Pandan chiffon cake

Recipe from aunty yochana

Ingredient:
Egg yolks mixture:
6 egg yolks
150g coconut milk
1/4 tsp salt
4 tbsp oil
1/2 tsp Pandan Paste
80g caster sugar
140g Cake flour

Egg White Mixture:
6 egg white
1/4 tsp Cream of Tartar
100g caster sugar

 

Method:
Mix all the egg yolk ingredients together till smooth.

Whisk egg white with cream of tartar and gradually adding the sugar until stiff peak forms.

Gently fold egg yolk mixture with egg white mixture until blended.

Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 mins or until cooked.

Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.