Breville Smart Oven Air - Air fryer Pandan Chiffon Cake

Breville Smart Oven Air – Air Fryer Pandan Chiffon Cake

Author: Neliza Ly

Pandan chiffon cake is a light, fluffy, green-colored sponge cake popular across Asia. This recipe is specially adapted for the Breville Smart Oven Air, but it includes settings for regular baking and traditional ovens as well!

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Ingredients

Dry Ingredients

• Cake flour: 1/2 cup + 1/8 cup (80grams)

• Baking powder: 1 tsp (3 g)

• Salt: $\frac{1}{8}$ tsp

Wet Ingredients & Yolk Mixture

• Coconut milk: 100 ml

• White sugar: 1/2 cup + 1/8 cup (118 g), divided

• Vegetable oil: 1/8 cup (2 tbsp)

• Egg yolks: 4 large or extra-large eggs

• Fresh pandan extract: 1/4 cup (60 ml / 2 oz)

  > Tip: Blend 8 fresh pandan leaves (approx. 35 g) with 3/4 cup (6 oz) water, then strain. Reserve any leftover extract for your next bake!

• Bottled pandan extract: 1/4 tsp (optional, for a richer green color)

  > Note: If you don't have fresh pandan leaves, you can substitute them with 1 tsp of bottled pandan extract.

Meringue Mixture

• Egg whites: 4 large or extra-large eggs

• Cream of tartar: 1/4 tsp

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Instructions

1. Prep the Coconut Mixture:

   In a small saucepan over low heat, combine the coconut milk and half of the sugar. Stir constantly until the sugar is fully dissolved. Remove from heat and set aside to cool completely.

2. Sift Dry Ingredients:

   In a medium bowl, whisk together the cake flour, baking powder, and salt. Sift the mixture and set aside.

3. Make the Yolk Batter:

   In a separate bowl, whisk together the egg yolks, cooled coconut milk mixture, vegetable oil, and pandan extract until combined. Pour this into the center of the sifted flour mixture. Whisk until smooth and lump-free, being careful not to overmix. Set aside.

4. Whip the Meringue:

   In a clean, dry mixing bowl, beat the egg whites until frothy. Add the cream of tartar, then gradually add the remaining half of the sugar. Continue beating until stiff peaks form.

5. Fold Batter Together:

   Using a rubber spatula, gently fold one-third of the egg whites into the yolk mixture until well incorporated. Gently fold in the remaining egg whites until the batter is uniform in color with no white streaks.

6. Fill and Tap:

   Pour the batter into an ungreased tube or bundt pan. Drop the pan onto the counter twice to release large air bubbles, then run a wooden skewer through the batter in a circular motion to break any remaining pockets.

7. Baking Instructions:

   • Air Fryer Mode (Breville): Set to Air Fryer Mode and place the rack on Level 5. Air fry at 320°F (160°C) for 35 minutes or until golden brown.

   • Bake Mode (Breville): Place the rack on Level 5. Bake at 330°F (165°C) for 42 minutes.

   • Standard Oven: Bake at 330°F (165°C) for 43 minutes.

8. Cool & Unmold:

   Remove the cake from the oven and immediately invert the pan (rest it upside down on a bottle neck or cooling rack) to prevent the cake from collapsing. Let it cool completely for at least 1 hour.

   To unmold, run a thin knife or the handle of a spoon gently along the inner and outer edges while holding the pan at a 45 < angle.

9. Serve & Enjoy!