8 Serves
54 Mins
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
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Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
393 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
0 g / 28 gSugar
28 g / 50 gSaturated Fat
11 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the cake flour and baking powder.
In a separate bowl, use a hand mixer to cream the butter and sugar until light and fluffy, then beat in the eggs and pandan extract.
Gently fold the dry flour mixture into the wet ingredients until just combined, then spread the batter evenly onto the prepared pan.
Bake for 25-30 minutes until the cake is golden and springs back when touched, then allow it to cool slightly before spreading with coconut cream and rolling.
3
g50
g10
g
