Pandan chiffon cake
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Ingredients
4
Estimated cost: 1.44Euros€ (0.36€/serving)
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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: 36.5g
- Total fat: 18.2g
- Saturated fat: 3.3g
- Proteins: 12.6g
- Fibers: 1.1g
- Sugar: 17.6g
- ProPoints: 10
- SmartPoints: 13
Nutritional information for 1 serving (154g)
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