Name: Pandan Chiffon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: East And Southeast Asian, Asian
Ingredients: 6 eggs, separated; 0.25 teaspoon cream of tartar; 0.5 cup white sugar; 8 tablespoons water; 0.25 teaspoon pandan paste; 5 tablespoons corn oil; 1 cup self-rising flour, sifted

Ingredients

8 serv.

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

Instructions

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1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2 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.
3 Beat egg yolks and sugar together in a separate bowl until sugar dissolves.
4 Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.
5 Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.
6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.
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.