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pandan-chiffon-cake-recipe

Pandan Chiffon Cake Recipe

A light and fluffy pandan chiffon cake with a hint of coconut.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Asian
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 6 Eggs, separated
  • 200 g Sugar
  • 200 ml Coconut milk
  • 1 teaspoon Pandan extract
  • 200 g Cake flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt

Instructions 

  1. Preheat your oven to 170°C (340°F).
  2. In a mixing bowl, whisk egg yolks and 100g of sugar until pale and fluffy.
  3. Add coconut milk and pandan extract to the egg yolk mixture and mix well.
  4. Sift cake flour, baking powder, and salt into the mixture and fold gently.
  5. In another bowl, whisk egg whites until foamy, then gradually add the remaining 100g of sugar and beat until stiff peaks form.
  6. Gently fold the egg white mixture into the batter in three additions.
  7. Pour the batter into an ungreased chiffon cake pan and smooth the top.
  8. Bake for 60 minutes or until a skewer inserted into the center comes out clean.
  9. Invert the cake pan and let it cool completely before removing the cake.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Calcium: 50mg | Iron: 1mg

Keywords

Chiffon Cake, Pandan
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