top of page

You'll love My Blue Tea


Updated: Jun 21, 2023

Pandan Chiffon Cake named Singapore's national cake

Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes. Some say that chiffon cake was invented in Los Angeles in the late 1920s by a baker and caterer named Harry Baker. The light and airy (you feel like you're eating pockets of air!), yet moist, cake was a huge hit right off the bat. They are lighter, often lower-calorie cakes made using egg whites, flour, sugar and usually cream of tartar.

In April 2017, CNN named the Pandan Chiffon Cake as Singapore's national cake an accolade it shared with neighbour Malaysia.

For many of us, the pandan chiffon cake isn’t just one of a repertoire of Asian desserts. It is endearing in its appeal because it embodies the vibrant and diverse culinary heritage of South-East Asia.

It is a result of combining the Western technique that we have come to know of as the chiffon method in cake baking, with the rich and bold flavours of traditional Asian ingredients.

Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice. These render the cake its rich and creamy flavours, unmistakable green hue, as well as a unique aroma and taste.

Of course, getting the juice from the Pandanus leaves take a lot of work, so we suggest purchasing pure pandanus extract here.

Let's bake!

Pandan Batter

Ingredients A:

Ingredients B:

  • 6 White Eggs

  • 115gr Sugar

  • Pinch of Cream of Tartar

Chocolate Batter

Prepare the Chocolate Batter with the same Ingredients A above and just replace the Pandan Powder with Dutch Cocoa Powder


Preheat the oven to 180°C. Separate the egg yolks and egg whites into two large mixing bowls.


Whisk the egg yolks along with oil, milk (1 minute) and add the flour, milk powder and Pandan Powder until well combined and set aside. Do not over-whisk.


Using an electric whisk or stand mixer, whisk the egg whites until foamy, then whisk in the sugar in 3 small increments and add the cream of tartar.


Continue to whisk for about 10-15 mins until the mixture is light and airy. You can check if it is ready by turning the bowl upside down - if the mixture does not drip and stays in place then it is ready.


Slowly fold the egg white mixture into the batter in small increments (about 3 times), and continue to cut and fold the mixture until it is fully combined. Do not over-mix.


Grease the bottom of an 20cm Angel Food Pan and pour the mixture in. Gently tap on the table a few times to ensure that it is evenly spread. Bake in the oven for about 15 mins, take out and slit the surface and put it back in, bake again for another 40 mins or until a toothpick inserted into the centre comes out clean.


Place the pan upside-down on a wire rack. Cooling the cake upside-down will help it stretch downwards instead of collapsing. Allow it to cool fully before removing it from the pan. To release the cake from the pan, gently use a knife to remove the cake from the sides. Release the cake from the pan, gently use a knife to remove the cake from the sides.

Thank you Mel for this wonderful recipe.

Mel is an interior designer who lives in Brisbane. She loves to bake and explore new recipes. Mel was gifted a pack of "Christmas Powderlicious" by her brother from Sydney last December.

Mel made Roselle Sourdough, Blue, Pandan & Roselle Lamingtons and the beautiful "Steamed Dragon Fruit Layer Cake". Her children love them all and always asked for 2nd serves.

Now this happy mum is using My Blue Tea's superfoods as her natural plant based colours which are absolutely safe for children (and adults) to consume plus creating so many variations of bakes.

Mel's greatest love is still baking sourdough bread. Wonder who eats them all?

Sneak Peek: Mel's lovely Steamed Dragon Fruit Layered Cake

Watch out for the recipe that's coming soon

Enjoy your Cake with some Bamboo Tea

Another great plant-based superfood brought to you by My Blue Tea. This Bamboo Tea Infusion is all refreshing, blooming fragrantly with each sip.

What's in it:

  • Bamboo leaves (The bamboo leaf contains 70% organic silica)

  • Pandan leaves (natural antiseptic benefits)

  • Kasturi peel (calamansi lime) (rich in vitamins C and B6)

One pack includes 15 tea bags, and each tea bag can be re-steeped for several servings! Pour hot water over a tea bag in a cup and let steep for several minutes before removing the tea bag. Serve warm or add ice for a refreshing taste.


Love this recipe?

My Blue Tea invites chefs and hobby cooks to share their recipes, so don't forget to subscribe!

Shop My Blue Tea superfoods now at


bottom of page