Pandan Sponge Cake Or Pandan Chiffon Cake-Gluten Free

Have been trying to reduce my dependent on Wheat flour and sugar, hence finding ways to try out new recipe.

This one is made using rice flour instead of wheat flour, and it contains a little bit of sugar, cause I do not have any swerve or other sugar replacement at the time of baking

Recipe:
Part A
1) 5 egg yolk
2) Coconut Oil-55gm
3) Pandan extract-50ml
4) Coconut Milk-25gm
5) Rice Flour-105gm

Part B:
1) Egg whites-5
2) Castor sugar-I used only 20gm initially, later on, i replaced with Dates sugar.
3) Cream Tartar-1/2 tsp

Baking temp=170 Deg C, for about 40mins

Normal Chiffon cake preparation applies, meaning to say, mix Part A well, then prepare part B. ANd mix B into A, then into the baking tin.

It turns out to be very good, except, since there is no gluten, the mouthfeel is a bit different, but nevertheless, I am happy with the results.

Choong
BM