At Nom Nom Chiffon, we believe great cakes start with real, natural, and thoughtfully sourced ingredients. Every batch is baked with care and integrity — without artificial additives, preservatives, stabilisers, emulsifiers, synthetic leavening agents, or colouring. Made in small batches by a tiny team of one who cares deeply about every slice, every bite.
🌾 Low-Gluten Japanese Flour We use low-gluten flour imported from Japan, which is gentler than regular wheat flour. Because it contains less protein, less gluten forms when mixed, resulting in chiffon cakes that are soft, tender, and delicately airy. This is exactly the texture that makes Japanese-style chiffon so light and fluffy.
🍊 Natural Flavourings & Colours Every flavour is made with real ingredients — think freshly grated citrus zest, homemade pandan extract, and absolutely no artificial colouring! Our pandan cake is naturally light green (no pandan paste), and our strawberry cake gets its soft pink hue from red rice yeast (not emulco). All colours come from natural food sources so you can indulge with peace of mind.
🥚 Fresh Local Eggs Only Great chiffon starts with a stable meringue, and that means using only the freshest local eggs.
🚫 No Baking Powder or Artificial Leaveners Most chiffon cakes rely on baking powder for lift — but not ours. We skip it entirely to avoid the sharp, metallic aftertaste it can leave behind. After many rounds of testing, we developed a recipe that rises beautifully using only whipped egg whites. The result? A truly airy structure, 100% naturally leavened.
✨ Lower in Sugar, Full on Flavour With health in mind, our cakes are gently sweetened. Recipes are carefully balanced to reduce sugar without losing the fluff or flavour you love.
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