Pandan Cake

This heavenly pandan chiffon cake is extremely soft and fluffy with the lovely taste of pandan. It's easy to make, simple to serve, and super scrumptious!

📝 Ingredients

• 2 cups (235g) cake flour ((or 1 & 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch))
• 1 cup (200g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 7 large egg yolks (room temperature)
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (180ml) milk
• 1 tbsp pandan extract
• 7 large egg white (room temperature)
• 1/2 cup (100g) granulated sugar
• 1/2 tsp cream of tartar

👨‍🍳 Instructions

1. 1Preheat oven to 325F
2. 2Sift the flour, 1 cup sugar, baking powder, and salt into a large mixing bowl.
3. 3Make a well in the center and add the egg yolks, oil, milk, and pandan extract. Set aside.
4. 4In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
5. 5Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
6. 6Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined and no white streaks remain.
7. 7Pour the batter into an ungreased 10" tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. 8Invert the pan (to cool the chiffon cake upside down, so that it doesn't collapse)and let cool completely before removing the cake from the pan. Slice with a serrated knife using a gentle sawing motion.