Pandan chiffon cake

Name: Pandan chiffon cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 3 egg yolks; 20 g sugar; 3 egg whites; 1/4 tsp cream of tartar; 45 g castor sugar; 100 ml pandan juice; 45 ml vegetable oil; 100 g plain flour; 10 g corn flour; 1/8 tsp baking powder

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Very Easy

45 min

367 Kcal

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.

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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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