Pandan Chiffon 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!

Pandan (pandanus amaryllifolius, also known in English as ‘screwpine’) is a tropical plant known for its sweet, floral fragrance. Extracts from its long, blade-like leaves can be used to color and flavor both sweet and savory dishes. The leaves can also be used to wrap and cook foods to infuse them with its unique taste. Pandan is commonly used in Asian cuisine and has a grassy, vanilla flavor with a hint of coconut.

Ingredients:

• 2 cups (235g) cake flour or all-purpose flour
• 1 & 1/2 cups granulated sugar, divided
• 1 tbsp baking powder
• 1/2 tsp salt
• 7 large egg yolks, room temperature
• 1/2 cup (125ml) vegetable oil
• 3/4 cup (188ml) milk
• 1 tbsp pandan extract
• 7 large egg white, room temperature
• 1/2 tsp cream of tartar or lemon juice