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Pandan Chiffon Cake

5

0 min

Pandan Chiffon Cake

Pandan Chiffon Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

8 persons

Calories

227

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 325 degrees F (165 degrees C).
    Pandan Chiffon Cake Photo 2
  2. 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.
    Pandan Chiffon Cake Photo 3
  3. Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
    Pandan Chiffon Cake Photo 4
  4. Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
    Pandan Chiffon Cake Photo 5
  5. Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
    Pandan Chiffon Cake Photo 6
  6. 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.
    Pandan Chiffon Cake Photo 7

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