Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 10 servings
Cuisine: global
Ingredients: 15.00 Fresh pandan leaves; 80.00 milliliter Water; 80.00 milliliter Coconut Milk; 80.00 milliliter Vegetable Oil; 6.00 large eggs; 160.00 gram Caster sugar; 180.00 gram cake flour; 1.00 teaspoon Baking Powder; 0.25 teaspoon Salt; 0.50 teaspoon Cream of tartar

1h 25mServe: 10globalhard

Pandan Chiffon Cake | Cooktoki

oven baked

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What you need:

Fresh pandan leaves: 15

Water: 80 milliliters

Coconut Milk: 80 milliliters

Vegetable Oil: 80 milliliters

large eggs: 6

Caster sugar: 160 grams

cake flour: 180 grams

Baking Powder: 1 teaspoon

Salt: 1/4 teaspoon

Cream of tartar: 1/2 teaspoon

Substitute ingredients

6 Options

Fresh pandan leaves

Pandan paste: 15

Coconut Milk

Whole Milk: 80 milliliters

Vegetable Oil

sunflower oil: 80 milliliters

Caster sugar

Fine granulated sugar: 160 grams

cake flour

All-Purpose Flour: 180 grams

Cream of tartar

White Vinegar: 1/2 teaspoon