Pandan Chiffon Cake

Ingredients

• 6 large eggs , separated
• 0.25 teaspoons cream of tartar
• 0.5 cups white sugar
• 0.5 cups water
• 0.25 teaspoons pandan paste
• 5 tablespoons corn oil
• 1 cup self-rising flour , sifted

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form; set aside.

3. 3

   Beat egg yolks and sugar together in a separate bowl until sugar dissolves.

4. 4

   Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.

5. 5

   Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.

6. 6

   Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.

7. 7

   Cool cake in the pan, inverted onto a wire rack. Run a sharp knife around edges to loosen cooled cake from the mold, invert carefully onto a serving plate.