Pandan Chiffon Cake

Mixture A :

1. 5 egg yolks

2. 115 ml coconut milk (Santan)

3. 85ml vegetable oil (I use virgin coconut oil)

4. 70g sugar (I reduced to 60g)

5. 150g flour (I used superfine flour)

6. 1 tsp baking powder (see note below*)

7. 1/8 tsp salt (I omitted this)

8. 1 tsp pandan essence and a few drops of green coloring (my Auntie’s recipe uses natural pandan extract, this shortcut is my doing)

Mixture B :

1. 5 egg whites

2. 1/2 tsp cream of tartar

3. 70g sugar (I reduced to 60g)

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk egg yolks with sugar to mix well.

2. Add coconut milk, vegetable oil, pandan essence and coloring.

3. Sift flour and baking powder into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add cream of tartar into the egg whites and beat until foamy.

2. Add sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.