Lovely and soft chiffon cake with a little pandan paste.

Gallery

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 cake
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • 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.

Cook's Note:

You can also use pandan extract and water.

Nutrition Facts

227 calories; protein 5.7g 11% DV; carbohydrates 24.4g 8% DV; fat 12g 19% DV; cholesterol 122.8mg 41% DV; sodium 245.1mg 10% DV. Full Nutrition
Advertisement
Advertisement