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Pandan Soft Chiffon Cake - Asian Screwpine Cake. Recipe

Pandan Soft Chiffon Cake - Asian Screwpine Cake. Recipe

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Pandan Soft Chiffon Cake - Asian Screwpine Cake.

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Ingredients:

Serving

250 ml thick coconut milk
54 ml sunflower oil
200 g cake flour
5 egg yolks
7 egg whites
1 tsp pandan extract
1 tsp baking powder
1/2 tsp cream of tartar
210 g caster sugar
1/4 tsp salt

Directions:

Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
Pour into a 25cm / 10 ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	757.22 Kcal (3170 kJ)
Calories from fat	302.47 Kcal
		% Daily Value*
Total Fat	33.61g	52%
Cholesterol	204.6mg	68%
Sodium	331.13mg	14%
Potassium	577.28mg	12%
Total Carbs	97.25g	32%
Sugars	54.98g	220%
Dietary Fiber	2.29g	9%
Protein	18.77g	38%
Vitamin C	1.9mg	3%
Iron	6mg	33%
Calcium	106.2mg	11%

Amount Per 100 g
Calories	258.44 Kcal (1082 kJ)
Calories from fat	103.23 Kcal
		% Daily Value*
Total Fat	11.47g	52%
Cholesterol	69.83mg	68%
Sodium	113.01mg	14%
Potassium	197.03mg	12%
Total Carbs	33.19g	32%
Sugars	18.76g	220%
Dietary Fiber	0.78g	9%
Protein	6.41g	38%
Vitamin C	0.6mg	3%
Iron	2mg	33%
Calcium	36.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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