Leavened only with whipped meringue, chiffon cake is well known for its light and airy texture, similar in texture to angel food cake. 

Unlike angel food cake that only uses egg whites, chiffon cake uses both the egg whites and the egg yolks, which brings richness to the taste.

This pandan cake is made gluten-free by replacing the cake flour with rice flour. There is no need to buy Gluten Free Flour Mix, you can simply use the most commonly available rice flour.  Rice flour is naturally gluten-free and can be consumed even by those who have celiac disease!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Gluten Free Pandan Chiffon Rice Flour Cake
(make 1 6-inch cake)
A) Pandan juice
  • 2 pandan leaves (around 18g) , cut into small pieces
  • 40g water 
B)  Egg yolk batter
  • 3 yolks
  • 38g oil 
  • 66g rice flour 
  • 38g pandan juice 
  • 15g coconut cream 

C)  Meringue
  • 3 whites
  • 1 tsp vinegar 
  • 60g caster sugar 

Cooking Directions
  1. For pandan juice - blend together pandan leaves and water, extract the juice.
  2. Prepare a 6” round baking dish.
  3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
  4. Sift in rice flour. Whisk until well combined
  5. Add in pandan juice and coconut milk, whisk to combine.
  6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
  7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
  8. Preheat your oven to 150 degrees Celsius.
  9. To your egg yolk batter, mix in some of the meringue. 
  10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
  11. Pour your cake batter into the lined baking dish.
  12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
  13. Bake for 1 hour.
  14. Once cooked, let the cake cool upside down.

(6 寸蛋糕)
  • 2片(大约18g) 斑斓叶
  • 40g 水

  • 38g 椰油
  • 66g 粘米粉
  • 38g 斑斓汁
  • 15g 浓椰浆
  • 3 粒蛋,蛋白蛋黄分开
  • 1 茶匙醋
  • 60g 细砂糖

  1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌,提取汁。
  2. 油加热到70°C(微波1分鐘或烤箱70°C 8分钟)
  3. 混合椰油和粘米粉至無顆粒 
  4. 加入斑斓汁和椰浆拌均,再加入蛋黃攪拌至順滑 
  5. 蛋白加入醋和砂糖,打發蛋白至干性發泡。
  6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
  7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
  8. 蛋糕糊倒入6寸圆形模具
  9. 150°c,烤1个小时。
  10. 烤好后倒扣放凉。
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