Passover Lemon Sponge Cake

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
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Instructions

1. 1
   Preheat the oven to 325 degrees F (165 degrees C).
2. 2
   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.
3. 3
   Beat egg yolks and sugar in a separate bowl until sugar has dissolved.
4. 4
   Whisk water and pandan paste until smooth; mix thoroughly into egg yolk mixture. Stir in corn oil, then fold in sifted flour.
5. 5
   Fold egg yolk mixture gently into beaten egg whites using a spatula. Pour into a 9-inch chiffon cake mold.
6. 6
   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.