Pandan Chiffon Cake Delight

Follow our step-by-step guide on how to make Pandan Chiffon Cake Delight.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   In the bowl of a stand mixer, combine the egg whites with a pinch of cream of tartar.

3. Step 3

   Beat them together until you achieve those beautiful stiff peaks that will give your cake its airy texture.

4. Step 4

   In a separate bowl, whisk the egg yolks and sugar together until the sugar is completely dissolved, creating a smooth and creamy mixture.

5. Step 5

   Next, add in the water and pandan paste, whisking until everything is well blended.

6. Step 6

   Gently stir in the corn oil, and then carefully fold in the sifted flour until just combined—be mindful not to overmix, as we want to keep that lightness.

7. Step 7

   Now, it’s time to unite the mixtures! Gently fold the egg yolk mixture into the fluffy egg whites using a spatula, taking care to preserve the airiness of the egg whites.

8. Step 8

   Once combined, pour the luscious batter into a 9-inch chiffon cake mold, spreading it evenly.

9. Step 9

   Place the mold in your preheated oven and let it bake for 45 to 50 minutes.

10. Step 10

    You’ll know it’s ready when a toothpick inserted into the center comes out clean, revealing a perfectly baked cake.

11. Step 11

    As soon as it’s done, flip the cake mold upside down onto a cooling rack—this helps maintain its height and texture.

12. Step 12

    Allow it to cool completely in this position.

13. Step 13

    Once cooled, take a sharp knife and gently loosen the edges of the cake from the mold.

14. Step 14

    With a little patience and care, you’ll have a stunning chiffon cake ready to be enjoyed!.