Claims: Gluten free, non GMO and vegetarian

Prep time: 1.5 hour

Cooking time: 55 minutes

Serves: 6


  • 1 teaspoon Lotus Xanthan Gum
  • 1 teaspoon Lotus Bi-Carb Soda
  • 2 teaspoons Lotus Baking Powder
  • 50g Lotus Organic Cornflour
  • 1 cup Global Organics Extra Virgin Olive Oil
  • 1½ cup Orgran All Purpose Plain Flour
  • 1 cup caster sugar
  • 7 large organic eggs, separated at room temperature
  • 2 teaspoons organic vanilla extract
  • 1 teaspoon cream of tartar
  • 250mL filtered water
  • 25 pandan leaves (fresh or frozen), washed and cut into 2 cm



Preheat oven to 160OC fan forced.

In a bowl, combine flour, xanthan gum, baking powder, bi carb soda and a ½ serving of caster sugar then set aside.

In a high speed blender, blend water and pandan leaves for few minutes and strain through a fine sieve – you will need 250mL liquid.

Using a hand-held mixer, blend egg yolk, olive oil, vanilla and pandan juice then combine with the flour blend.

In a clean bowl, whisk egg whites, half of the sugar and cornflour and leave for 5 minutes. Add remaining ingredients and whisk until stiff peaks form. Fold 1/3 of it into the cake mixture at a time. Pour the batter into an ungreased angel cake pan, then tap the pan a few times to even out the batter. Bake for approximately 55 minutes - do not open the oven door, otherwise the cake will sink.

Remove the cake out of the oven then immediately invert the cake onto a rack and allow to cool. Once cooled, run a knife or spatula around the tube. Dust with gluten free icing sugar, then serve.