Don Signature Crab - Singapore Food Guide

Pandan Chiffon Cake

Light, airy Singapore-style pandan chiffon cake with fragrant pandan juice and a hint of coconut milk — a classic teatime dessert made in a tube pan.

Pandan Chiffon Cake

About this dish

Pandan chiffon cake is a beloved teatime and celebration cake across Singapore — think kopi-and-cake breakfasts at kopi tiam, weekend baking in heartland HDB kitchens, or a pandan-scented centrepiece at family gatherings. The signature green hue and fragrant pandan aroma call to mind Peranakan kueh and hawker-centre flavours, but chiffon gives that pillowy, airy texture that feels modern and light.

At home, busy parents and home bakers in neighbourhoods from Tiong Bahru to Tampines will appreciate how this cake uses everyday pantry staples — eggs, flour, vegetable oil — plus pandan leaves or pandan extract and a splash of coconut milk for that Southeast Asian twist. It’s perfect for potlucks, Hari Raya and Chinese New Year afternoon tea, or a simple supper slice paired with kopi or teh tarik.

Expect a soft, tender crumb with a springy, cloud-like lift from carefully whipped egg whites and the classic chiffon method: yolk batter enriched with oil and coconut milk, folded gently with stiff-beaten whites. The pandan gives a grassy, slightly nutty aroma; add a little coconut cream or toasted desiccated coconut if you want an extra local finish. Serve thin slices for a light dessert or thicker wedges with a cup of strong black kopi for a true Singaporean teatime.

Ingredients

  • 180 g cake flour (or plain flour sifted twice)
  • 150 g caster sugar, divided (100 g for egg whites, 50 g for yolk batter)
  • 6 large eggs, separated (whites at room temperature)
  • 120 ml pandan juice (blend 6–8 pandan leaves with water and strain) or 2 tbsp pandan extract + 100 ml water
  • 120 ml coconut milk (use full-fat for richer flavour)
  • 80 ml neutral vegetable oil (canola or sunflower)
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar (stabiliser for egg whites) or 1 tsp lemon juice
  • Optional: 1–2 drops green gel food colouring for a brighter hue
  • Optional garnish: 2 tbsp toasted desiccated coconut or a light dusting of icing sugar
  • Optional: 50 ml coconut cream to whip and serve alongside slices

Step-by-Step Method

  1. Preheat your oven to 160°C (fan) / 170°C (conventional). Place a 20 cm tube pan on the middle rack — do not grease the pan (chiffon needs to cling to the sides to rise).
  2. If using fresh pandan leaves: chop 6–8 leaves, blend with about 100–120 ml water until smooth, then strain through a fine sieve or muslin to obtain 120 ml pandan juice. Measure out 120 ml total (adjust with water if using extract).
  3. Sift together cake flour, baking powder and salt into a bowl. Set aside.
  4. Whisk the egg yolks with 50 g caster sugar until pale and slightly thickened (about 2–3 minutes by hand or 1 minute with a mixer). Add pandan juice, coconut milk, vegetable oil and vanilla. Mix until smooth.
  5. Fold the dry ingredients into the yolk mixture until just combined and smooth — avoid overmixing to keep the batter tender.
  6. In a large clean bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining 100 g caster sugar and beat to stiff glossy peaks (high speed for 3–5 minutes). Stiff peaks should hold their shape but not be dry.
  7. Gently fold one-third of the beaten egg whites into the yolk batter to loosen it, then fold in the remaining egg whites in two additions using a spatula — fold carefully to preserve volume (use an under-and-over motion).
  8. Pour the batter into the ungreased tube pan, smooth the top lightly, and bake on the middle rack for 35–40 minutes or until the top springs back and a skewer comes out clean. Ovens vary; watch for even colour and rise.
  9. Immediately invert the pan onto a bottle or cooling rack and let the cake cool completely upside down (about 45–60 minutes) — this prevents the cake from collapsing and keeps it spongy.
  10. When completely cool, run a thin knife around the inner tube and outer edge to release the cake, then remove and slice with a serrated knife. Serve plain, dusted with icing sugar, or with lightly whipped coconut cream and toasted desiccated coconut.
  11. Store loosely covered at room temperature for 1–2 days or refrigerate up to 4 days. Reheat gently in a microwave for a few seconds for a freshly-baked feel before serving.

Tips & Serving Ideas

  • For the brightest pandan aroma, use fresh pandan leaves blended into juice — buy leaves at wet markets or NTUC FairPrice; freeze extras in portions for later.
  • Egg whites whip better at room temperature; separate eggs cold but let whites sit for 20 minutes before beating.
  • Do not grease the tube pan — chiffon needs to cling to the sides to rise properly; invert the pan to cool completely to keep it springy.
  • If you don’t have pandan leaves, use pandan extract (start with 1–2 tbsp and adjust) and reduce water; add a drop of green gel if you want a vivid colour.
  • Use a light hand folding the meringue into the yolk batter to preserve air — lost volume = denser cake. Fold with an under-and-over motion until no streaks remain.
  • Make-ahead: bake a day ahead and store loosely covered at room temperature (or in the fridge for longer). Bring to room temp or warm very briefly before serving with kopi or teh.

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