Kuih and Desserts
Authentic Singaporean Pandan Chiffon Cake Recipe
Known as Singapore's national cake, this Pandan Chiffon Cake is incredibly light, airy, and perfumed with the heavenly scent of fresh pandan leaves and rich coconut milk. Achieving that signature vibrant green hue and cotton-soft texture is easy with this authentic home-style recipe.
- Prep
- 30 min
- Cook
- 55 min
- Serves
- 8
- Level
- Medium
- Per serving
- 290 kcal
Method
Prepare the pandan juice by blending 20 washed and chopped pandan leaves with 2 tablespoons of water, then squeeze through a muslin cloth or fine sieve to extract 60ml of thick, concentrated green juice.
In a large mixing bowl, whisk the egg yolks with 40g of the caster sugar until pale and slightly thickened. Stir in the coconut milk, vegetable oil, and the extracted pandan juice until well combined.
Sift the cake flour, baking powder, and salt into the yolk mixture. Whisk gently until the batter is smooth and no dry flour remains.
In a separate, perfectly clean and oil-free bowl, whisk the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining 60g of caster sugar while continuing to whisk until stiff, glossy peaks form.
Gently fold one-third of the egg white meringue into the pandan yolk batter using a silicone spatula to lighten the mixture. Carefully fold in the remaining meringue in two batches using a 'cut and fold' motion, ensuring no white streaks remain while keeping the batter airy.
Pour the batter into an ungreased 21cm (8-inch) chiffon tube pan. Tap the pan firmly on the counter three times to release any large air bubbles.
Bake in a preheated oven at 170°C (340°F) for 50-55 minutes. If the top browns too quickly, tent loosely with foil after 30 minutes.
Once baked, immediately remove from the oven and invert the pan onto a wire rack or over the neck of a bottle. Let the cake cool completely upside down for at least 2 hours before using a thin knife to carefully unmold it from the sides and center tube.
Notes
Never grease your chiffon tube pan; the cake needs to grip the sides to rise and stay tall.
Ensure your egg whites are at room temperature and the whisking bowl is completely free of oil or water to achieve a stable meringue.
For a more vibrant green without artificial coloring, let the pandan juice sit in the fridge overnight; the green sediment will settle at the bottom, providing a more intense color and flavor.
Cooling the cake upside down is the most critical step; it prevents the delicate sponge from collapsing under its own weight while cooling.
