Pandan Chiffon Cake

Finally my pandan chiffon is successful. I have tried a few times for
chiffon cake and most of the time, the chiffon will dropped once
inverted. Thanks to Peng, after she advised that it could be my cake
is still wet. So this time round, I bake about extra 10mins longer.
Indeed, it's perfect now. My kids were so delighted to see this chiffon
being so nicely done. The texture is also very soft and spongy
cos I used a mixture of plain flour and cake flour.

Ingredients for egg yolk mixture:

6 egg yolks

2 Tbsp. Pandan juice

150 gm. coconut milk

1/4 tsp. salt

4 tbsp. Corn oil

1 tsp. Pandan Paste

1/4 tsp. Green colouring

60 gm. caster sugar

70 gm. Cake flour

70 gms. Plain flour

Egg White Mixture:

6 egg white

1/4 tsp. Cream of Tartar

100 gm. caster sugar

Method:

(1) Mix all the egg yolk ingredients together and stir till smooth.

(2) Whisk egg white with cream of tartar and gradually pour in the sugar.

Whisk at high speed until frothy and stiff peak forms.

(3) Gently fold egg yolk mixture with egg white mixture until blended.

(4) Pour into a 9" (23 cm) tube pan.

Bake at 170C for about 40 to 45 min.s or until cooked.

(5) Remove from oven, invert cake onto cooling rack until completely

cooled before removing from the pan.

(6) Slice and serve.