Pandan Chiffon Cake – a delicious recipe with eggs, cream of tartar, white sugar, water, paste, corn oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F (165 degrees C).
2
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.
3
Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
4
Whisk water and pandan paste until smooth. Mix thoroughly into egg yolk mixture. Add corn oil. Fold in sifted flour.
5
Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a chiffon cake mold.
6
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.
438
kcal
Calories
16
g
Fat
53
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, separated, 1/4 teaspoon cream of tartar, 1/2 cup white sugar, 8 tablespoons water, and more.
Yes, Pandan Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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