Pandan Chiffon Cake with Pandan Chantilly Cream & Festive Fruit
Light, airy, fragrant, and unexpectedly refreshing — this pandan chiffon cake is my take on a festive pavlova-style dessert, finished with pandan Chantilly cream, mango compote, and fresh fruit.
It looks dramatic, tastes delicate, and once you slice into it, that vibrant green centre is always a surprise.
What is Pandan?
Pandan is often described as the vanilla of Southeast Asia. It’s fragrant, grassy, slightly nutty, and incredibly nostalgic.
I use pandan essence for consistency and colour — this is the brand I use, but any pandan essence will work. If you make your own pandan extract from fresh leaves, even better. Just note that you won’t get the signature green colour, but the flavour will be beautifully natural.
This is a cake I return to again and again — not just because pandan is one of my favourite flavours, but because chiffon cake, when done right, is all about restraint, patience, and technique. No butter. No milk. Just air, balance, and care.
Equipment You’ll Need
• 20–22 cm chiffon or tube tin
• Electric mixer or stand mixer
• Two large mixing bowls
• Fine sieve
• Silicone spatula
• Cooling rack
Important: Do not grease the tin. Chiffon cake needs to cling to the sides as it rises.
Ingredients:
Pandan Chiffon Cake (6 Eggs)
Ingredients – Yolk Batter
- 6 egg yolks
- 123 g caster sugar
- 83 ml neutral oil (grapeseed, sunflower, or canola)
- 1–1½ tsp pandan essence
- ½ tsp vanilla extract
- 153 g cake flour
- ¼ tsp fine salt
- 1 tsp baking powder
Ingredients – Meringue
- 6 egg whites
- 83 g caster sugar
- ½ tsp cream of tartar (optional, but helps stabilise)
Method :
1. Prepare the Oven & Tin
Preheat your oven to 160°C fan-forced.
Line only the base of your chiffon tin with baking paper. Do not grease the sides.
2. Make the Yolk Batter
In a large bowl, whisk the egg yolks and caster sugar until pale and slightly thickened.
Add the oil, pandan essence, and vanilla, whisking until smooth and emulsified.
Sift in the cake flour and salt. Gently whisk or fold until just combined.
The batter should be smooth, glossy, and pourable — avoid overmixing.
3. Whip the Meringue
In a clean, grease-free bowl, begin whipping the egg whites with the cream of tartar.
Gradually add the caster sugar, a little at a time, and continue whipping until soft, glossy peaks form.
You want structure, but not stiffness — the meringue should fold easily without collapsing.
4. Combine
Fold one-third of the meringue into the yolk batter to loosen it.
Add the remaining meringue in two batches, folding gently with a spatula using a lift-and-turn motion.
Take your time here — this step determines how light your cake will be.
5. Bake
Pour the batter into two 8 inch tins, (do not oil the sides)
Bake for 50–55 minutes, or until the cake springs back lightly when touched and a skewer comes out clean.
6. Cool (Non-Negotiable)
Remove from the oven and immediately invert the tin onto a bottle or cooling rack.
Allow the cake to cool completely upside down.
This prevents collapse and preserves that airy chiffon texture.
Once fully cool, run a thin knife around the edges and carefully release the cake.
Pandan Chantilly Cream
Light, softly sweet, and delicately scented — this cream complements the cake without overpowering it.
Ingredients
- 300 ml thickened cream
- 33 g icing sugar, sifted
- ½ tsp pandan essence
- ½ tsp vanilla extract
Method
Add all ingredients to a chilled bowl and whip to soft peaks.
Keep refrigerated until ready to assemble.
Decorating the Cake (Festive Pav Style)
This is where the cake becomes a celebration.
You’ll Need
Pandan Chantilly cream
Mango compote
Fresh strawberries
Sliced mango
Blueberries
Toasted flaked almonds
Assembly
Spread a generous layer of pandan Chantilly cream over the top of the cake.
Carefully place fruit over the sides of the cake, then create a pattern you like — there’s no right or wrong here.
Layer sliced mangoes over the top, spoon over mango compote, scatter with toasted flaked almonds, and finish with blueberries (because I’m extra).
To Serve
Once sliced, the inside reveals a soft green crumb that feels instantly festive.
The cake is incredibly light, airy, and surprisingly refreshing — almost dessert-without-the-guilt.
Perfect for Christmas, summer entertaining, or when you want something elegant but not heavy.
