Description
Chiffon Pandan Cake Mix
Netto: 400g
Ingredients: Wheat flour, corn starch, sugar, vegetable whitener, emulsifiers (E471, E472b, E477), baking powder (E500, E452(i)), pandan flavor, coloring with turmeric (E100) in combination with fruit juice.
Best before: 01/03/2026
Storage: store in a dry place
Country of origin: Indonesia
What you need:
7 eggs (+/- 400 g)
3 tablespoons of water (+/- 30cc)
150 ml thick boiled coconut milk
How to bake:
Preheat the oven (160°C).
Line the bottom of a chiffon mold with baking paper and brush the inside of the mold (all sides) with margarine.
Beat the eggs for 3 minutes with a mixer on the highest speed.
Add cake flour and water and beat again at high speed +/- 8 minutes until batter is thick and fluffy.
Add the thick coconut milk and spread evenly with a cookie scoop (no mixer).
Pour the dough into a chiffon dish (25x10cm) greased with margarine. Bake at medium heat (160°C) for 1 hour until done. To check if the cake is done, pierce the center of the cake with a toothpick and take it out. When the dough is no longer sticky, the cake is ready.
Nutritional Information:
|
Average nutritional values |
pro 100g |
|
Energy |
390kcal |
|
Fat |
2.5g |
|
of which saturates |
2g |
|
Carbohydrate |
86g |
|
of which sugar |
50g |
|
Protein |
5g |
|
Salz |
1.5 |