Pandan Chiffon Cake

Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 227 Calories

Ingredients

• 6 eggs, separated
• 1 cup self-rising flour, sifted
• 8 tablespoons water
• 5 tablespoons corn oil
• 0.5 cup white sugar
• 0.25 teaspoon cream of tartar
• 0.25 teaspoon pandan paste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until stiff peaks form.

Step 3

Beat egg yolks and sugar in a separate bowl until sugar has dissolved.

Step 4

Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.

Step 5

Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.