Pandan Soft Chiffon Cake - Asian Screwpine Cake.


Food.com
75 mins (prep 20, cooking 55)
9 ingredients
1 servings
A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste. Note: I like to bake this in an 8" round tin @ 180 C for 50 minutes then allow the cake to cool in the oven (turned off!). To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.

Categories:  taste~mood , equipment , <-4-hours , egg , eggs~dairy , time-to-make , asian , novelty , food-gift , sweet , easy , cakes , oven , vegetarian , to-go... , dessert , picnic ,
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Ingredients

Nutrition

Serving Size (721.6 g)
Servings 1
Amount per Serving
Calories 2020.37 Calories from Fat 501.48
% Daily Value *
Total Fat 55.72g 85.72%
Saturated Fat 5.71g 28.54%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1075.85mg 44.83%
Total Carbohydrate 368.21g 122.74%
Dietary Fiber 3.41 g 13.65%
Sugars 210.2 g %
Protein 16.4g 32.8%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 300.88mg% Iron 15.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
thick coconut milk
 

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