Pandan Chiffon Cake Recipe from Singapore: Light, Fragrant Slice

Pandan chiffon cake is a delightful Singaporean dessert that highlights the unique flavor of pandan, a fragrant leaf commonly used throughout Southeast Asia and also known as screwpine.

The vibrant green color comes from fresh pandan juice made by blending the leaves. You can find pandan leaves at many Asian markets, often in the frozen section.

Pandan releases its distinctive aroma and flavor when heated. It offers an earthy, slightly nutty note that complements the light, airy texture of chiffon cake.

To extract pandan juice, blend the leaves with a small amount of water and coconut milk in a high-speed blender. Press the blended mixture through a sieve to collect the bright green liquid; this pandan extract provides both color and flavor for the cake.

If you enjoy Singaporean dishes, try other classics such as Hainanese Chicken Rice or Singaporean Chili Crab. These recipes showcase the varied and flavorful cuisine of Singapore.

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A pandan chiffon cake with a piece missing.

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Pandan Chiffon Cake from Singapore

A light, softly sweet chiffon cake infused with pandan and coconut for a fragrant, tender dessert.

Course Dessert

Cuisine Singaporean

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 261kcal

Author Darlene at International Cuisine

Ingredients

½ cup coconut milk divided
2 Tablespoons water
15 pandan leaves
5 egg yolks
½ cup sugar divided
1/3 cup coconut oil
1 teaspoon baking powder
1 cup cake flour
7 egg whites
1/2 teaspoon vinegar
1/2 teaspoon salt

Instructions

Place pandan leaves, 2 tablespoons water and 2 tablespoons coconut milk in a high-speed blender. Blend until smooth, then press the mixture through a sieve into a bowl to collect the pandan extract. Discard the pulp.
In a mixing bowl, beat the 5 egg yolks until they lighten in color. Add 2 tablespoons of the sugar and continue beating until smooth and creamy.
Stir in the coconut oil, the remaining coconut milk, and the pandan extract. Sift in the baking powder and cake flour, then fold gently until incorporated.
In a separate clean bowl, make the meringue: add the remaining sugar to the egg whites a little at a time and beat on high speed until foamy. When foamy, add the vinegar.
Reduce to medium speed and add the salt. Continue beating until the egg whites form stiff peaks; avoid overbeating.
Fold the meringue into the batter in batches, gently combining until fully mixed without losing too much air.
Pour the batter slowly into an ungreased 9″ chiffon tube pan, tilting the mixing bowl to help remove air pockets.
Bake about 1 hour or until the cake is golden and springs back lightly. Immediately invert the pan onto a cooling rack or plate and let the cake cool completely. Run a knife around the edges if needed to release the cake.
Slice and enjoy.

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