Pandan Chiffon Cake The Best Recipes

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Pandan Chiffon Cake

"Lovely and soft chiffon cake with a little pandan paste."

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 :

Prep : 20M	Cook : 8M	Ready in : 1H5M

• Preheat the oven to 325 degrees F (165 degrees C).
• 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.
• Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
• Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
• Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
• 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.

Notes :

• You can also use pandan extract and water.

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