Pandan Chiffon Cake
Inspired by techniques from King Arthur Baking and Serious Eats.
This follows the classic chiffon method, with fresh pandan juice and coconut milk replacing the water and vanilla, giving the cake its natural green colour and fragrance without any extract or colouring.
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Method
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Free sugars
24.1 g per serving
48.2 % of the 50 g daily maximum · 96.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm two-piece tube (angel food) tin, ungreased and unlined
- blender or small food processor
- fine sieve and muslin or a clean tea towel
- 2 large bowls
- stand mixer or electric hand whisk
- balloon whisk
- wire rack or glass bottle for cooling upside down
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 5.6 g |
| Carbohydrate | 40.8 g |
| of which sugars | 24.4 g |
| of which free sugars | 24.1 g |
| Fat | 13.8 g |
| of which saturates | 3.5 g |
| Fibre | 0.3 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
