Soft and Fluffy Gluten Free Pandan Chiffon Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C) and prepare a chiffon cake pan.
• STEP 2.In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
• STEP 3.In a separate bowl, combine the pandan extract, coconut milk, vegetable oil, and vanilla extract.
• STEP 4.Gradually add the wet ingredients to the dry ingredients, whisking until well combined and smooth.
• STEP 5.In a clean mixing bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form.
• STEP 6.Gently fold the beaten egg whites into the batter until fully incorporated.
• STEP 7.Pour the batter into the prepared chiffon cake pan and smooth the top with a spatula.
• STEP 8.Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 9.Remove the cake from the oven and invert the pan onto a cooling rack. Let the cake cool completely before removing it from the pan.
• STEP 10.Once the cake is completely cooled, gently run a knife around the edges of the pan to release the cake.
• STEP 11.Serve the pandan chiffon cake as is or dust with powdered sugar for an extra touch. Enjoy!

Cooking Tips

• Make sure to use gluten-free flour to keep the cake gluten-free.
• If you don't have pandan extract, you can substitute it with vanilla extract for a plain chiffon cake.
• Inverting the pan onto a cooling rack helps the cake maintain its height and prevents it from collapsing.
• To release the cake from the pan, gently run a knife around the edges to loosen it.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Storage and Serving

• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• Serve the pandan chiffon cake as is or with a dollop of whipped cream and fresh fruits.
• Enjoy a slice of this soft and fluffy cake with a cup of hot tea or coffee.