Pandan Chiffon Cake.

PANDAN CHIFFON CAKE
Source: Mamafahmi Spice and Splendor

Ingredients :

(A)

5 egg yolks (size A)

60g oil

70g thick coconut milk (I used the ones in the box)   

80g cake flour

1/2 tablespoon pandan leaves juice *

1/4 teaspoon pandan paste *

(* Note : I used pandan essence and green food coloring)

(B)

5 egg whites

110g fine granulated sugar

1/2 teaspoon cream of tartar

Method :

1. Cream (A) until well mixed.

2. Beat (B) until stiff.

3. Fold (A) into (B) very slowly, making sure the mixture doesn't collapse.

4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.

5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only.