There’s something magical about making a birthday cake from scratch for a loved one. It’s not just a dessert—it’s a story, a tradition, a gift that comes straight from the heart. For my son’s birthday, I wanted to make something truly special, a cake that combined a bit of our heritage with a modern, elegant twist. Pandan chiffon cake is his favorite. Its light, fluffy texture and the unique, comforting pandan aroma make it perfect. This year, though, I wanted to transform it from a simple cake into a celebration centerpiece.
In this post, I’ll walk you through the steps to bake, decorate, and elevate a classic pandan chiffon cake into a beautiful bakery-style birthday cake adorned with summer fruits, edible flowers, and delicate meringue cookies.
Why Make Your Own Cake?
Baking a cake at home brings a warmth that no store-bought cake can match. You control every ingredient, every flavor, and every decorative touch. And while creating a stunning cake might sound intimidating, I promise it’s easier than you think. The joy of seeing your creation come to life—and the look of surprise and delight on your loved one’s face—is worth every moment spent.
In Malaysian culture, pandan leaves, or daun pandan, hold a place of honor in kitchens and households across the country. This fragrant leaf, sometimes called the “vanilla of Southeast Asia,” is cherished not only for its sweet, floral aroma but also for the memories and traditions it evokes.
Pandan: A Staple Ingredient in Malaysian Kitchens
Pandan leaves grow abundantly in the tropical climates of Southeast Asia, where they’re often tucked into gardens or even grown in pots on windowsills. Malaysian cooks—both at home and in street food stalls—use pandan to bring warmth and aroma to a wide variety of dishes, from sweets to savory stews. With its vibrant green color and enchanting scent, pandan is deeply intertwined with the food culture here.
Flavor, Fragrance, and Tradition
For many Malaysians, the scent of pandan is tied to childhood memories. Picture bustling family kitchens, where pandan leaves are knotted and dropped into simmering pots of rice, or blended to make aromatic, naturally green juices. The smell fills the room, signaling something delicious is on the way. When cooking desserts like kuih, pandan leaf is an absolute staple, lending its unique fragrance to treats like kuih seri muka (glutinous rice topped with pandan custard) and pandan kaya (a coconut jam flavored with pandan).
In traditional Malaysian households, pandan is not only valued for its flavor but also appreciated for its visual appeal. The leaf’s natural green hue has become iconic, especially in sweets like pandan cakes, onde-onde (glutinous rice balls filled with palm sugar), and layer cakes.
A Cake with Nostalgia
Pandan chiffon cake, which pairs the pandan’s distinct flavor with the light, airy texture of chiffon, is particularly popular and beloved in Malaysia. This cake is often served for festive occasions, from birthdays to weddings, and each bite evokes a sense of home and nostalgia. Even as tastes evolve, pandan chiffon cake has retained its popularity, bridging generations.
For my son, it’s exciting that he’s come to love pandan’s unique flavor too, even though we’re far from Malaysia. Sharing this cake with him not only lets him experience a cherished taste from my own upbringing but also serves as a bridge to his cultural heritage.
A Modern Classic
Today, pandan has even started to gain international attention. While once known mainly within Southeast Asian communities, pandan’s popularity is spreading, and chefs worldwide are embracing it as a unique flavor. And as a Malaysian baker, seeing this ingredient gain appreciation abroad brings a sense of pride and connection to home.
So, when we make a pandan chiffon cake, we’re not just creating a dessert. We’re blending tradition with love, creating something familiar yet beautiful and new, and celebrating a flavor that speaks of family, heritage, and cherished memories.
Recipe Overview
This recipe makes two pandan chiffon cakes, which we’ll layer with fluffy whipped cream frosting and decorate with fresh fruits, edible flowers, and meringue cookies for a touch of elegance.
How to Make a Bakery-Style Pandan Chiffon Birthday Cake
Course: DessertCuisine: Malaysian, JapaneseDifficulty: medium8
servings2
hours40
minutes500
kcalIngredients
- For the Egg White Mixture
7 large egg whites
1/4 tsp cream of tartar
80g caster sugar
- For the Batter Mixture
115g cake flour (or 12g cornflour + 103g plain flour)
1 tsp pandan extract
7 large egg yolks
75g heated vegetable/canola oil
75ml water
1 tsp vanilla paste extract
- For Whipped Cream Frosting
300 ml Pura thick cream (or heavy cream)
20g caster sugar
1 tsp vanilla bean paste
Directions
- Step 1: Preparing the Chiffon Cakes
- Prepare the Flour: In a large mixing bowl, combine the cornflour and plain flour.
- Separate the Eggs: Carefully separate the egg whites from the yolks. The egg whites should go into a clean, dry bowl. (Tip: If any yolk gets into the whites, start again, as even a little fat can prevent them from whipping properly.)
- Heat the Oil: Gently heat the oil until warm. This step helps the pandan flavor bloom in the batter.
- Step 2: Making the Batter
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg yolks, pandan extract, water, and vanilla paste until smooth and combined.
- Beat the Egg Whites: In your chilled bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the caster sugar and whip until stiff peaks form. (Stiff peaks will stand up firmly when you lift the whisk.)
- Fold the Mixtures Together: Gently fold the egg whites into the yolk mixture. Use a light hand to keep as much air as possible in the batter.
- Fill the Molds: Pour the batter evenly into two chiffon cake molds. Run a stick through the center to pop any large air bubbles, creating a more even texture.
- Bake: Bake at 170°C for about 45 minutes, or until the cakes are golden brown on top. After baking, let them cool upside down in the molds to prevent collapsing.
- Release from Molds: Once completely cooled, carefully run a spatula around the edges to loosen and remove the cakes from the molds.
- Step 3: Preparing the Whipped Cream Frosting
- Chill the Bowl and Whisk: Keep your equipment cold for best results.
- Combine Ingredients: Add the chilled cream, caster sugar, and vanilla bean paste to the bowl.
- Whip the Cream: Start whipping on low speed, gradually increasing to medium-high. Whip until stiff peaks form, which takes about 3-5 minutes. Be careful not to over-whip to avoid graininess.
- Step 4: Assembling and Decorating the Cake
- Position the Cake: Place one cake on a turntable or cake board for easy handling.
- Apply a Layer of Whipped Cream: Add a generous dollop of whipped cream to the center of the cake. Using an offset spatula, spread it evenly across the top, adding more as needed.
- Smooth the Frosting: For a professional look, use a spatula or bench scraper to smooth the cream around the cake’s sides.
- Dust with Raspberry Powder: Lightly Dust the Top: Add a delicate layer of raspberry powder for a soft pink red tint and berry flavor.
- Arrange Fresh Fruits: Place an assortment of summer fruits on top, such as strawberries, blueberries, and raspberries.
- Add Meringue Cookies: Arrange small, crisp meringue cookies around the fruit for a delightful crunch.
- Garnish with Flowers: Place edible flowers like pansies or violas around the fruit for a burst of color.
- Pipe a Seashell Border (Optional)
- Prepare the Piping Bag: Fit a piping bag with a Wilton #21 star tip.
- Pipe Seashell Shapes: Pipe small seashells around the base of the cake for a bakery-style finish.
- Finishing Touches
- Topper: Add a “Happy Birthday” topper to celebrate the occasion.
- Set the Cream: Refrigerate the cake for 15-20 minutes to help the whipped cream set.
Recipe Video
Notes
- Separate Eggs Carefully: Ensure that no yolk contaminates the egg whites, as it can prevent them from whipping properly.
- Gentle Folding: Fold the batter into the egg whites gently and quickly to avoid deflating the air bubbles.
- Don’t Overmix: Overmixing can also lead to a dense cake. Mix just until combined.
- Cool Upside Down: Cooling the cake upside down prevents it from collapsing.
- Use Room Temperature Ingredients: Room temperature ingredients blend more easily and ensure even baking.
- Let the Cake Cool Completely: Before frosting, ensure the cake is completely cool to prevent the frosting from melting.
- Use a Piping Bag for Precise Frosting: A piping bag allows for precise and decorative frosting.
- Get Creative with Decorations: Use fresh fruits, edible flowers, or chocolate shavings to add a personal touch to your cake.
- Store Properly: Store the cake in an airtight container at room temperature for up to 2-3 days.
Final Thoughts
Decorating this pandan chiffon birthday cake isn’t just about creating a dessert; it’s about making memories. The fresh fruits, delicate flowers, and airy, light cake come together to make a beautiful centerpiece that’s as delightful to eat as it is to look at.
Encourage your loved ones to try this recipe, and see how easy it is to create a delicious, bakery-worthy cake right in your own kitchen.
Other Cake Ideas/ Inspirations
The Art of Matcha Chiffon Cake: A Guide to Light and Fluffy Perfection: Introduction The allure of a perfectly executed chiffon cake is undeniable. Its ethereal lightness, delicate texture, and subtle sweetness make it a captivating dessert. When infused with the vibrant flavor of matcha, this classic cake elevates to new heights of culinary artistry.
Watermelon Cake: A Refreshingly Sweet & Surprising Swiss Roll Recipe: Looking for a unique and show-stopping dessert? Look no further than Hankerie’s “Cakemelon” Swiss Roll, a delightful cake inspired by the vibrant sweetness of watermelons.
No Bake Matcha Green Tea Cheese Cake: Imagine a no-bake cheesecake that captures the essence of matcha tea, layered with creamy, earthy flavors and decorated with vibrant raspberries, sweet azuki red bean paste, and whimsical bee-shaped meringues
