Pandan Chiffon Cake

Ready in : 45 mins

Pandan Chiffon Cake takes about 45 minutes from beginning to end. For 26 cents per serving, you get a dessert that serves 9. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 122 calories. Head to the store and pick up cream of tartar, sugar, corn oil, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so tremendous.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

Ingredients

all purpose flour

54 grams

pandan leaves

2

coconut milk

120 grams

corn oil

20 milliliters

cream of tartar

0.25 teaspoon

pandan paste

0.25 teaspoon

egg whites

3

egg yolks

3

salt

0.125 teaspoon

sugar

70 grams

water

3 tablespoons

Cooking in Steps

1
Preheat the oven to 170C.Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.

juice

water

wrap

oven
2
Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.

coconut milk

cake flour

egg yolk

corn oil

juice

sugar

salt

sieve

whisk
3
Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.Gently fold the egg white mixture into the cake batter until well incorporated.

cream of tartar

egg whites

sugar

whisk
4
Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.

egg

oven

frying pan
5
Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

palette knife

wire rack

oven

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Pandan Chiffon Cake

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

Ingredients

all purpose flour

54 grams

pandan leaves

2

coconut milk

120 grams

corn oil

20 milliliters

cream of tartar

0.25 teaspoon

pandan paste

0.25 teaspoon

egg whites

3

egg yolks

3

salt

0.125 teaspoon

sugar

70 grams

water

3 tablespoons

Cooking in Steps

1 Preheat the oven to 170C.Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.

juice

water

wrap

2 Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.

coconut milk

cake flour

egg yolk

corn oil

juice

sugar

salt

3 Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.Gently fold the egg white mixture into the cake batter until well incorporated.

cream of tartar

egg whites

sugar

4 Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.

egg

5 Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Moroccan Couscous and Chickpea Salad

1
Preheat the oven to 170C.Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.

2
Whisk together the egg yolks, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.

3
Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.Gently fold the egg white mixture into the cake batter until well incorporated.

4
Pour the batter into a 23cm tube pan (I think due to printing error this should be 18cm for 3 eggs) and bake for 40 minutes until the surface is browned.

5
Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.