Rasa Malaysia · by Bee Yinn Low★ 4.5 (42)
Pandan Chiffon Cake
NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 32%
CARBS 79G48% OF CAL
1G FIBER50G ADDED3G INTRINSIC26G OTHER52G TOTAL SUGAR
FAT 31G42% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Malaysian-inspired chiffon cake infused with the delicate sweet fragrance of pandan leaf juice. Light, airy, and subtly aromatic. A sophisticated dessert with an elegant, pale green crumb.
dessertbaked good🥣 mixer🔥 ovendairy freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 70M
CAL 33%·PRO 32%
CARBS 79G48% OF CAL
1G FIBER50G ADDED3G INTRINSIC26G OTHER52G TOTAL SUGAR
FAT 31G42% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 590mg
- Total sugar
- 52g
- Added sugar
- 50g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.