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Pandan chiffon cake
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- 100 g pandan leaves (see Tips)
- 250 g coconut water
- 220 g caster sugar
- 300 g self-raising flour
- 200 g grapeseed oil (see Tips)
- 1 tsp natural vanilla extract
- 7 eggs, separated
- 1 pinch cream of tartar
- 1 pinch salt
- per 1 portion
- 1483.4 kJ / 353.2 kcal
- 6.8 g
- 38.1 g
- 19.9 g
- Saturated Fat
- 2.7 g
- 0.6 g
- 252.1 mg