Pandan chiffon cake
TM6 TM5 TM31

Pandan chiffon cake

2.6 (31 ratings)

Ingredients

Pandan juice

  • 100 g pandan leaves (see Tips)
  • 250 g coconut water

Cake

  • 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

Nutrition
per 1 portion
Calories
1483.4 kJ / 353.2 kcal
Protein
6.8 g
Carbohydrates
38.1 g
Fat
19.9 g
Saturated Fat
2.7 g
Fibre
0.6 g
Sodium
252.1 mg

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