How to make Singapore Pandan Chiffon Cake

Pandan Chiffon Cake is one of the most popular cakes in Singapore, and Bengawan Solo’s version can be considered the most well-known among locals and tourists. It is well-loved for its pandan fragrance and soft texture, which makes it suitable for every to enjoy – from young kids to the elderly.

Our recipe does not use any artificial colouring to achieve the iconic green colour – its shade comes from the homemade pandan juice which is the most important ingredient to give the cake its flavour. Follow the steps closely and have fun making your own!

Equipment:

– Tube pan (20cm)
– Food processor/blender
– Mesh Strainer
– Hand mixer
– Oven

Ingredients:

Pandan Juice

– 10 fresh pandan leaves
– 35ml of water

Mixture 1
-3 large egg yolks
– 1 tbsp of sugar
– 35ml of pandan juice
– 50g of cake flour

Mixture 2
-3 large egg whites
– 1 tsp of cornflour
– 50g of sugar

Step 1

Making pandan juice

1. Wash the pandan leaves to remove any soil. Use fresh ones if possible as the leaves have a deeper green colour which will make your cake prettier.

2. Cut the leaves into small pieces for easier blending. Be careful of the tiny thorns lined along the sides of the leaves.

3. In a blender, add pandan leaves and 35ml of water. Blend well.

4. Strain the mixture to separate the leaves and juice. Measure 35ml of pandan juice and set aside.

Step 2

Line parchment paper in the cake pan and preheat the oven at 150 degree Celsius.

Beat 3 eggs and separate egg yolks and egg whites in 2 bowls.

Step 3

Mixture 1 (egg yolk mixture)

1. Combine sugar with the egg yolks and beat well with a whisk. Add the pandan juice and oil and mix well.

2. Sift in the flour and mix till everything is well incorporated.

Step 4

Mixture 2 (Meringue)

1. Using a hand mixer beat the egg whites until they turn foamy. Add corn flour. Add a third of the sugar and beat again until the mixture turns white. Then add the rest of the sugar in parts and repeat until stiff peaks form.

Step 5

1. Using a spatula, add the meringue mixture into the egg yolk mixture in parts and fold until well incorporated. Pour the batter into your cake pan and bake at 150 degrees for 50 minutes. Once it’s done, turn the cake pan over and set aside to cool.

The pandan chiffon cake is very light and can be served as a simple breakfast or snack during tea time. Serve it with a cup of coffee or tea to enjoy!