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Fragrant pandan chiffon cake with green color and airy texture is a Southeast Asian-influenced treat. A family dessert with fresh, aromatic pandan flavor.
Preheat your oven to 325°F (163°C). In a large bowl, sift together 1.25 cups cake flour and 0.25 tsp salt to ensure even texture.
Separate the 6 eggs. Place the yolks in one bowl and the whites in another separate, completely grease-free bowl.
In the yolk bowl, whisk together 0.5 cup coconut milk, 0.33 cup vegetable oil, 2 tbsp pandan extract, and 0.5 of the sugar until smooth, then gently fold in the sifted flour mixture.
Beat the egg whites with 0.5 tsp cream of tartar using a mixer on medium-high until foamy, then slowly add the remaining sugar; continue beating until stiff peaks form (about 3–5 minutes).
Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter to maintain the airy structure.
Pour the batter into an ungreased 9-inch chiffon or tube pan. Smooth the top and tap the pan lightly to release large bubbles.
Bake for 50–55 minutes. Once baked, immediately invert the pan and allow the cake to cool upside down to avoid collapse.
Once fully cool, gently run a thin knife along the edges to loosen, then remove the cake from the pan. Slice and serve.
