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Pandan chiffon cake

Pandan chiffon cake
3.1 65 ratings
Prep. 15 min
Total 5 h 15 min
12 portions
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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
Fibre 0.6 g
Saturated Fat 2.7 g
Carbohydrates 38.1 g

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