Pandan Chiffon Cake

Pandan cake is a fluffy, gorgeous green-colored chiffon cake made with aromatic South East Asian pandan paste.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 8

Ingredients

• 6 eggs, separated
• ¼ teaspoon cream of tartar
• ½ cup white sugar
• 8 tablespoons water
• ¼ teaspoon pandan paste
• 5 tablespoons corn oil
• 1 cup self-rising flour, sifted

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
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.
3. Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
4. Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
5. Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
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.