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Pandan Chiffon Cake

This cake tastes like the ones made at Chinese bakeries. It’s made with pandan which gives the cake flavor and a beautiful color.
Servings: 1 (10-inch) tube cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
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Ingredients

  • 1 3/4 cup all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 ¼ cup sugar, divided
  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 3/4 cup coconut milk
  • 1 tsp pandan paste
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Combine the flour, baking powder, salt and 1/2 cup of sugar in a bowl. Stir well to blend. Add the oil, egg yolks, coconut milk, and pandan paste. Beat with an electric mixer until smooth.
  • In a separate bowl, beat the egg whites and cream of tartar until moist peaks form. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
  • Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.
  • Bake for 60 mins or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Notes

Recipe source: Little Corner of Mine
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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