Pandan Chiffon Cake

Ingredients
1) 8 egg yolks
2) 1 cup sugar (210g)
3) ½ cup corn oil (100ml)
4) 1 cup all-purpose flour (140g)
5) 2 tsp baking powder
6) ½ tsp salt
7) 170ml coconut milk
8) 1 tsp vanilla essence
9) ½ tsp pandan flavor
10) ½ tsp pandan paste
11) 9 egg whites
12) 1 tsp cream of tartar


Method
1. Preheat oven at 350F (180C)
2. Beat egg whites with cream of tartar until stiff
3. Combine egg yolks, sugar and corn oil – mix well
4. Double sift flour, baking powder and salt
5. Add flour mixture to egg yolk mixture – mix well
6. Add coconut milk, vanilla and pandan paste – mix well
7. Fold in egg white mixture
8. Pour into an ungreased chiffon cake tin, bake for 45-50min or till cake springs back when touched
9. Invert the cake tin to cool before removing cake