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.
Foto: Rasa Malaysia
Ingredients
- 8 medium egg yolks
- 2 oz fine sugar
- 2 oz Pandan Juice (made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water)
- 3 oz corn oil or olive oil
- 5 oz self raising flour
- 8 egg whites
- 5 oz fine sugar
- 1 pinch salt
Steps
-
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.
-
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.
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium egg yolks | 8 | - | - |
| fine sugar | 2 oz | - | - |
| Pandan Juice | 2 oz | Rp 3.000/ikat | Rp 20.000 |
| corn oil or olive oil | 3 oz | - | - |
| self raising flour | 5 oz | - | - |
| egg whites | 8 | - | - |
| fine sugar | 5 oz | - | - |
| pinch salt | 1 | - | - |
*Estimated market prices, may vary by region
Loading comments...