Pandan Chiffon Cake
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
Directions:
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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.
