Pandan Chiffon Cake

Ingredient (a)
low protein flour, 100gm
baking soda, 1 1/2 tsp
icing sugar, 80gm
6 egg white
8 egg yolks
corn oil, 1 3/4 tsp

Ingredient (b)
100ml fresh coconut milk
1 tsp pandan essence (optional)
1 tbsp fresh pandan juice (grind 3 pandan leaves with 1 tbsp of water)
1 tsp cream of tartar



Method:

1. Blend the shredded pandan leaves with coconut milk and sieve.

2. Beat egg yolks with 50gm sugar till sugar is well dissolves. Whisk in coconut pandan milk, corn oil and salt till evenly mix.

3. Sift over cake flour & baking powder. Fold till mixture is smooth and free of lumps.

4. In a clean dry bowl, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining sugar and beat till stiff.

5. Add 1/3 beaten egg whites to the yolk batter, fold till combined.

6. Slowly fold the mixture into the remaining egg whites.

7. Pour batter into a non-greased 9" tube pan and bake in preheated oven at 180 deg cel for 45-45mins or till golden brown.

8. Remove the cake from oven and invert to cool completely before unmoulding.