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Pandan Chiffon Cake Recipe

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Pandan Chiffon Cake
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Servings: 4

Ingredients

  • 6 Large Egg Yolks
  • 25 g Sugar
  • 70 g/ml Pandan Juice
  • 70 g/ml Canola or Corn Oil
  • ½ to 1 tsp Pandan Paste (optional)
  • 100 g Pastry Flour, sifted
  • Meringue
  • 120 g Sugar
  • 12 g Corn Flour/Starch
  • 6 Large Egg Whites
  • Equipment: Angel Cake Tube Pan (22 or 24cm)
  • Baking Sheet

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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 4 servings
Calories 347  
Calories from Fat 65 19%
Total Fat 7.21g 9%
Saturated Fat 2.49g 10%
Trans Fat 0.0g  
Cholesterol 315mg 105%
Sodium 95mg 4%
Potassium 145mg 4%
Total Carbs 58.89g 16%
Dietary Fiber 0.7g 2%
Sugars 36.78g 25%
Protein 12.3g 20%
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