Soft, fluffy and wonderfully elegant, this Low Sugar Pandan Chiffon Cake uses only 60g of added sugar for an entire 9 inch cake! (Even less for smaller cakes)

Pandan Chiffon Cake is one of my favourite bakes for its cloud-like texture and familiar pandan coconut fragrance. However, many chiffon cakes are sweeter than they need to be. So I wanted to develop a version that allows these delicate flavours to stand out.

The recipe uses just 60g of white sugar across 6 eggs. Most of the sugar is added to the egg whites, where it plays the important role of stabilising the meringue. The result is a lightly sweet pandan chiffon cake that remains soft, airy and satisfying.

Fresh pandan juice and coconut milk give the cake its characteristic Southeast Asian flavour, while a small amount of optional pandan extract can be added for a brighter colour and more pronounced fragrance.

Why You’ll Love This Low Sugar Pandan Chiffon Cake

  • Uses only 60g of added sugar for an entire 9 inch cake, even less for smaller cakes
  • Soft, airy and fluffy
  • Fragrant with fresh pandan juice and coconut milk
  • Gently sweet without tasting bland
  • Uses simple, familiar ingredients
  • Delicious on its own without frosting

How Sweet is This Pandan Chiffon Cake?

Given that this entire 9 inch cake contains only 60g added sugar, most of it in the meringue, each slice when divided into 12 slices contains approximately 5g of added sugar.

The cake is lightly sweet rather than unsweetened. Its pandan and coconut notes help it taste fragrant and satisfying even with less sugar.

I would not recommend reducing the sugar further without additional testing. Sugar contributes to the stability of the meringue as well as the cake’s moisture, tenderness and browning.

Tips for a Successful Chiffon Cake

  • Keep the egg white whipping bowl grease-free. I recommend using a clean metal bowl, as even a small amount of oil or egg yolk can prevent the egg whites from whipping properly
  • Add the sugar to the meringue gradually at two stages. This gives time for the sugar to dissolve into the egg
  • Cool the cake upside down, so as to let gravity support the delicate structure while it cools and sets

Without further ado, the recipe!

Video Coming Soon!

Low Sugar Pandan Chiffon Cake Recipe
by Javier Tan August-31-2026

Make a soft and fluffy low sugar 9 inch pandan chiffon cake with only 60g added sugar. Fragrant with fresh pandan and coconut milk!

Ingredients (Pandan Chiffon Cake)

  • 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
  • (For main batter) 1 Tbsp or 10g of White Sugar
  • (For meringue) 1/4 Cup or 50g of White Sugar
  • 1/3 Cup or 80ml Coconut Milk, fresh if possible
  • Approx 3 Tbsp or 40ml Pandan juice (Blend 60ml water + 8 – 10 leaves)
  • 2 Tbsp + 2 Tsp or 40ml of Vegetable Oil
  • (Optional) 1/2 Tsp or 2.5ml Pandan Extract
  • 1 Cup or 120g of Plain Flour
  • 1 Tsp or 4g of Baking Powder

Instructions

  1. Whisk 6 egg yolks with 10g sugar for a couple of minutes. Then, add in the coconut milk, pandan juice, vegetable and the optional pandan extract (Note: Pandan juice = pandan leaves + water, strain)
  2. Next, whisk in the plain flour and baking powder.
  3. Once done, whip the egg whites till stiff peaks, adding in 25g sugar at two stages, foamy and soft peaks (total 50g).
  4. Then, whisk in 1/3 of the egg whites to the cake batter and fold in th remaining 2/3 in two halves.
  5. Pour in the pandan chiffon batter, do not line or grease your chiffon tube pan (I am using 9 inch).
  6. Bake 170C for 52 – 55 until nicely golden brown, do adjust accordingly to the size of the pan! Do not open the oven door before it’s done.
  7. Leave upside down immediately to cool, approx an hour before unmoulding gently.
  8. Serve and enjoy! It tends to taste better from the day after!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Fragrant Lower Sugar Pandan Chiffon Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 5 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving. You can also consider microwaving it for a short blast for warmer gula melaka swirls.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan