Pandan Chiffon Cake (Cooked Dough Method)

Ingredient (A):
70g Coconut milk
40g Pandan juice (Blend fresh screwpine leaves & chill in the fridge overnight.  Take the juice from the bottom as the thickest & most fragrant)
50g butter
1/8 tsp pandan paste (Optional)
90g cake flour
5 egg yolks

Ingredient (B):
5 egg whites
80g castor sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven at 170 deg C.
2. In a saucepan, heat the coconut milk, butter & pandan juice together till butter melted.   Add the coconut mixture in sifted flour & mix well.  Follow by egg yolks slowly & mix well & set aside.
3. Whisk egg whites & cream tartar till foamy & add in sugar whisk till stiff.  Add 1/3 meringue into the cooked dough & fold well.
4. Pour mixture back to the balance meringue & fold well till the mixture is well mixed.  Then pour into a 21cm chiffon mold.
5. Bake at 170 deg C for the 1st 10mins, then use 150 deg C for 35 mins.  Invert the cake to cool, unmould when completely cooled.

(Tip: Fold fast when the dough is still warmed)