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Pandan Chiffon Cake (With Coconut Milk) Recipe

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Pandan Chiffon Cake (With Coconut Milk)
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Ingredients

  • 4 Large Egg Yolks
  • 15 g Sugar
  • 80 g/ml Coconut Milk
  • 40 g/ml Canola, Vegetable or Corn Oil
  • 10 (40 grams) Pandan Leaf
  • 80 g Pastry Flour, sifted
  • A Pinch Of Sea Salt
  • A Drop of Pandan Paste, optional
  • Meringue
  • 65 g Sugar
  • 10 g Corn Flour/Starch
  • 4 Large Egg Whites
  • Equipment: Angel Cake Tube Pan 6 inches

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 370g
Calories 916  
Calories from Fat 174 19%
Total Fat 19.43g 24%
Saturated Fat 6.68g 27%
Trans Fat 0.0g  
Cholesterol 839mg 280%
Sodium 409mg 17%
Potassium 406mg 12%
Total Carbs 152.06g 41%
Dietary Fiber 2.2g 7%
Sugars 81.46g 54%
Protein 34.37g 55%
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