Ingredients
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6 eggs, separated
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¼ teaspoon cream of tartar
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½ cup white sugar
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8 tablespoons water
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¼ teaspoon pandan paste
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5 tablespoons corn oil
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1 cup self-rising flour, sifted
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; beat egg whites until stiff peaks form.
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Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
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Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
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Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake mold onto a cooling rack immediately after removing it from the oven. Let cake cool upside down in the mold. Loosen cooled cake from the mold using a sharp knife.
Tips
You can use pandan extract instead of paste.
Nutrition Facts (per serving)
| 227 | Calories |
| 12g | Fat |
| 24g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 11% |
| Cholesterol 123mg | 41% |
| Sodium 245mg | 11% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 0g | 1% |
| Total Sugars 13g | |
| Protein 6g | 11% |
| Calcium 71mg | 5% |
| Iron 1mg | 7% |
| Potassium 80mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
