Pandan Chiffon Gluten Free Cake #glutenfree #glutenfreerecipes #glutenfreebaking

This exquisite fluffy pandan cake is perfect for your high tea.  This cake is beautifully light. Made from all natural ingredients, dairy free and gluten free it is perfect for the fussiest of tummies.

We will give you the quantities for both a large ( 24x11cm) and small (20x11cm) tins

Pandan Cake

Pandan

Ingredients:

Large:

9 Eggs

1.25 cups Sugar

3/4 cup Oil

1/2 cup Coconut Milk

1.25 cups gluten-free SR Flour

1 teaspoon Cream of Tartar

12 Pandan Leaves (use juice from these) or Pandan Essence (these are available from Asian Supermarkets)

Method:

** These cake pans are available from Asian Supermarkets. It is important that you do not use a non-stick pan as you want the cake to stay in the inverted tin until cool.

To prepare the Pandan leaves, chop and place into feed processor with 1.5 tablespoons water. 

Place into muslin or Chux towel and squeeze juice from the paste. You need approx 2 tablespoons of Pandan Juice.

Combine batter and beaten egg whites

Separate the eggs.

Beat together the egg yolks and 1 cup sugar.

Add gluten-free flour, fold through.

Add oil and coconut, fold till combined.

Beat the egg whites and cream of tartar until soft peaks form. Add 1/4 cup of sugar slowly, beating until firm peaks form

Gently fold the beaten egg whites into the batter mixture. If this is done to briskly the cake will not rise as much.

Place in cake tin (it is very important that the cake pan is not wet and not greased).

Bake at 180C for approx 45mins - DO NOT open the oven until the last 10minutes or the cake will sink.

It is also important to turn the cake over when it is removed from the oven. Leave it in the upturned pan until totally cooled before turning out. Turn over when cool and run a sharp knife around the outer and inner edge of the cake. Using the center pillar pull the cake out of the pan. 

Cut and serve! You can serve with clotted cream if you prefer!

Small:

7 Eggs

1 cup Sugar

1/2 cup Oil

1/3 cup Coconut Milk

1 cup gluten-free SR Flour

1 teaspoon Cream of Tartar

12 Pandan Leaves (use juice from these) or Pandan Essence (these are available from Asian Supermarkets)

Method:

To prepare the Pandan leaves, chop and place into feed processor with 1.5 tablespoons water. 

Place into muslin or Chux towel and squeeze juice from the paste. You need approx 2 tablespoons of Pandan Juice.

Separate the eggs.

Beat together the egg yolks and 3/4 cup sugar.

Cake Pans available from Asian Supermarkets

Add gluten-free flour, fold through.

Add oil and coconut, fold till combined.

Beat the egg whites and cream of tartar until soft peaks form. Add 1/4 cup of sugar slowly, beating until firm peaks form

Gently fold the beaten egg whites into the batter mixture.

Place in cake tin (it is very important that the cake pan is not wet and not greased).

Bake at 180C for approx 45mins - DO NOT open the oven until the last 10minutes or the cake will sink.

It is also important to turn the cake over when it is removed from the oven. Leave it in the upturned pan until totally cooled before turning out. Turn over when cool and run a sharp knife around the outer and inner edge of the cake. Using the center pillar pull the cake out of the pan.

To prepare the Pandan leaves, chop and place into feed processor with 1.5 tablespoons water. 

Place into muslin or Chux towel and squeeze juice from the paste. You need approx 2 tablespoons of Pandan Juice.

Separate the eggs.

Beat together the egg yolks and 1 cup sugar.

Add gluten-free flour, fold through.

Add oil and coconut, fold till combined.

Beat the egg whites and cream of tartar until soft peaks form. Add 1/4 cup of sugar slowly, beating until firm peaks form

Gently fold the beaten egg whites into the batter mixture. If this is done to briskly the cake will not rise as much.

Place in cake tin (it is very important that the cake pan is not wet and not greased).

Bake at 180C for approx 45mins - DO NOT open the oven until the last 10minutes or the cake will sink.

It is also important to turn the cake over when it is removed from the oven. Leave it in the upturned pan until totally cooled before turning out. Turn over when cool and run a sharp knife around the outer and inner edge of the cake. Using the center pillar pull the cake out of the pan.

 Cut and serve! You can serve with clotted cream if you prefer!

** If you prefer and orange cake replace the pandan and coconut milk with orange juice and grated rind.
** For a coffee cake, mix 1-2 tablespoons coffee in small amount of hot water and make up to 1/3 cup. Replace the coconut milk and pandan with this.

Light and fluffy - this beautiful pandan cake defies gluten-free