Pandan cake is a fluffy, gorgeous green-colored chiffon cake made with aromatic South East Asian pandan paste.
Ingredients
- 6 eggs, separated
- ¼ teaspoon cream of tartar
- ½ cup white sugar
- 8 tablespoons water
- ¼ teaspoon pandan paste
- 5 tablespoons corn oil
- 1 cup self-rising flour, sifted
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; beat egg whites until stiff peaks form.
Step 3
Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
Step 4
Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
Step 5
Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.
Tips
You can use pandan extract instead of paste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 227 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat2g | 11% |
Cholesterol123mg | 41% |
Sodium245mg | 11% |
Total Carbohydrate24g | 9% |
Dietary Fiber0g | 1% |
Total Sugars13g | |
Protein6g | |
Calcium71mg | 5% |
Iron1mg | 7% |
Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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