Pandan Chiffon Cake

The ingredients

Mix egg yolks and sugar

Till well mix

Add in corn oil, coconut milk, pandan juice and pandan paste

Sift cake flour, corn flour and baking powder

Beat egg white and sugar

Till stiff

Add 1/3 of the egg white into the batter

After that pour the mixture into white white and mix well
Fold till well mix

Pour into a 21cm chiffon cake pan
Baking in process....

Invert the cake pan

Perfect!
Yummy....

Ingredients (A)
5 Egg yolks
80g Sugar
20g Pandan Juice
1/2 tsp Pandan paste
1/2 tsp Baking powder
35g Corn flour
75g Cake flour
70g Coconut milk
45g Corn oil

(B)
5 Egg whites
70g Sugar
1/8 tsp cream of tartar

Method: Part A

1. Beat egg yolks and sugar for 1 minutes
2. Mix pandan juice, pandan paste, coconut milk and corn oil into egg mixture.
3. Sift cake flour, corn flour and baking powder fold into egg mixture.

Part B

1. Whisk egg whites, sugar for 1 minutes then add in cream of tartar till stiff.
2. Add 1/3 of the egg white into batter (part A) and mix well.
3. Pour the mixture back to egg white and fold well till the mixture is smooth flowing and glossy.
4. Bang the mould before put into the oven to release excess air.
5. Pour the batter into a 21cm chiffon mould at 180 deg and bake for 45 - 50 mins.
6. When the cake is done invert the cake to cool, remove the cake from the pan only when it is completely cool.