Pandan cake is a fluffy, gorgeous green-colored chiffon cake made with aromatic South East Asian pandan paste.
Ingredients
- eggs, separated: 6 piece
- cream of tartar: 0.25 tsp
- white sugar: 0.5 cup
- water: 8 Tbsp
- pandan paste: 0.25 tsp
- corn oil: 5 Tbsp
- self-rising flour, sifted: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
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Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
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Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
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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.
