Recipe Details
Ingredients
-
6eggs, separated
-
¼teaspooncream of tartar
-
½cupwhite sugar
-
8tablespoonswater
-
¼teaspoonpandan paste
-
5tablespoonscorn oil
-
1cupself-rising flour, sifted
Cooking Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; beat egg whites until stiff peaks form.
-
Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
-
Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
-
Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.
Tips
You can use pandan extract instead of paste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories227 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 2g |
11% |
| Cholesterol 123mg |
41% |
| Sodium 245mg |
11% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 0g |
1% |
| Total Sugars 13g |
|
| Protein 6g |
11% |
| Calcium 71mg |
5% |
| Iron 1mg |
7% |
| Potassium 80mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
