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Pandan Chiffon Cake

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A light and fluffy pandan chiffon cake that embodies comfort and tradition, perfect for any gathering.

Ingredients

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  • 1 cup pandan juice
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 1 tablespoon baking powder
  • 1/2 teaspoon coconut essence
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the egg yolks with the sugar, vegetable oil, pandan juice, and coconut essence.
  4. Gradually stir the flour mixture into the wet ingredients until well combined.
  5. In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the whipped egg whites into the pandan mixture.
  7. Pour the batter into an ungreased chiffon cake pan.
  8. Bake for about 30-35 minutes, or until a toothpick comes out clean.
  9. Once baked, invert the pan to cool before removing the cake.
  10. Slice, serve, and enjoy your homemade pandan chiffon cake!

Notes

For best results, ensure bowls and beaters are clean and dry when whipping egg whites. Use fresh pandan juice for vibrant flavor.

Nutrition

Find it online: https://cookingwithmayaa.com/pandan-chiffon-cake/

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