Dessert

Pandan Chiffon Cake with Coconut Curd, Candied Lime & Crispy Sesame Tuile

Name: Pandan Chiffon Cake with Coconut Curd, Candied Lime & Crispy Sesame Tuile
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 2 servings
Ingredients: 10 fresh pandan leaves, roughly chopped; 100ml coconut milk; 5 large egg yolks (room temperature); 40g caster sugar; 35g neutral oil; 1/2 tsp vanilla extract; 100g cake flour; 1/2 tsp baking powder; Pinch of sea salt; 6 large egg whites (room temperature); 100g caster sugar (for meringue); 1 can (400ml) full-fat coconut milk (for curd); 3 egg yolks (for curd); 80g caster sugar (for curd); 2 tbsp unsalted butter (for curd); 2 tbsp lime juice; 1 tsp cornstarch; Zest of 3 limes, candied; 50g sesame seeds, toasted; 30g caster sugar (for tuile); 15g butter, melted; 1 tbsp rice flour

A sophisticated Vietnamese-inspired finale: an impossibly light pandan chiffon cake, infused with the delicate vanilla-floral notes of pandan leaf, layered with tangy coconut curd. Topped with candied lime zest and a shattering crispy sesame tuile—a perfect balance of airy, tart, and sweet.

1436calper serving 38gprotein 194gcarbs 118gfat 40min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this