Nut-Free Pandan Cake
Light, fluffy, and delicately aromatic, this Nut-Free Pandan Cake is a tropical twist on a classic chiffon cake that's perfect for those with nut allergies. Made with vibrant pandan juice and creamy coconut milk, this recipe delivers a gorgeous hue and gentle floral notes that make every bite irresistible. The cake achieves its signature bounce and soft crumb through the delicate incorporation of beaten egg whites, ensuring a cloud-like texture. Free from nuts and loaded with captivating Southeast Asian flavors, this pandan chiffon cake is ideal for celebrations or as a sweet treat with your favorite tea. Effortless to prepare and baked without greasing the pan, it emerges lofty and tender, finishing with a stunning presentation. Great for allergy-friendly dessert lovers, this cake is sure to be a showstopper!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 grams granulated sugar
- 60 milliliters pandan juice
- 60 milliliters coconut milk
- 50 milliliters vegetable oil
- 4 whole, separated large eggs
- 0.5 teaspoon cream of tartar
- 100 grams caster sugar
Instructions
Preheat your oven to 170°C (340°F) and prepare a tube pan with a removable base. Do not grease the pan.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In another bowl, combine the granulated sugar, pandan juice, coconut milk, and vegetable oil. Stir until the sugar is dissolved.
Add the egg yolks to the wet mixture and whisk until smooth and well incorporated.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be cautious not to overmix.
In a separate clean bowl, add the egg whites and cream of tartar. Beat the egg whites on medium speed until they become foamy.
Gradually add the caster sugar to the foamy egg whites while continuing to whisk. Continue beating until you reach stiff peaks.
Carefully fold the egg white mixture into the pandan batter in three stages using a spatula, ensuring not to deflate the batter.
Pour the batter into the ungreased tube pan. Smooth the top with the spatula.
Bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted into the center comes out clean.
Once baked, immediately invert the cake pan and let it cool completely upside down. This helps the cake maintain its height.
Once completely cooled, run a knife around the edges of the cake to release it from the pan.
Serve the pandan cake sliced and enjoy its delightful aroma and fluffy texture!
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 206.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 140 mg | 11% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
