Asian Honey Chiffon Cake Japanese Taiwanese Recipes
PANDAN SOFT CHIFFON CAKE - ASIAN SCREWPINE CAKE.
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.
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
- In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
- Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
- Pour into a 25cm / 10" ungreased tube pan. Bake in oven at 175°C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
Nutrition Facts : Calories 309.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 83, Sodium 140.6, Carbohydrate 43.7, Fiber 0.5, Sugar 21.2, Protein 6.5
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