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Pandan Chiffon Cake
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.
Ingredients
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.
