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

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

Step 2

Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.

Step 3

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

Step 4

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

Step 5

Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.

Step 6

Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.

Step 7

Cool cake in the pan, inverted onto a wire rack. Run a sharp knife around edges to loosen cooled cake from the mold, invert carefully onto a serving plate.