Kue Sifon Pandan
Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.
Ingredients
4 servings
Instructions
- 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 per serving
Protein17g
Carbs77g
Fat32g
654kcal
17gProtein
77gCarbs
32gFat
💰 Cost Estimate
Total Ingredients
$1581.00
$1581.00
Per Serving
$395.00/serving
$395.00/serving
🏠 Savings
~$3162.00 vs buying!
~$3162.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| egg yolks | 8 medium | $440.00 |
| fine sugar | 2 oz | $11.00 |
| Pandan Juice | 2 oz | $135.00 |
| corn oil or olive oil | 3 oz | $419.00 |
| self raising flour | 5 oz | $88.00 |
| egg whites | 8 | $440.00 |
| fine sugar | 5 oz | $28.00 |
| pinch salt | 1 | $20.00 |
*Estimated market prices, may vary by region
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