Pandan Chiffon Cake

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.

Ingredients

all purpose flour

all purpose flour

54 grams

pandan leaves

pandan leaves

2

coconut milk

coconut milk

120 grams

corn oil

corn oil

20 milliliters

cream of tartar

cream of tartar

0.25 teaspoon

pandan paste

pandan paste

0.25 teaspoon

egg whites

egg whites

3

egg yolks

egg yolks

3

salt

salt

0.125 teaspoon

sugar

sugar

70 grams

water

water

3 tablespoons

Cooking in Steps

  1. 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

    juice

    water

    water

    wrap

    wrap

    oven
    oven
  2. 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

    coconut milk

    cake flour

    cake flour

    egg yolk

    egg yolk

    corn oil

    corn oil

    juice

    juice

    sugar

    sugar

    salt

    salt

    sieve
    sieve
    whisk
    whisk
  3. 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

    cream of tartar

    egg whites

    egg whites

    sugar

    sugar

    whisk
    whisk
  4. 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

    egg

    oven
    oven
    frying pan
    frying pan
  5. 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
    palette knife
    wire rack
    wire rack
    oven
    oven