- 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
- 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.
06/02/2019
recipepes.com
pandan chiffon cake, recipe
PT15M
PT1H
5
455 calories
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