter

04 · Meringue

05 · Fold

06 · Bake

07 · Cool

What to look for

Troubleshooting

How do I make it?

Make pandan concentrate

Heat the oven

Mix the yolk batter

Beat the egg whites

Combine gently

Bake

Cool upside down

What can go wrong, and how can I fix it?

Pandan chiffon cake at a glance