Light and Fluffy Pandan Chiffon Cake

LOVE FOODIES(2)
Sandi H.: "I short cut the method by continuing to whip in e…" Read More
9Ingredients
65Minutes
260Calories

Ingredients

US|METRIC
  • 4 eggs (separated)
  • 1 egg white (extra)
  • 135 grams sugar
  • 90 milliliters vegetable oil
  • 90 milliliters coconut milk
  • 1/2 teaspoon pandan extract (Click here to see it)
  • 75 grams self raising flour (if using Plain or All purpose flour, add 1/2 teaspoon Baking powder)
  • 1/2 teaspoon cream of tartar
  • cream of tartar (Pandan, & Coconut milk)
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    NutritionView More

    260Calories
    Sodium2% DV45mg
    Fat25% DV16g
    Protein10% DV5g
    Carbs8% DV25g
    Fiber2% DV<1g
    Calories260Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat4g20%
    Trans Fat0g
    Cholesterol105mg35%
    Sodium45mg2%
    Potassium110mg3%
    Protein5g10%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber<1g2%
    Sugars18g36%
    Vitamin A2%
    Vitamin C2%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Sandi H. 3 months ago
    I short cut the method by continuing to whip in egg yolks. After mixing the dry ingredients and oil then fold part of the egg foam homogeneously twice then add it back to remainder egg foam. Texture was like light and fluffy...yum yum thanks?
    This recipe is the best one I’ve tried! Super light and fluffy and very easy to make.

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