Pandan Chiffon Cake

Marbled Pandan Chiffon Cakes

Discover the joy of creating Natural Pandan Extract Chiffon Cakes, where the aromatic essence of pandan leaves brings a unique twist to this classic dessert. Pandan, known for its vibrant green color and sweet fragrance, elevates chiffon cakes with its delightful flavor profile and visual appeal.

Pandan Leaves Availability in Malaysia

In Malaysia, finding fresh pandan leaves is relatively easy, as they are widely used in local cuisine and readily available in markets and grocery stores. The fresh leaves are cherished for their natural aroma and color, making them a popular choice for enhancing both sweet and savory dishes.

Using Natural Pandan Extract in Sydney

For those in Sydney or similar locations where fresh pandan leaves may not be as accessible, natural pandan extract offers a convenient alternative. While it may not replicate the exact freshness of pandan leaves, quality extracts capture the essence well, providing a similar flavor profile that enhances your baking with ease.

Flavor and Quality of Natural Pandan Extract

The natural pandan extract available in Sydney maintains a robust flavor that closely mimics the authentic taste of pandan leaves. Despite being a substitute, it delivers a delightful aroma and subtle sweetness that enhances chiffon cakes and other desserts. This makes it a suitable choice for achieving delicious results without compromising on taste.

Embrace Pandan in Your Baking

Whether you’re in Malaysia or Sydney, incorporating pandan into your baking with natural extract or fresh leaves adds a unique and enjoyable element to your culinary creations. Explore the versatility of pandan in chiffon cakes, desserts, and beverages to discover its delightful flavor and cultural significance.

Tools used in this recipe

Oven temperature device: (AU) | (US)

Oven mitt set: (AU) | (US)

Gold measuring spoons set: (AU) | (US)

Baking digital scale: (AU) | (US)

Baking Wire Rack: (AU) | (US)

Chiffon Cake Pan (Similar): (AU) | (US)

Marbled Pandan Chiffon Cakes

Recipe by HankerieCourse: Cakes, DessertCuisine: asean, malaysianDifficulty: easy


Prep time


Cooking time






  • For the Egg White Mixture:
  • 7 large egg whites

  • 1/4 tsp cream of tartar or lemon juice

  • 80g caster sugar

  • For the Batter Mixture:
  • 125g cake flour or 13g cornflour + 112g plain flour

  • 7 large egg yolks

  • 75g heated vegetable/canola oil

  • 75ml water

  • 1/2 tbsp vanilla paste extract

  • 1 TBSP Natural Pandan Extract


  • In a large mixing bowl, separate egg whites from yolks, crack the egg, transfer the yolk between the two halves of the shell while allowing the egg white to fall into a bowl
  • In another bowl, sift together cake flour (or cornflour and plain flour mixture).
  • Heated oil in warm state. Transfer to a bowl.
  • For Cake Batter, whisk together egg yolks, water, natural pandan extract and vanilla paste, until well combined.
  • In separate clean bowl, beat the egg whites until frothy. Add cream of tartar or lemon juice and continue beating until soft peaks form. Gradually add caster sugar, and beat until stiff peaks form. Set aside.
  • Gently fold egg white mixture into Cake Batter.
  • Pour the pandan batter into chiffon cake mould.
  • To create a pattern of on the cake using a bamboo stick to do swirl pattern, gently spread pandan extract to 2 circles on the cake, run the stick through the extract and batter to create marbling or swirling effects on the cake before baking.
  • Bake in the preheated oven 170°C for about 45 minutes or until golden brown on top of the cake.
  • Once baked, let them cool upside down in the moulds to prevent them from collapsing.
  • Once completely cooled, gently run a spatula around the edges of the cakes to loosen them from the moulds. Carefully remove the cakes from the moulds and serve.

Recipe Video


  • Extract Preparation: To make natural pandan extract, blend fresh pandan leaves with water and strain the mixture to obtain the liquid. This process captures the essence of the leaves, which can then be used to flavor your chiffon cake batter.
  • Flavor Adjustment: Taste the pandan extract before adding it to your batter to adjust the intensity of flavor according to your preference. This ensures the chiffon cake retains a balanced and delightful pandan aroma.


Natural Pandan Extract Chiffon Cakes celebrate the essence of pandan, offering a flavorful and visually appealing dessert option. Whether using fresh leaves in Malaysia or natural extract in Sydney, embrace the vibrant flavors and cultural heritage of pandan in your baking adventures. Elevate your dessert repertoire with this aromatic and delightful treat that’s sure to impress.

Enjoy the journey of creating Natural Pandan Extract Chiffon Cakes and savor the unique flavors that pandan brings to your table.