Pandan Chiffon Cake (6.5" mould)

Using 6.5" mould

My 2nd batch for today but it's Pandan Chiffon Cake for Allison. She came home from school & asked what I bake & told her Banana Chiffon Cake

Ingredients:

Group (A)

50g Cake flour

1/16 tsp salt

1/2 tsp baking powder

Group (B)

2 egg yolks

50g castor sugar

25g corn oil/vegetable oil

50g coconut milk

1 tbsp Pandan juice (3/4 tsp Pandan paste)

1/4 tsp Pandan essence

Group (C)

2 egg whites

50g castor sugar

1/4 tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Beat egg yolk & sugar until light & lemon-colored.  Add in the oil, coconut cream, pandan juice, pandan & vanilla essence.  Sift dry ingredients over the mixture.  Mix well until smooth.
2. Beat egg whites slightly foamy, add cream of tartar & beat until soft peak.  Add sugar tablespoon by tablespoon & beat until stiff peak foam & mixture does not slide out of mixing bowl when upturned.
3. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into the mold.  Run a spatula through the batter to eliminate large bubbles in the batter.  Bake for about 45-50 mins or test it by an inserted needle coming out clean.  Remove from oven & immediately revert the cake mould upside down on a wire rack.  Let it cool completely.  Carefully remove from the cake mould.