A soft,fluffy,moist fragrant cake prepared from coconut milk,cake flour,egg yolk,egg whites and pandan leaves. Early recipes of the pandan chiffon cake date back to the 1970s. Culinary doyenne and restaurateur Violet Oon, It grew out of Singapore homes and from cooking classes. Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut.