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.

Nutrition per serving