Coconut Pandan Chiffon Cake

Fri, 27 Jun 2025 09:00:00 +0000

This chiffon cake is built entirely on egg foam and a fold, no butter, no creaming, and it stands or falls on how gently you treat the air you’ve whipped into it. Pandan leaves, blitzed and strained into a startlingly green juice, carry a grassy, faintly vanilla-and-coconut fragrance that is distinct from anything in a Western pantry, and I steep it directly into coconut milk so the two flavours arrive together rather than fighting for attention. The cake is baked in an ungreased tin and cooled hanging upside down, which sounds like a fussy ritual until you understand what it’s actually preventing.

Southeast Asian - vo.rs

Coconut Pandan Chiffon Cake