Pandan Chiffon Cake - by Kim Heahsk

Pandan Chiffon Cake

(A)
Egg Yolk - 5
Vege oil - 50g
Coconut milk - 50g
Pandan paste - 1/2 tsp
(B)
Egg white - 5
Fine Sugar - 120g
Cream of tartar - 1/4 tsp
(C)
Cake Flour -100g

1) Whisk (B) until stiff peak.
2) Beat yolk + milk until de clolor turn bright then add in oil,coconut milk & paste continue mix well (A) .
3) Mix well (A) +(B) add in (C) using cut and old method .
4) Put it into the 170°C preheat oven bake 15minutes then take out cut line then put it again to continue for 35minutes with 150°C.
Enjoy your Table Lamp Chiffon Cake