Description:
Air Fryer Pandan Cake is a light and fluffy dessert with a vibrant green color and subtle aromatic flavors of pandan. This traditional Southeast Asian treat has a soft sponge and a golden crust, perfect for tea time or special occasions.
Preparation Time: 35 minutes
Servings: 8 slices
Nutritional Information (per slice):
- Calories: ~190 kcal
- Protein: 4g
- Carbohydrates: 25g
- Fat: 7g
- Fiber: 1g
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup coconut milk
- 2 tablespoons pandan juice or pandan extract
- 1/4 cup vegetable oil
Instructions:
- Prepare the Dry Ingredients:
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- Whip Egg Whites:
- In another bowl, beat the egg whites until frothy. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.
- Prepare the Batter:
- In a separate bowl, whisk the egg yolks and remaining sugar until pale and thick. Add coconut milk, pandan juice, and oil, mixing until well combined.
- Gradually fold in the dry ingredients until a smooth batter forms.
- Combine:
- Gently fold the whipped egg whites into the batter in three additions, ensuring the mixture remains light and airy.
- Cook in the Air Fryer:
- Grease a 6-inch round cake pan and pour the batter into it.
- Preheat the air fryer to 320°F (160°C).
- Cook for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool completely before slicing. Garnish with powdered sugar and fresh mint leaves if desired.
Notes:
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Variations: Add grated coconut or a layer of coconut cream for extra texture and flavor.
- Tip: Ensure egg whites are whipped properly for the best cake texture.
Enjoy this fragrant and delightful Air Fryer Pandan Cake as a show-stopping dessert! 😊