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This pandan pillow cake is soft, fluffy, and wonderfully fragrant, with a delicate, airy crumb. Learn how to make this Southeast Asian bakery-style pandan chiffon loaf cake at home.

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This pandan pillow cake is a soft, fluffy, and beautifully fragrant chiffon cake baked in a loaf pan instead of the traditional chiffon tube pan. It has a lovely tall shape, a delicate golden-green crust, and an incredibly light, airy texture that almost melts in your mouth. The natural fragrance of pandan juice gives this cake its distinctive Southeast Asian flavor.
If you’ve visited bakeries in Southeast Asia, you may have come across chiffon cakes baked in rectangular paper loaf pans. They are often sold as individual loaves, with their characteristic tall, soft, and pillowy appearance. This homemade version recreates that bakery-style pandan loaf cake using a regular 9 x 5-inch metal loaf pan.
What makes this recipe a little different is that I include two baking methods. The first method involves briefly taking the cake out of the oven to make a slit across the top, while the second method uses a lower baking temperature and doesn’t require you to remove or invert the cake during cooling. Both methods work, so you can choose whichever you feel more comfortable with.

What is pandan pillow cake?

Pandan pillow cake is essentially a chiffon cake baked in a rectangular loaf pan. The name “pillow cake” comes from its tall, soft, and pillowy appearance. It is especially popular in Southeast Asian bakeries, where chiffon cakes are commonly baked in sturdy paper loaf pans for easy handling, packaging, and selling.
The cake is made using the traditional chiffon cake method, which involves preparing a rich egg yolk batter separately from a whipped egg white meringue. The two mixtures are gently folded together to create a light and airy batter.
Unlike butter cakes, chiffon cakes use oil instead of butter. This gives the cake its characteristic moist and tender crumb, and it stays soft even after refrigeration.
Pandan is another defining feature. Fresh pandan juice gives the cake a naturally sweet, grassy, floral aroma that pairs beautifully with the delicate eggy flavor of chiffon cake.

Why you’ll love this recipe

Light and fluffy: The whipped egg whites give the cake its beautiful volume and delicate texture.
Naturally fragrant: Fresh pandan juice provides a lovely aroma without needing artificial pandan flavoring.
Stays soft for days: Thanks to the oil-based batter, the cake remains moist and tender for several days.
No special chiffon pan required: You can make this cake using a regular 9 x 5-inch loaf pan.
Two baking methods: Choose between the take-out-and-slit method or the lower-temperature method.

What does pandan pillow cake taste and feel like?

The first thing you’ll notice is how incredibly soft and fluffy this cake is. The crumb is light, airy, and moist, with a delicate springiness when you press it gently. It isn’t dense or heavy like a butter loaf cake.
The pandan flavor is fragrant but not overpowering. It has a subtle grassy, floral sweetness that is characteristic of fresh pandan. Because this is a relatively light cake, the natural aroma of pandan really shines through.
I also find that chiffon cake tastes even better the next day. The pandan fragrance has time to develop, and the texture remains soft and tender. If you can resist cutting into it immediately, I recommend waiting until the following day!

Ingredients and substitutions

Egg yolks: Separate the eggs while they are cold, then allow the yolks and whites to come to room temperature before using.
Egg whites: Make sure there is absolutely no trace of egg yolk in the whites, or they may not whip properly.
Oil: Use a neutral-flavored oil such as canola, vegetable, or sunflower oil. Avoid strongly flavored oils.
Pandan juice: Fresh pandan juice gives the cake its characteristic aroma. I recommend making your own if fresh or frozen pandan leaves are available. See my guide on how to make pandan juice and pandan extract.
Cake flour: Cake flour helps produce a fine, delicate crumb. I don’t recommend substituting it with all-purpose flour if you want the softest texture.
Cornstarch: Helps keep the crumb tender and light. You can use additional cake flour if needed, although the texture may be slightly different.
Sugar: Granulated white sugar is used to stabilize and sweeten the meringue.
Salt: Balances the sweetness and enhances the pandan flavor.
Lemon juice or vinegar: Helps stabilize the egg white meringue. You can also substitute the same amount of cream of tartar if preferred.

Tips for making a successful pandan pillow cake

1. Use a loaf pan without a nonstick coating if possible
A regular uncoated metal loaf pan is my preference. Chiffon cake needs to cling to the sides of the pan as it rises. A nonstick pan can still work, but the cake may not rise as tall because it has less grip on the sides. There is also a greater risk of the cake slipping out when you invert it to cool.
2. Only line the bottom of the pan
Line the bottom of the loaf pan with parchment paper to make releasing the cake easier. Do not grease or line the sides. The cake needs to cling to the sides as it rises.
3. Bring the eggs to room temperature
Separate the eggs while they are cold because the yolks and whites are easier to separate. Then let them come to room temperature before making the batter. Room-temperature egg whites generally whip more readily and produce good volume.
4. Don’t rush the meringue
I recommend beating the egg whites at medium speed rather than high speed. It takes a little longer, but the resulting meringue tends to have finer bubbles and a more stable structure. With my KitchenAid mixer, I use speed 6. Once the meringue reaches stiff peaks with a slight bend at the tip, lower the speed to 4 and beat for another minute to even out the bubbles.
5. Don’t overbeat or underbeat the meringue
The meringue should be glossy, smooth, and firm enough to hold its shape, with just a slight bend at the tip. An overly dry or grainy meringue is difficult to incorporate evenly into the yolk batter and can result in a less uniform cake.
6. Fold gently but thoroughly
The egg yolk batter is relatively thick, so I like to use a whisk for the first two additions of meringue. This helps lighten the batter without having to fold excessively. For the final addition, switch to a rubber spatula so you can scrape the bottom of the bowl and incorporate everything evenly.
7. Don’t let the cake rise too quickly
A chiffon cake that rises too quickly can collapse when removed from the oven because its internal structure hasn’t had enough time to set. This is why the baking temperature and oven rack position are important. Follow the recommended temperature changes for your chosen baking method.
8. Make sure the cake is fully baked
An underbaked chiffon cake is one of the most common reasons for a collapsed cake. The top should feel dry and spring back lightly when touched. When in doubt, bake for another 5 minutes. It is generally safer to bake chiffon cake a little longer than to remove it too early.
9. Allow enough time for cooling
For the first baking method, the cake needs to cool upside down. Do not rush to unmold it while it is still warm. Allow approximately 2–3 hours for it to cool completely.
10. Give the cake time to develop its flavor
Although you can enjoy the cake on the day it is baked, I find that it tastes even better the following day. The pandan aroma becomes more pronounced, and the texture remains wonderfully soft.

How to serve pandan pillow cake

I recommend waiting until the following day before serving if you can resist the temptation! The pandan fragrance develops further, and the cake tastes even better after resting overnight. Slice with a sharp serrated knife using gentle sawing motions. This helps preserve the delicate, airy crumb without compressing the cake. Enjoy it on its own with a cup of coffee or tea. It is also lovely served with a little lightly sweetened whipped cream.

How to store pandan pillow cake

Allow the cake to cool completely before storing. Place the whole cake or individual slices in an airtight container and keep at room temperature for up to 3 days. The cake should remain soft, fluffy, and moist during this time. Avoid leaving the cake uncovered, as chiffon cake can dry out relatively quickly when exposed to air.

Frequently asked questions

1. Can I use a paper loaf pan instead of a metal loaf pan?
Yes! Sturdy paper loaf pans are commonly used by Southeast Asian bakeries to bake and package chiffon loaf cakes. Make sure you choose a paper pan that is specifically designed for baking and is sturdy enough to support the batter as it rises. Follow the manufacturer’s instructions regarding whether the pan needs additional support during baking. Baking time may vary depending on the material and dimensions of your paper pan.
2. Can I use a nonstick loaf pan?
Yes, you can. I have used a nonstick loaf pan successfully, but the cake tends to be shorter because it cannot grip the sides as well. If you are using baking method 1, there is also a greater chance of the cake slipping out when you invert the pan to cool.
3. Why did my pandan pillow cake collapse after baking?
The most common reasons are underbaking, an unstable meringue, or a cake that rises too quickly before its structure has set. Make sure you beat the meringue to the correct consistency, fold it gently into the batter, and bake until the cake is fully cooked.
4. Why didn’t my cake rise as tall as yours?
The type of loaf pan can make a difference. A nonstick pan may prevent the cake from gripping the sides properly. Also, make sure your egg whites are whipped correctly and that you don’t deflate the batter too much when folding.
5. Why did my cake crack on top?
Some cracking is normal for chiffon cakes, especially when baked in a loaf pan. The slit in baking method 1 or the line created with oil or butter in baking method 2 helps encourage the cake to crack in a more controlled way.
6. Can I make this cake without pandan juice?
You can replace the pandan juice with an equal amount of water or milk, but the cake will no longer have its characteristic pandan aroma. You may add pandan extract for flavor, following the manufacturer’s recommended amount.
7. Can I refrigerate pandan pillow cake?
You can, but I prefer storing it at room temperature for up to 3 days. Refrigeration can make chiffon cake feel firmer because of the oil in the cake solidifying slightly. If refrigerated, let the slices sit at room temperature before serving.
8. Can I freeze pandan pillow cake?
Yes. Once completely cooled, slice the cake and wrap individual portions tightly in plastic wrap. Place them in a freezer-safe container or bag and freeze for up to 1 month for the best quality. Thaw at room temperature while still wrapped to prevent condensation from forming directly on the cake.