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Pandan Chiffon Cake

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dessert Cake Asian East And Southeast Asian
Pandan Chiffon Cake
Ingredients
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 8 tablespoons water
  • 1/4 teaspoon pandan paste
  • 5 tablespoons corn oil
  • 1 cup self-rising flour, sifted
Instructions
1
First, preheat your oven to 325 degrees F (165 degrees C).
2
To begin making the cake, combine egg whites and a pinch of cream of tartar in the bowl of your stand mixer fitted with the whisk attachment; continue beating egg whites until they become stiff and hold their shape.
3
In a separate bowl, whisk together egg yolks and sugar until the sugar is fully incorporated and there are no visible lumps.
4
Meanwhile, whisk together water and pandan paste until the mixture is smooth and free of lumps; then mix it thoroughly into the egg yolk mixture.
5
Next, stir in a small amount of corn oil and then fold in sifted flour to create a smooth batter.
6
Using a spatula, gently fold the egg yolk mixture into the beaten egg whites until they are well combined.
7
To assemble the cake, pour the batter into a 9-inch chiffon cake mold and bake in the preheated oven until a toothpick inserted into the center comes out clean, taking around 45 to 50 minutes.
8
Once the cake is done baking, remove it from the oven and invert the mold onto a cooling rack immediately.
9
Allow the cake to cool completely upside down in the mold, then loosen it from the mold using a sharp knife once it has cooled.