Recipe: Pandan Chiffon Cake (oil-less)

Yes, you see it right. An oil-less version of our all-time favourite pandan chiffon! 

 I was quite skeptical about an oil-less recipe as well. But the result was amazing~ 

Just look at how soft and fluffy the cake looks? 

No magic. Just the usual ingredients for pandan chiffon. :) 

Ingredients:

6 egg yolks
30g sugar
170g coconut milk
120g cake flour
1 tsp pandan paste
pinch of salt

6 egg whites
120g sugar
1/4 tsp cream of tartar

Method:

1. Preheat oven to 170°C.

2. Whisk egg yolks, salt and sugar first. Remove from the mixer. Add in pandan paste and coconut milk. Stir well with a hand whisk before adding in the flour. Mix till smooth.

3. In another bowl, beat egg whites and cream of tartar with an electric beater, add sugar gradually in 3 batches. Beat till stiff peak is achieved. 

4. Fold 1/3 of the egg white meringue gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites meringue. Fold till well incorporated.

5. Pour batter into your chiffon tube (23cm) and bake for about 45 minutes. 

6. Invert and let the cake cool before unmoulding. 

I have tried a number of pandan chiffon and surprisingly this oil-less recipe gave the softest chiffon I have achieved thus far! 

Made this as well as some waffles for the family. :)

Pandan waffles recipe can be found here. 

ps: my unmoulding skill really suck big time. T.T

Can I convince you to give this recipe a try with this shot? :D 

Well, another version of pandan chiffon recipe can be found here! ^^

On a side note, I have so many recipes that I want to share with everyone! But time is not in my favour. :/ 

If you like me to share any recipe that you've seen on my Instagram or Dayre, drop me a comment. I'll blog about them first! Haha! :D

Love,

Lirong.