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Pandan Chiffon Cake

This chiffon cake has a fluffy texture and is make with pandan paste which gives the cake flavor and a beautiful green color on the inside.
Servings: 1 (10-inch) tube cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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Ingredients

(A)

  • 1 3/4 cup all-purpose flour, sifted
  • 1 Tbp. baking powder
  • 1 tsp. salt
  • 1/2 cup sugar

(B)

  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 3/4 cup coconut milk
  • 1 tsp. pandan paste

(C)

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar

Instructions
 

  • Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
  • Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks formed. 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, so no white streaks remain. 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. Make sure oven has reached 350 F before putting cake in oven. When cool, loosen the edges and shake pan to remove cake.

Notes

Recipe adapted from 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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