4 Serves
210 Mins
Heat the oven to 175°C and prepare an ungreased tube pan.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
3295 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
194 mg / 420 mgPhosphorus
1590 mg / 1,250 mgPotassium
6043 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
4 g / 20 gCholesterol
77 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 gWhisk the egg yolks and sugar until pale, then mix in the pandan extract, coconut milk, and melted butter.
Sift in the flour and baking powder and mix just until smooth.
Whip the egg whites with cream of tartar until foamy, gradually add sugar, and beat until glossy stiff peaks form.
Fold the meringue into the pandan batter in three additions, then pour it into the tube pan.
Bake until the cake springs back and a tester comes out clean, then cool it upside down before unmolding.
10
g75
g6
g
Polish