Pandan Chiffon Cake
Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.
Servings: 4 people
Calories: 555kcal
Ingredients
Step 1:
- 8 medium egg yolks
- 2 oz (60g) fine sugar
- 2 oz (60g) Pandan Juice made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water
- 3 oz (90g) corn oil or olive oil
- 5 oz (150g) self raising flour
Step 2:
- 8 egg whites
- 5 oz (150g) fine sugar
- 1 pinch salt
Instructions
Step 1:
- Beat egg yolks and sugar gently with a hand whisk until sugar dissolves.
- Stir in the Pandan juice and corn oil.
- Fold the self raising flour into the egg mixture.
- Set aside.
Step 2:
- Beat the egg whites till frothy with a hand mixer. Slowly add in the sugar and a pinch of salt while beating at high speed.
- Beat until the egg white is stiff and shining, but not dry. It takes about 3 minutes to form meringue.
Step 3:
- Preheat oven to 175°C (347°F).
- Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).
- Pour the batter into an ungreased 25 cm tube pan.
- Bake for 40-45 minutes.
- Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.
Notes
You can substitute pandan juice with orange juice and it will be become Orange Chiffon Cake.
Nutrition
Serving: 4people | Calories: 555kcal | Carbohydrates: 77g | Protein: 16g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 390mg | Sodium: 127mg | Sugar: 50g