Pandan chiffon cake
vote now
Ingredients
4
Estimated cost: 1.45Euros€ (0.36€/serving)
You may like
Despacito cake - the famous brazilian chocolate and coffee cake
Preparation
Preparation15 min
Cook time30 min
- Beat egg yolks with 20 g sugar until pale. Whisk in pandan juice until incoporated.
- Add all dry ingredients gradually, beating at low speed. Fold in oil last.
- Whip egg whites with cream of tartar until foamy. Add in the rest of the sugar and beat until stiff peaks are formed.
- Fold half of the egg white mixture into the egg yolk mixture. Slowly stir and fold until blended.
- Pour the whole of the egg yolk into the egg white mixture. Gently fold until combined.
- Pour batter into an ungreased chiffon pan. Bake at 175°C for 40-45 mins.
Nutrition
for 1 serving / for 100 g
Calories: 367Kcal
- Carbo: 36.6g
- Total fat: 18.1g
- Saturated fat: 3.3g
- Proteins: 12.6g
- Fibers: 1.1g
- Sugar: 17.7g
- ProPoints: 10
- SmartPoints: 13
Nutritional information for 1 serving (154g)
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!