Gluten-Free Pandan Lemon Chiffon Cake
Updated: Dec 20, 2021
Great news! Gluten-free baking no longer has to taste like cardboard thanks to quality Pamela's Products who carries a full line of gluten-free baking mixes.
Your taste buds will forget that you're not eating gluten with my recipe for Pandan Lemon Chiffon Cake using Pamela's Gluten-Free All-Purpose Flour.
Why I love Pamela's Gluten-Free All-Purpose Flour:
🍰 Free of wheat, gluten, dairy, nuts, corn, leavening & sugar
🍰 1:1 replacement for wheat flour
🍰 A multi-purpose flour for all your favorite recipes
🍰 Certified Non-GMO
🍰 Contains 10g of Whole Grains per serving
🍰 Certified Gluten Free by Gluten Intolerance Group
10 Servings, Approx. 1 Hr 15 Mins
What You'll Need
10-in Tube pan
3 tsp baking powder
1 Cup sugar
1 tsp salt
7 large eggs, room temperature, separated
¾ Cup water
½ Cup vegetable oil
2 tsp pandan extract
2 tsp lemon zest (approx 1 large lemon)
2-3 drops of green food coloring, optional
½ tsp cream of tartar
Powder Sugar, optional
All You Need To Do
Preheat oven to 350° F. (You will be cooking on the lowest rack of your oven)
In a mixing bowl, sift together the flour, baking powder, sugar and salt.
In a small bowl, whisk together the egg yolks, water, oil, pandan extract and lemon zest until fully combined.
Slowly add the wet mixture to your dry mixture bowl and mix on medium-low speed with your paddle attachment until combined.
In another mixing bowl (or you can use a hand mixer with a large bowl), whisk the egg whites and cream of tartar together on high speed with whisk attachment.
Add green food coloring to the egg white mixture. This step is optional if you want that nice green color pop of the pandan. Continue to whisk on high until it starts to form soft peaks.
Gently fold the egg white mixture into your batter with a spatula until combined.
Pour your batter into the tube pan. NOTE: DO NOT grease your pan. In order for the cake to rise, it needs to cling to the sides of the pan.
Place your pan on the lowest rack in your oven and bake for 50-60 mins or until it's a golden brown color. The cake will spring back when you touch it if it's ready.
Take your cake out of the oven and immediately flip it upside down over a cooling rack.
Allow your cake to completely cool undisturbed for approx. 1 hour
When completely cooled, remove your cake from the pan. In most instances the cake should plop out with a gentle jiggle. Sometimes you'll need to gently run a butter knife along the outer and inner edges to release it from the pan. Using a springform pan is one of the easiest ways to ensure a clean release.
Dust the top of your cake with powdered sugar.
I like to serve my cake with a side of fresh strawberry cream.
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