Follow these steps for perfect results
eggs
separated
cream of tartar
white sugar
water
pandan paste
corn oil
self-rising flour
sifted
Preheat oven to 325 degrees F (165 degrees C).
In a stand mixer, combine egg whites and cream of tartar.
Beat egg whites until stiff peaks form.
In a separate bowl, beat egg yolks and sugar until sugar is dissolved.
Whisk water and pandan paste until smooth.
Mix water and pandan mixture thoroughly into egg yolk mixture.
Add corn oil to the egg yolk mixture.
Fold in sifted flour to the egg yolk mixture.
Gently fold egg yolk mixture into beaten egg whites using a spatula.
Pour the batter into a chiffon cake mold.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Immediately invert cake mold onto a cooling rack after removing it from the oven.
Let cake cool upside down in the mold completely.
Loosen cooled cake from the mold using a sharp knife before serving.
Expert advice for the best results
Ensure egg whites are beaten to stiff peaks for optimal volume.
Cool the cake upside down to prevent it from collapsing.
Use a sharp knife to loosen the cake from the mold to prevent tearing.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Dust with powdered sugar or drizzle with glaze.
Serve with a scoop of vanilla ice cream.
Garnish with fresh berries.
Accompany with a cup of coffee or tea.
Complements the pandan flavor.
Discover the story behind this recipe
Popular dessert in Southeast Asia, often served during celebrations.
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