Pandan Chiffon Cake with Gula Melaka Caramel Drizzle
This light, airy pandan chiffon cake is naturally flavored with fragrant pandan leaf extract and topped with a rich, buttery gula melaka caramel drizzle. It's a classic Southeast Asian dessert that's perfect for special occasions.
Ingredients
Ingredients
- 6 large egg yolks room temperature
- 3 large egg whites room temperature
- 3/4 cup granulated sugar divided
- 1/2 cup vegetable oil neutral flavor
- 1/2 cup whole milk room temperature
- 2 tbsp pandan leaf extract or 10 fresh pandan leaves blended with 1/4 cup water, strained
- 1 cup cake flour sifted
- 1/2 tsp cream of tartar stabilizes egg whites
- 1/2 cup gula melaka (palm sugar) finely chopped for caramel
- 1/4 cup water for caramel
- 2 tbsp unsalted butter room temperature
- 1/4 cup heavy cream room temperature
Notes
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Make-Ahead: The cake can be baked a day ahead; store un-frosted. The caramel sauce can be made up to 3 days in advance and reheated gently.
Substitutions: Pandan extract can be replaced with 1 tsp pandan essence for a stronger flavor. For a dairy-free version, use coconut milk instead of whole milk and vegan butter in the caramel.
Serving Suggestions: Serve with a scoop of coconut ice cream or fresh tropical fruits like mango or lychee. Perfect for afternoon tea or as a light dessert after a spicy meal.
Make-Ahead: The cake can be baked a day ahead; store un-frosted. The caramel sauce can be made up to 3 days in advance and reheated gently.
Substitutions: Pandan extract can be replaced with 1 tsp pandan essence for a stronger flavor. For a dairy-free version, use coconut milk instead of whole milk and vegan butter in the caramel.
Serving Suggestions: Serve with a scoop of coconut ice cream or fresh tropical fruits like mango or lychee. Perfect for afternoon tea or as a light dessert after a spicy meal.