Pillowy chiffon cakes, which are typically fused with delicate local or Asian flavours, are a well-loved treat. Easy on the palate, they are perfect for your afternoon tea break or for gifting. Making these cakes require skillful techniques to achieve the meringue’s airy, fluffy texture. Besides the usual pandan and orange flavours, more bakeries in Singapore are getting creative with infusing flavours into chiffon cakes – from pulut hitam to blue pea flower.
This small patisserie at 62 Somme Road is known for using only natural ingredients, without any colourings, essences, preservatives or additives for all their cakes. Chef Christine Ng’s gluten-free pandan coconut chiffon is Inspired by the classic ondeh-ondeh snack.
Aromatic and soft chiffon is made with 100 per cent freshly extracted pandan juice, coconut cream and a slight savoury note of Himalayan pink salt. It is then frosted with a layer of gula melaka cream and decorated with sweetened coconut “inti”. She also has a new Japanese Matcha Yuzu Chiffon, featuring feather-light yuzu chiffon with a hint of fragrant matcha, and topped with silky matcha cream and tangy yuzu curd.
62 Somme Rd, #01-02 Parc Somme, Singapore 207877
This bakery by the well-established Chef Daniel Tay has come up with all manner of chiffon cakes over the years. For something different, try the Coconut Blue Pea Flower Chiffon Cake. The light blue colour is all natural and extracted from butterfly blue pea flowers. It has a light and delicate coconut taste and superbly fluffy texture. If you like something light and citrusy, try the golden coloured Jeju Yuzu chiffon cake. The welcomed dose of tartness comes from the citrus fruit from the Korean island.
This “Childhood Ice-cream Inspiration” cake is inspired by ice cream kiosks of yesteryear that ply our childhood favourite tri-coloured ice cream. Cotton Chiffon’s recipe displays beautiful cross sections of three colours and flavours of chocolate, strawberry and vanilla. You can also get this cake in the form of baby chiffon (mini versions) studded with Belgian white and milk chocolate chips.
Another unique flavour in Cotton Chiffon’s collection is the Taro Latte cake with coffee swirls. The cake with a taro base is perfumed with coconut milk and speckled with coconut flakes. Their freshly baked to order products don’t contain any preservatives or chemical leavening like baking powder; the chiffon cakes’ lofty structure is created by whipping the freshest eggs only.
171 Chin Swee Road, CES Centre, 171 Chin Swee Rd, #01-02, Singapore 169877
This café at 53 Tras Street is popular for its beautifully made cakes. The flavour of their freshly baked chiffon cakes are heightened with fine Japanese ingredients and French cream. For instance the Konichiwa Hōjicha consisting of Hōjicha Soufflé Chiffon Sponge, layered with Hōjicha Ganache and Hōjicha Chantilly. To amp up the flavour, Hōjicha Tea Specks are added. If you like an even lighter and less sweet treat, try their Yuzu Raspberry, a pretty pink cake made with light and fluffy Japanese cotton sponge and layered with fresh raspberries and yuzu meringue mousse.
53 Tras St, #01-01, Singapore 078992
This article was published in The Peak.