Pandan Chiffon Cake | Easy Delicious Recipes.
Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir in pandan juice and corn oil.
Fold self raising flour into egg mixture.
Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)
Preheat oven at 175 degrees Celsius.
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.
You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.