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
Step-by-step instructions
Step 1 · Preheat oven to 170°C (340°F)
Preheat oven to 170°C (340°F). Prepare a 15cm tube pan – do not grease it to allow the cake to rise properly.
Step 2 · Whisk egg yolks with half the sugar until pale and thick
Whisk egg yolks with half the sugar until pale and thick. Add oil, pandan juice, and coconut milk. Mix until combined.
Step 3 · Sift in cake flour
Sift in cake flour, baking powder, and salt. Fold gently until just incorporated, taking care not to overmix.
Step 4 · In a clean bowl
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Step 5 · Fold one-third of the egg whites into the yolk mixture to lighten it
Fold one-third of the egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites in two batches, using a spatula.
Step 6 · Pour batter into the ungreased tube pan
Pour batter into the ungreased tube pan. Tap the pan gently to remove air bubbles. Bake for 18-20 minutes until a skewer comes out clean.
Step 7 · Invert pan immediately after baking and let the cake cool fully ups...
Invert pan immediately after baking and let the cake cool fully upside down. Once cool, run a knife around the edges to release.
Why this recipe 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.
A note on tradition
Pandan Chiffon Cake holds a special place in Singapore’s culinary heritage, commonly found in heartland bakeries and kopitiams. Its popularity was boosted in the 1950s and 60s, becoming a symbol of fusion baking that reflects Singapore’s multicultural influences. Often enjoyed during festive gatherings, birthdays, and as a daily teatime snack, this cake mirrors the city’s love for light, flavorful desserts that are both nostalgic and modern. Its vibrant color and unforgettable aroma make it a treat for all occasions.