Around the World in 80 Bakes: The Sweet History of Pandan Chiffon Cake

The pandan chiffon cake, renowned for its airy texture and enticing aroma, is a beloved dessert that holds a special place in Southeast Asian cuisine, particularly in Singapore, Malaysia, and Indonesia. With its unmistakable vibrant green hue and the subtle fragrance of pandan leaves, this cake effortlessly blends local flavor traditions with Western baking techniques.

Origins of Chiffon Cake

The chiffon cake itself has a distinctly American origin. Invented in 1927 by Californian insurance salesman and hobby baker Harry Baker, the chiffon cake initially captivated Americans due to its unique method involving vegetable oil rather than butter, producing a remarkably soft, fluffy texture. Baker zealously guarded his recipe for two decades until selling it to General Mills in 1947. The chiffon cake quickly soared in popularity, appearing in baking pamphlets and cookbooks, inspiring home bakers around the globe.

The Pandan Twist

In Southeast Asia, bakers soon adapted this American innovation, infusing the cake with locally beloved pandan, often referred to as the "vanilla of Asia." Pandan leaves (Pandanus amaryllifolius) are highly prized in the region for their sweet, grassy aroma and vibrant natural coloring, frequently used in savory dishes, desserts, and even drinks.

The fusion of pandan and chiffon techniques is believed to have originated in Singapore in the mid-20th century. In the 1970s and 1980s, pandan chiffon cake gained immense popularity through local bakeries and home bakers who embraced the recipe's simplicity yet sophisticated outcome. Its airy softness, complemented by pandan's distinct fragrance, swiftly became symbolic of comfort and celebration in local communities.

Cultural Significance

Today, pandan chiffon cake is deeply intertwined with the cultural fabric of Southeast Asia. In Singapore, it's an iconic teatime treat often served alongside traditional kopitiam beverages like teh tarik or kopi. In Indonesia and Malaysia, pandan chiffon cakes feature prominently in family celebrations and festive occasions such as Eid, birthdays, and weddings, symbolizing hospitality and warmth.

The cake's cultural resonance is not just limited to local traditions; it has also become an ambassador of Southeast Asian culinary creativity, featured in bakeries worldwide and celebrated in international culinary media.

Global Appeal and Adaptations

The versatility of pandan chiffon cake has inspired countless variations, with fillings and toppings ranging from coconut cream and kaya jam to contemporary adaptations like pandan-flavoured cheesecakes, macarons, and ice creams. Chefs and home bakers alike continue to experiment, ensuring the beloved pandan chiffon cake evolves while staying true to its roots.

The global popularity of pandan is clearly on the rise, extending beyond traditional cakes to creative culinary experiments. Pandan cakes and treats have emerged in major cities worldwide, including innovative offerings such as mochi egg tarts and cronuts appearing in New York, San Francisco, and Los Angeles.

Keri Matwick, a senior lecturer at Singapore’s Nanyang Technological University who specialises in food culture and language, notes an increasing fascination with Asian baking in the United States, driven by ingredients like matcha, coconut, and ube—a deep-purple yam commonly used in Filipino desserts.

Matwick suggests pandan could soon follow matcha’s global success, emphasising, “Matcha has already established that precedent of something green is fine. I think pandan is beginning to shine as more of a star than it ever has before.” (The Daily Guardian, 01/05/2025).

Whether relished in its traditional simplicity or savoured through innovative reinterpretations, the pandan chiffon cake exemplifies the beautiful blend of global influences and local flavours, making it a cherished part of Southeast Asia's culinary heritage.

Craving the iconic Southeast Asian pandan chiffon cake? Find out how to bake your own at home with our easy step-by-step recipe here!