Pandan Cake

Here’s a detailed and authentic recipe for Pandan Cake (also known as Bánh Bông Lan Lá Dứa in Vietnamese or simply Pandan Chiffon Cake). This light, airy cake is infused with pandan juice for its signature green hue and fragrant aroma.

Pandan Chiffon Cake Recipe (Serves 8–10)

Time Required

• Prep Time: 30 minutes

• Bake Time: 50–60 minutes

• Cooling Time: 1–2 hours

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Ingredients

For Pandan Juice:

• 10 pandan leaves (fresh or frozen), cut into 2-inch pieces

• 4 tbsp water

Alternative: Use 1½ tsp pandan extract if fresh leaves aren’t available.

For Cake Batter:

• 6 large egg yolks

• 70 g (⅓ cup) granulated sugar

• 100 ml (scant ½ cup) pandan juice

• 80 ml (⅓ cup) coconut milk or whole milk

• 60 ml (¼ cup) vegetable oil (neutral, like canola or sunflower)

• 120 g (1 cup) cake flour (or plain flour + 1 tbsp cornstarch)

• 1½ tsp baking powder

• ¼ tsp salt

For Meringue:

• 6 large egg whites

• ¼ tsp cream of tartar or ½ tsp lemon juice

• 100 g (½ cup) granulated sugar

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Equipment Needed

• Blender or food processor (for pandan juice)

• Fine sieve or cheesecloth

• Large mixing bowls (2)

• Balloon whisk or electric hand mixer

• 20–23 cm (8–9 inch) ungreased chiffon tube pan or angel food pan

• Rubber spatula

• Oven preheated to 160°C (320°F)

• Wire cooling rack

• Offset spatula or knife (for releasing cake)

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Method

Step 1: Make Pandan Juice

1. Blend pandan leaves with water until fine.

2. Strain through a sieve or cheesecloth to extract juice.

3. Measure out 100 ml of the juice (top up with water if needed).

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Step 2: Prepare Cake Batter

1. In a large bowl, whisk egg yolks and 70 g sugar until pale.

2. Add pandan juice, coconut milk, and oil. Mix until well combined.

3. Sift in flour, baking powder, and salt. Whisk until smooth and lump-free. Set aside.

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Step 3: Make the Meringue

1. In a separate clean, dry bowl, beat egg whites until foamy.

2. Add cream of tartar or lemon juice.

3. Gradually add 100 g sugar in three additions while continuing to beat.

4. Beat until stiff peaks form (tip stands upright when lifted).

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Step 4: Combine

1. Add ⅓ of the meringue into the yolk batter and fold gently to lighten.

2. Carefully fold in the remaining meringue in two additions using a rubber spatula.

3. Fold just until combined—do not overmix.

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Step 5: Bake

1. Pour batter into an ungreased chiffon pan. Tap the pan gently to remove large air bubbles.

2. Bake at 160°C (320°F) for 50–60 minutes, or until golden and a skewer inserted comes out clean.

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Step 6: Cool and Unmold

1. Invert the pan upside down immediately and let the cake cool completely (1–2 hours) to maintain its structure.

2. Once cool, use a thin knife or offset spatula to release the cake from the pan.

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Serving Suggestions

• Dust with powdered sugar or serve plain.

• Pairs well with whipped cream, coconut custard, or tropical fruits.

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Tips

• Do not grease the pan—this helps the cake climb and prevents it from collapsing.

• If using pandan extract, reduce to 1½ tsp and increase milk to 110 ml.

• Fresh eggs at room temperature work best for volume.