Often called the "vanilla of Southeast Asia," pandan is celebrated for its uniquely sweet, grassy, and floral aroma. While fresh pandan leaves are a staple in tropical kitchens, sourcing them can be a challenge. Blue Orchid Organic Pandan Powder solves this by capturing 100% pure, organic pandan leaves in a convenient, fine-milled powder.
Whether you are whipping up traditional treats, elevating morning lattes, or baking modern birthday cakes, this nutrient-dense powder adds a stunning natural emerald tint and an irresistible scent without any artificial food dyes or synthetic extracts.
The Ultimate Pandan Chiffon Cake Recipe
Chiffon cake is prized for its cloud-like, cotton-soft texture. Infused with organic pandan, this cake transforms into an aromatic centerpiece that looks as stunning as it tastes.
| Prep time | Bake time | Servings |
| 25 minutes | 45-50 minutes | 8–10 slices |
Ingredients
Yolks Batter:
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5 large egg yolks (room temperature)
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40 g granulated sugar
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60 ml neutral vegetable oil (canola or grapeseed)
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80 ml full-fat coconut milk
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1 tbsp Blue Orchid Organic Pandan Powder dissolved in 2 tbsp warm water
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130 g cake flour
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1 tsp baking powder
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1/4 tsp salt
Meringue:
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5 large egg whites (cold)
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1/4 tsp cream of tartar
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60 g granulated sugar
Instructions
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Prep the oven and pan: Preheat your oven to 160°C (325°F). Prepare an ungreased 10-inch chiffon cake pan (tube pan with removable bottom). Do not grease the pan; the batter needs to cling to the sides to rise properly.
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Mix the wet yolk base: In a large bowl, whisk the egg yolks and 40 g of sugar until pale. Gradually whisk in the vegetable oil, coconut milk, and dissolved pandan mixture until smooth.
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Sift dry ingredients: Sift the cake flour, baking powder, and salt directly into the yolk mixture. Whisk gently until just combined and free of lumps. Set aside.
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Whip the meringue: In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Slowly add the remaining 60 g of sugar, one tablespoon at a time, whipping until stiff, glossy peaks form.
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Fold together: Gently fold one-third of the meringue into the pandan batter to lighten it. Pour the lightened batter back into the remaining meringue, folding gently with a spatula from the bottom up to preserve the air bubbles. Do not overmix.
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Bake: Pour the batter into the ungreased chiffon pan. Tap the pan gently on the counter to release any large air bubbles. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool upside down: Immediately invert the pan onto its built-in feet (or rest the center tube over the neck of a heavy bottle). Let it cool completely upside down for at least 2 hours. This prevents the delicate cake from collapsing.
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Unmold and serve: Run a thin spatula around the edges and center tube to release the cake. Slice and serve plain or with a drizzle of warm coconut glaze.
Ready to elevate your baking? Grab your jar of Blue Orchid Organic Pandan Powder in our shop and start baking your tropical masterpiece today!