4.5 from 123 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 654 kcal
Course:
Cake
Cuisine:
Malaysian
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.
Cup of Yum
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 Information
Serving
4people
Calories
654kcal
(33%)
Carbohydrates
77g
(26%)
Protein
17g
(34%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
389mg
(130%)
Sodium
128mg
(5%)
Potassium
173mg
(5%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
520IU
(10%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 654
% Daily Value*
| Serving | 4people | |
| Calories | 654kcal | 33% |
| Carbohydrates | 77g | 26% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 389mg | 130% |
| Sodium | 128mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 520IU | 10% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.