Pandan Chiffon Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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

   {'id': 'step_2', 'step': 3, 'text': 'Beat egg yolks and sugar together in a separate bowl until sugar dissolves.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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

   {'id': 'step_4', 'step': 5, 'text': 'Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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 Facts

Per serving (8 servings total)