Desserts 🤖 AI Generated

Pandan Chiffon Cube Cake – Light & Fluffy

Delicate pandan chiffon cake sliced into perfect cubes with aromatic pandan essence and airy crumb. This Fat Switch version swaps heavy oils for aquafaba and Greek yogurt, cutting 240 calories (41%) per serving while maintaining that signature feathery texture and vibrant green color.

25m

Prep Time

35m

Cook Time

Servings

340

Calories

10g

Protein

🛒 Ingredients

✓ 1/4 cup neutral oil (vegetable or coconut)
✓ 1/4 cup aquafaba (liquid from canned chickpeas)
✓ 3 large egg yolks (or 3 tbsp aquafaba for vegan)
✓ 1/4 cup unsweetened plant milk or whole milk
✓ 1 tsp pandan extract (or 2 tbsp fresh pandan juice)
✓ 3/4 cup cake flour
✓ 1 tbsp tapioca starch
✓ 1/4 tsp salt
✓ 3 large egg whites (or 6 tbsp aquafaba + 1/4 tsp cream of tartar)
✓ 1/4 cup caster sugar
✓ 1/4 tsp vanilla extract
✓ 3 tbsp fat-free Greek yogurt
✓ 1 tsp raw honey
✓ 1/2 tbsp lime zest
✓ 1 tbsp toasted shredded coconut (optional garnish)

👨‍🍳 Instructions

1. Prepare Your 6-Inch Chiffon Pan: Preheat oven to 320°F. Line a 6-inch round chiffon pan (or 6×6-inch square) with parchment; do NOT grease. Chiffon cakes cling to dry walls to rise.

2. Mix Wet Base with Pandan: Whisk together oil, aquafaba, egg yolks, plant milk, and pandan extract in a medium bowl until smooth and pale. Let sit 2 minutes for pandan color to deepen.

3. Sift Dry Ingredients: Sift cake flour, tapioca starch, and salt together 3 times into a separate bowl. This aerates the flour and removes lumps for a tender crumb.

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4. Fold Flour into Wet Mix: Gently fold dry mixture into pandan wet mix using a silicone spatula in 3 additions until just combined—no streaks. Do not overmix or cake will be dense.

5. Whip Meringue to Stiff Peaks: In a clean, grease-free bowl, whip egg whites (or aquafaba + cream of tartar) on medium-high until foamy. Gradually add caster sugar and vanilla, whipping until stiff, glossy peaks form—about 4–5 minutes. Meringue should be opaque white and hold shape.

6. Fold Meringue into Batter: In 2 additions, gently fold meringue into pandan batter using a spatula. Use a bottom-to-top motion; preserve airiness. Final batter should be pale green and fluffy.

7. Bake Until Golden: Pour batter into prepared pan and smooth the top. Bake at 320°F for 32–35 minutes, until a toothpick inserted in the center comes out clean and a light golden dome forms.

8. Cool Upside-Down: Immediately invert the hot cake onto a cooling rack or bottle neck (if pan allows). This prevents the delicate crumb from collapsing. Cool completely, about 1 hour.

9. Prepare Yogurt Topping: Whisk together Greek yogurt, honey, and lime zest in a small bowl until smooth. Chill until serving.

10. Slice into Perfect Cubes: Using a serrated knife dipped in hot water (and wiped between cuts), slice cooled cake into 2-inch cubes. Arrange on a plate, dollop yogurt topping, scatter coconut, and serve chilled.

📊 Nutrition per Serving

Calories340 kcal

Protein10g

Carbohydrates60g

Fat8g

🏷️ Tags

#low-calorie chiffon cake#pandan dessert recipe#aquafaba baking

✨

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