Pandan chiffon cake

Pandan chiffon cake

3.1 60 ratings

Prep. 15min

Total 5 h 15min

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

Fiber 0.6 g

Saturated fat 2.7 g

Carbohydrates 38.1 g

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