Dessert

Pandan Chiffon Cake with Coconut Curd & Candied Ginger

Name: Pandan Chiffon Cake with Coconut Curd & Candied Ginger
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 2 servings
Ingredients: 0.75 cup cake flour; 0.5 tsp baking powder; 0.125 tsp salt; 3 tbsp pandan paste (or 1 cup fresh pandan leaves, blended with 3 tbsp water and strained); 3 tbsp neutral oil; 0.25 cup hot water; 1 tsp vanilla extract; 3 large egg yolks; 4 large egg whites, room temperature; 0.25 tsp cream of tartar; 0.25 cup sugar (for whites); 0.25 cup mascarpone cheese; 2 tbsp sweetened condensed milk; 0.25 cup fresh coconut curd or store-bought; 0.25 cup toasted unsweetened coconut flakes; 2 tbsp candied ginger, finely sliced; Fresh pandan leaves for garnish (optional)

An impossibly airy pandan chiffon—the beloved Southeast Asian green cake flavored with aromatic pandan leaves—layered with silky coconut curd and crowned with whipped mascarpone, finished with paper-thin candied ginger and toasted coconut flakes. Ethereal, perfumed, and utterly craveable.

945cal 27gprotein 90gcarbs 53gfat 25min prep 28min cook 2serves

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