Pandan Chiffon Cake Recipe – Bánh Bông Lan Lá Dứa

The following pictorial recipe is an adaptation from our matcha chiffon cake recipe. 

  • Prep time: 20-30 minutes
  • Bake time: 15-25 minutes


Big Bowl A – I put  ingredients for Bowl A all in at one time and the beat it.

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 3 Tbsp vegetable oil
  • 5-8 pandan leaves
  • 1/2 cup whole milk (or substitute with 1/2 cup coconut milk)
  • 1 cup sifted cake flour
  • 1/2 tsp vanilla extract (optional)

Bowl B – 

  • 6 egg whites
  • 3/4 teaspoon cream of tarter
  • 1/2 cup granulated sugar

Note: Amazon affiliated links are at the bottom of this post in case you would like to order the ingredients needed and support my website. Thanks.


1.   Preheat oven 320F.

2.   Chop the pandan leaves into small pieces.  I didn’t have enough to make one full cup so I added a few drops of artificial pandan extract into the cup along with 2 tablespoon of water.  Blend the mixture and extract it with a cheesecloth.

3.  Measure out all ingredients. 

4.  In Bowl A, beat the eggs and sugar together until sugar dissolves.

5.  Then add in the vanilla extract, pandan extract, oil, baking powder.  Stir well.

6.  Then sift in the cake flour.  Mix well. 

7.  In Bowl B or standing mixer, beat egg whites until it looks foamy.  Then add in cream of tarter. Add sugar 1/3 at a time.  Continue to beat until egg whites form a peak.

8.  Fold in beaten egg whites 1/3 part at a time into Bowl A. 

9.  Today, we used a small chiffon cake pan and a 6-cup mini bundt pan.  Pour the batter into the ungreased nonstick chiffon cake pan and mini bundt pan.  Tap the pan lightly twice to remove air bubbles.  

10.  Place the pans in the middle rack of the oven.  Set timer for 25 minutes.  Bake the mini bundt pan for 15 minutes and the chiffon cake pan for another 10 minutes. Insert the center with a toothpick to make sure it’s done.  Nothing should stick to the toothpick.  (I ran out of toothpick and so had to use a chopstick.)

11.  Take the pans out and cool it upside down.  If you don’t cool it upside down, the cake will flatten. Once the cake are cooled, take it out carefully. I used a butter knife to help me.   Serve by itself or spread with whipped cream and fruits.  Enjoy! 

Behind the scenes: 

Someone got bored sitting and waiting in front of the oven and decided to whack his sister in the face. So on a time out he goes. Boys.

Baking tired him out I guess…fallen into a deep nap after eating his cake of course.

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