Pandan chiffon cake

Pandan chiffon cake

3.1 60 ratings

Prep. 15 min

Total 5 h 15 min

12 portions

Ingredients

Pandan juice

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

Cake

eggs separated
7
caster sugar
220 g
grapeseed oil (see Tips)
200 g
natural vanilla extract
1 tsp
self-raising flour
280 g
cornflour
20 g
cream of tartar
1 pinch
salt
1 pinch

Difficulty

medium

Nutrition per 1 portion

Sodium 252.1 mg

Protein 6.8 g

Calories 1483.4 kJ / 353.2 kcal

Fat 19.9 g

Fibre 0.6 g

Saturated Fat 2.7 g

Carbohydrates 38.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sweet Treats 33 Recipes
Australia and New Zealand

Thermomix® Sensor (Getting started) 12 Recipes
Australia and New Zealand

You might also like...

Dou sha (red bean paste)

49 h 10min

Mantou buns

1 h 30min

Red bean ice cream

29 h 50min

Egg Tarts

50min

Pineapple buns

9 h 50min

Pineapple Tarts

1 h 30min

Authentic Meat Floss

1 h 40min

Steamed Tapioca Kuih

50min

Chwee Kuih (steamed rice cake)

1 h 5min

Kaya (coconut jam)

1 h 10min

Dried Shrimp Sambal

55min

Homemade Pandan Kaya

55min