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.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Cake, Dessert

Cuisine: Asian, East And Southeast Asian

Calories: 227

Ingredients Method Nutrition

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

Method

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