Pandan Chiffon Cake

I baked this pandan Chiffon cake today. It turns out very soft and fluffy. I like the taste and texture of this cake. Hubby said it is as fragrant as those available in the bakery.

This is my recipe:

Pandan Chiffon Cake

Ingredients

A
6 egg yolks
120 gm coconut milk
60 ml Pandan juice
4 tbs corn oil
1/4 tsp salt
80 gm caster sugar
140 gm cake flour

B
6 egg whites
100 gm caster sugar
1/4 tsp cream of tartar

Method

Mix all ingredients A together until smooth. As for B, whisk the 6 egg whites together with cream of tartar and gradually add in the sugar. Whisk till the egg whites mixture turn into stiff peak. Then gradually fold in the egg whites into A. Mix evenly and pour it into a 23 inches pan. Bake at 170 degree celcius for 40 minutes. Once done, remove from oven and invert it into a wire rack. Leave to cool.