Pandan chiffon cake is a lovely recipe from Singapore. Pandan is a beloved ingredient also known as an essence in all of South East Asia. Pandan is a leaf also known as Screwpine.
The bright green color in this cake comes from the juice of pulverized pandan leaves. You should be able to find pandan leaves in your local Asian market, I found mine in the freezer section.
The essence or flavor of the pandan comes out when it is heated or cooked. It has an earthy, distinctive, almost nutty flavor that is delicious.
It is easy to get the pandan juice, you simply put the leaves in a high speed blender like a vitamix with just a bit of water and coconut milk. You pulverize the leaves and press them in a sieve, just like that you get the pandan essence you need for this delicious recipe. It is a bright green color that is distinctive to pandan.
Did you know that Singapore is known for having the highest paid leader earning over 1.7 million dollars per year, and they have no corruption? If you would like to learn more be sure to check out “Our Journey to Singapore”.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Pandan Chiffon Cake from Singapore
- ½ cup coconut milk divided
- 2 Tablespoons water
- 15 pandan leaves
- 5 egg yolks
- ½ cup sugar divided
- 1/3 cup coconut oil
- 1 teaspoon baking powder
- 1 cup cake flour
- 7 egg whites
- 1/2 teaspoon Vinegar
- 1/2 teaspoon salt
- Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.
- With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.
- Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.
- In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
- Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.
- Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.
- Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.
- Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.