Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 200g plain flour; 1 tbsp baking powder; 200g caster sugar; 5 egg yolks; 100ml vegetable oil; 150ml coconut milk; 3 tbsp pandan juice (blended pandan leaves); 7 egg whites; 1/2 tsp cream of tartar

Light as air Malaysian pandan chiffon cake with a fragrant green colour. Baking it in an ungreased tube tin and inverting it immediately to cool lets the delicate sponge hold its full height instead of collapsing.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

hard

Cuisine

Malaysian

vegetarian

Ingredients

200gplain flour

1 tbspbaking powder

200gcaster sugar

5egg yolks

100mlvegetable oil

150mlcoconut milk

3 tbsppandan juice (blended pandan leaves)

7egg whites

1/2 tspcream of tartar

Instructions

Beat egg yolks, 100g sugar, oil, coconut milk and pandan juice until combined.

Fold in sifted flour and baking powder.

Whip egg whites with cream of tartar until soft peaks. Add remaining sugar, whip to stiff peaks.

Fold whites into batter in three additions.

Pour into an ungreased tube tin.

Bake at 160°C for 50 minutes. Invert immediately to cool.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

765

Protein

15.7g

Fat

38.2g

Carbs

92.3g

Fiber

2.2g

Sodium

466mg

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