Pandan chiffon cake

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4 servings
Very Easy
45 min
368 Kcal

Ingredients

4
Estimated cost: 1.44 (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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