Description

A light, fluffy chiffon-style cake infused with fresh pandan juice and creamy coconut milk, delivering a naturally green, tropical dessert that's perfect for teatime or special occasions.

Ingredients

1 ¾ cups cake flour

2 tsp baking powder

¼ tsp salt

½ cup pandan juice (from fresh or frozen pandan leaves blended with water)

½ cup full-fat coconut milk

1 tsp vanilla extract

¾ cup granulated sugar

¼ cup neutral oil (e.g., canola or vegetable)

4 large egg yolks

4 large egg whites

¼ tsp cream of tartar

¼ cup granulated sugar (for egg whites)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (160°C). Prepare an ungreased 7-inch chiffon or tube pan.
In a medium bowl, sift together the cake flour, baking powder, and salt.
In a separate bowl, whisk together pandan juice, coconut milk, vanilla extract, ¾ cup sugar, oil, and egg yolks until smooth and combined.
Add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.
In a clean bowl, beat the egg whites and cream of tartar until frothy. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Gently fold the meringue into the batter in three additions, maintaining the airy texture.
Pour the batter into the ungreased pan and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
Invert the pan immediately and let the cake cool completely upside down to prevent collapsing.
Once cooled, run a knife around the edges and center tube to unmold. Serve plain or with a dusting of powdered sugar.

Notes

Add shredded coconut to the batter for texture or sprinkle flakes on top before baking.

Use a few drops of pandan extract if fresh pandan juice is unavailable.

Slice and fill with whipped coconut cream for a layered version.

Store at room temperature for 2 days or refrigerate up to 5 days, wrapped well.

Microwave individual slices for about 10 seconds to refresh texture.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 95mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 0.5g
Protein: 4g
Cholesterol: 80mg