Pandan Chiffon Cake

This pandan chiffon cake recipe makes a fluffy chiffon cake flavored with South East Asian pandan paste for bright green color and sweet floral notes.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 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

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.

Step 3

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 4

Beat egg yolks and sugar in a separate bowl until sugar dissolves.

Step 5

Whisk water and pandan paste until smooth; mix into egg yolk mixture. Stir in oil; fold in flour.

Step 6

Fold egg yolk mixture gently into beaten egg whites with a spatula. Pour into a 9-inch chiffon cake mold.