Pandan Chiffon Cake
Hawker • Singapore
About Pandan Chiffon Cake
Light and fluffy pandan-flavoured cake — Singapore national cake
How to Make Pandan Chiffon Cake (Traditional & Healthy Version)
Pandan Chiffon Cake is a beloved Singaporean dessert, instantly recognizable by its bright green hue and airy texture. This cake is a staple in kopitiams (local coffee shops) and bakeries across Singapore, where it’s enjoyed by all ages as a light treat. The signature aroma comes from pandan leaves, known locally as 'daun pandan', which impart a sweet, floral fragrance and natural color. The cake's unique, cloud-like softness is achieved by folding whipped egg whites into the batter, a technique introduced during Singapore's colonial era and adapted by local bakers to create this iconic fusion dessert. As part of Singapore's vibrant hawker culture, Pandan Chiffon Cake is often served alongside a cup of kopi or teh. Its popularity has only grown with time, bridging generations and cultures. The cake’s simple ingredients make it accessible, while its taste and texture are a testament to Singapore’s knack for combining tradition with innovation. Whether enjoyed as a breakfast snack, afternoon tea treat, or light dessert, this healthy version of Pandan Chiffon Cake brings all the classic flavors with a health-conscious twist, perfect for those who love authentic Singaporean desserts without the guilt.
Ingredients(for 2 generous slices (about 80g each))
- 1/2 cup Cake flour (low-gluten)
- 3 large Eggs (separated)
- 2 tbsp Pandan juice (freshly extracted from pandan leaves)
- 2 tbsp Coconut milk (light) (unsweetened)
- 1/4 cup Sugar (preferably fine caster sugar)
- 2 tbsp Corn oil (or neutral vegetable oil)
- 1/2 tsp Baking powder
- 1/4 tsp Cream of tartar (for egg whites)
- a pinch Salt - optional
Instructions
- 1
Preheat oven to 170°C (340°F). Prepare a 15cm tube pan – do not grease it to allow the cake to rise properly.
5 minutes
Using an ungreased pan helps the chiffon cake cling and rise tall.
- 2
Whisk egg yolks with half the sugar until pale and thick. Add oil, pandan juice, and coconut milk. Mix until combined.
3 minutes
Beat until the mixture is light and creamy to ensure a soft crumb.
- 3
Sift in cake flour, baking powder, and salt. Fold gently until just incorporated, taking care not to overmix.
2 minutes
Sifting prevents lumps and keeps the batter light.
- 4
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until stiff peaks form.
5 minutes
Ensure bowl and beaters are grease-free for best volume.
Why This Dish is Healthy
Choosing this healthy Pandan Chiffon Cake means you enjoy a dessert that's lower in fat and calories while retaining authentic Singaporean flavors. By using less oil, light coconut milk, and minimal sugar, this recipe supports weight management and heart health. It has no artificial coloring, relying solely on fresh pandan juice for its signature green color. This makes it suitable for calorie-conscious eaters who still want to indulge in traditional Singaporean desserts.
This Pandan Chiffon Cake uses light coconut milk and less oil, making it lower in saturated fat compared to traditional recipes. Pandan leaves provide natural antioxidants, while eggs add protein and essential amino acids. The use of cake flour keeps it light on calories and carbs per serving. With its moderate sugar content and healthy fats from coconut milk, this dessert offers a balanced treat that won't spike your calorie intake. Vitamins like B2 and minerals such as potassium are present in eggs and pandan, contributing to overall nutrition.
Pro Tips
- 💡Use only fresh pandan leaves for the most authentic aroma and color.
- 💡Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
- 💡Invert the cake pan immediately after baking to prevent the cake from collapsing.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, let it come to room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 8.0 g |
| Fiber | 0.0 g |
