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
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 the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.
Step 2:
- Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.
Step 3:
- Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
- 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. Allow it to cool before removing the cake from the pan.
Notes
You can substitute pandan juice with orange juice and it will be become Orange Chiffon Cake.
Nutrition
Serving: 4people | Calories: 654kcal | Carbohydrates: 77g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 389mg | Sodium: 128mg | Potassium: 173mg | Fiber: 1g | Sugar: 50g | Vitamin A: 520IU | Calcium: 56mg | Iron: 1mg