Pandan Chiffon Cake
Pandan Chiffon Cake takes about 45 minutes from beginning to end. For 26 cents per serving,
Pandan Chiffon Cake
Ingredients
- About ⅓ cup (75 g) canola or vegetable oil
- About ¾ cup (100 g) cake flour, sifted
- About ⅓ cup (75 g) coconut milk (or any milk)
- 6 egg yolks
- 1 tsp. baking powder
- 1 tsp. green pandan extract
- 2 Tbsp. (26 g) granulated sugar
- 6 egg whites, room temperature
- 2 tsp. lemon juice
- ⅔ cup (80 g) confectioners’ sugar
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