There’s no classic that pleases everyone like a fluffy and soft Pandan Chiffon Cake! With its cotton-like texture and pillow-like softness, the Pandan Chiffon Cake is a crowd pleaser. For myself, a slice of this Pandan Chiffon Cake with a cup of coffee makes for an awesome start for the morning.

I would say that it’s easy to achieve a fluffy and soft Pandan Chiffon Cake once you get a couple of techniques right.

Firstly, you must be able to whip the meringue to stiff peaks. For this, you can employ a couple of hacks such as cream of tartar or a dash of lemon juice. However, simply whipping it with just sugar works just as well!

Second, you need to be able to fold the meringue into the cake well. If this is not achieved, you will have uneven egg white patches throughout the cake. You can achieve easier folding by first whisking 1/3 of the meringue into the cake. Then, fold in the remaining 2/3, it should be much easier!

Finally, the last hurdle will be to ensure the cake remains tall after it’s finished baking. I am not exactly sure what’s the science behind, but I’ve been taught by seasoned bakers to leave the cake upside-down. This technique has never failed me in keeping the cake height the same after baking!

Once you have the techniques mastered, baking this cake is as easy as 1-2-3! A fluffy and soft Pandan Chiffon Cake is always my go-to bake because it’s simple once you get it right. Though honestly, if it fails such as a cake collapse, it will still be delicious!

Usually, these are served plain. However, I always enjoy my slice with some kaya on the side, and as mentioned, a cuppa! Furthermore, this cake is lightly sweet, and is so easy to enjoy. Furthermore, this recipe produces a Pandan Chiffon Cake that remains soft for days!

Without further ado, the recipe!

Soft Pandan Chiffon Cake Recipe
by Javier Tan May-13-2022

This fluffy and soft pandan chiffon cake makes for the perfect breakfast! Lightly sweet and fragrant, these are also soft as a pillow!


For Sponge Cake:

  • 1/3 Cup or 80ml of Vegetable Oil (Flavourless, I use Canola)
  • 1/3 Cup or 80ml of Coconut Milk
  • 5 Eggs, separated into Yolks and Whites
  • 2 Tsps or 10ml of Pandan Extract / Essence (+ Green Food Colouring if needed)
  • 1/3 Cup + 1 Tsp or 70g of White Sugar
  • 1/2 Cup or 120g of All-Purpose / Plain Flour
  • 1 and 1/2 Tsp or 6g of Baking Powder

For the Cake:

  1. Pre-heat the oven to 150 degrees C and prepare your 10-inch round bundt pan aside or a suitable pan of your choice. Do not oil your pan.
  2. Firstly, whisk together the egg yolks and 40g sugar until frothy, approx 2minutes.
  3. Next, whisk in the pandan extract, coconut milk and vegetable oil.
  4. In a separate bowl, mix together the baking powder and plain flour. Then sieve it and whisk it into the wet batter.
  5. Then, in a separate, clean bowl, whip the egg whites with the remaining 35g sugar until it achieve the meringue stage.
  6. Subsequently, whisk in 1/3 of the meringue into the wet batter until well-mixed.
  7. Fold in the remaining 2/3 of the meringue until you see an even colour throughout the batter. The batter will be watery.
  8. Pour the batter into the bundt or tube pan and hit it against the counter to dislodge excessive air bubbles
  9. Bake for about 45 – 55 minutes (10 inch), or longer if you are using a smaller pan.
  10. Once done, remove from the oven and leave the pan upside-down for at least an hour.
  11. Finally, unmould and enjoy!


  • Prep time: 1 hour 20 mins
  • Cook time: 50 mins
  • Total time: 2 hour 10 mins
  • Yield: 1 x Fluffy and Soft Pandan Chiffon Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature in an airtight container for up to 4 – 5 days.
  3. Feel free to ask if you’ve further questions!

– Bakeomaniac, Javier Tan