PANDAN CHIFFON CAKE

Pandan Chiffon Cake image

Lovely and soft chiffon cake with a little pandan paste.

Provided by MamaFaMi

Time 1h5m

Yield 8

Number Of Ingredients 7

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:

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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.4 g, Cholesterol 122.8 mg, Fat 12 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 245.1 mg, Sugar 12.8 g