How to make Pandan Cake : Chiffon Cake パンダンケーキ

Have you ever tasted a cake that smells like flowers and tastes like a tropical breeze? 🌿
What if we told you this cake is green, super soft, and made with leaves?

Yes! We’re talking about the magical Pandan Cake, also known as パンダンケーキ in Japanese and a type of soft, fluffy Chiffon Cake loved across Asia. Let’s discover how to make this fragrant, springy, light-as-air dessert right in your own kitchen!

Table of Contents

What is Pandan?

Pandan is a tropical leaf known for its sweet, floral aroma, often compared to vanilla and coconut. Popular in Southeast Asian cooking, it adds a unique fragrance and natural green color to desserts like Pandan Cake.

Why This Cake is So Special

Pandan Cake isn’t just another sponge cake. It’s a soft, airy cake that combines the delicate texture of a Chiffon Cake with the rich, unique aroma of pandan leaves. The green color, natural or enhanced with pandan paste, makes it stand out on the table. It’s perfect for birthdays, tea time, or even breakfast!

• Time Needed: 1.5 to 2 hours (including cooling)
• Skill Level: Intermediate
• Serves: 6 to 8 slices

Whether you’re new to pandan or a chiffon cake fan, this パンダンケーキ is a must-try!

Pandan Cake (パンダンケーキ) @JapanDishes

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Essential Ingredients and Their Purpose

Let’s break down the main ingredients and why each one matters.

Homemade Pandan Extract

• 5 pandan leaves + ¼ cup water
  This gives the cake its natural fragrance and gentle green color. Always use fresh or frozen pandan leaves if possible. You can also add a little pandan paste if you want a deeper green shade.

• Cake Flour (100g / ¾ cup): Cake flour is lighter than regular flour and helps the cake stay fluffy. It gives chiffon cakes their famous soft bite.
• Eggs (3 large): Egg yolks add richness, and egg whites are whipped into a meringue to make the cake rise like a sponge.
• Granulated Sugar (70g / ⅓ cup): Sugar sweetens the cake and helps the egg whites turn into stiff peaks during whipping.
• Coconut Milk (80g / ⅓ cup): Adds tropical flavor and moisture. You can use fresh or canned coconut milk.
• Vegetable Oil (50g / ¼ cup): Oil keeps the cake moist and soft even after cooling. Do not substitute with butter.
• Baking Powder (½ tsp): Gives a gentle lift to the cake. It helps along with the whipped egg whites.
• Salt (Pinch): Balances the sweetness and enhances flavor.

Step-by-Step Instructions

Follow these steps carefully for best results:

1. Make the Pandan Extract

• Wash and chop 5 pandan leaves into small pieces.
• Add to a blender with ¼ cup water and blend until smooth.
• Strain the mixture using a fine sieve or cheesecloth. Save the liquid—it’s your pandan extract!

2. Prepare the Dry Ingredients

• In a bowl, sift together cake flour (100g) and baking powder (½ tsp). Set aside.

3. Make the Egg Yolk Base

• Separate the egg whites from the yolks.
• In a large mixing bowl, beat the yolks with 1 tsp of sugar until pale and fluffy.
• Add the coconut milk, vegetable oil, and pandan extract. Whisk well.
• Add the dry ingredients to the yolk mixture and mix gently until smooth.

4. Whip the Egg Whites

• In a clean, dry metal or glass bowl, add the egg whites with a pinch of salt.
• Beat until frothy, then gradually add the remaining sugar (around 60g).
• Whip until medium-stiff peaks form—shiny and fluffy, but not dry.

5. Combine the Mixtures

• Add ⅓ of the meringue into the pandan batter and fold in gently.
• Add the remaining meringue in two parts, folding carefully each time.
• Do not overmix! The batter should be fluffy and full of air.

Secrets to Success & Expert Tips

• Do not grease the pan. The cake needs to cling to the sides to rise properly.
• Invert the cake pan after baking. This stops the cake from collapsing and keeps it tall and fluffy.
• Use fresh pandan leaves for a natural flavor, but pandan paste is okay for stronger color.
• Medium-stiff peaks are key. If the egg whites are under- or over-whipped, the cake might collapse.
• Use a chiffon tube pan with a center hole and legs if possible.

Assembly and Presentation

After baking, flip the pan upside down and let it cool completely. Once cooled:

• Use a thin knife or spatula to gently release the sides of the cake from the pan.
• Lift out the cake and remove the bottom carefully.

Pandan Cake (パンダンケーキ) @JapanDishes

Optional Decorations:

• Dust with powdered sugar
• Top with fresh fruit like mango or strawberry
• Frost with whipped cream or coconut cream

Storage and Make-Ahead Tips

Want to enjoy your Pandan Chiffon Cake later?

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep chilled in a sealed container for up to 5 days.
• Freezing: Not recommended. The texture of chiffon cake changes and becomes rubbery when frozen.

Make-Ahead Tip: You can make the pandan extract up to 3 days ahead and keep it in the fridge.

Pandan Cake (パンダンケーキ) @JapanDishes

Recipe Variations

Want to experiment? Try these ideas:

• Lemon Pandan Cake: Add 1 tsp lemon zest for a citrus twist.
• Pandan Roll Cake: Bake in a flat tray and roll with whipped cream.
• Chocolate Swirl Pandan Cake: Swirl in 2 tbsp of cocoa powder into part of the batter.
• Mini Pandan Cupcakes: Pour into cupcake molds and reduce baking time by half.

You can also substitute coconut milk with almond milk for a lighter flavor or add shredded coconut for extra texture.

Explore More:

If you enjoyed making this cake, try other Asian-inspired desserts like:

• Matcha Mille Crepe Cake 抜茶ミルクレープ
• Matcha Marble Cake 抹茶マーブルケーキ

Conclusion

Now you know how to make the softest, fluffiest Pandan Cake at home. Whether you call it Chiffon Cake, パンダンケーキ, or simply “that green cake,” it’s a delightful treat that brings smiles with every bite.

The best part? You can change it, decorate it, or pair it with your favorite drink—this cake is as flexible as it is delicious.

So, why not give it a try this weekend?

FAQs about Pandan Chiffon Cake パンダンケーキ

Q1: Is pandan healthy?

Yes! Pandan leaves are rich in antioxidants and often used in herbal remedies. Though the cake has sugar and oil, the flavoring itself is natural and healthy.

Q2: Can I use all-purpose flour?

You can, but it won’t be as soft. For the best texture, stick with cake flour.

Q3: Why is my cake flat?

This might happen if:

• The egg whites were under- or over-whipped.
• The batter was overmixed.
• The cake was not cooled upside down.

Q4: What does pandan taste like?

It’s sweet, grassy, floral—like vanilla meets coconut. It’s a flavor you must taste to understand!

Q5: Is pandan extract the same as pandan paste?

No. Pandan extract is more natural and mild. Pandan paste is stronger, often with added color and flavoring.

Q6: Can I make it without coconut milk?

Yes! Substitute with almond milk or regular milk. Coconut milk adds richness but is not mandatory.

Let the soft, springy Pandan Chiffon Cake パンダンケーキ become your next baking adventure. Happy baking!
If you love exploring unique Asian flavors and culture, check out our guide to Tochigi’s Autumn Magic for a taste of Japan’s seasonal beauty beyond the kitchen.