Pandanus Chiffon Cake

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
71%
CHOL
93%
SOD
37%

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Ingredients for 8 servings

20–25 pandanus leaves

1/3 cup (80 ml) thick coconut milk

8 egg yolks

1/2 cup (125 ml) oil

250 g (11/3 cups) cake flour

300 g (11/2 cups) sugar

1 1/2 teaspoons baking powder

1/3 teaspoon salt

8 egg whites

1 teaspoon cream of tartar

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