Pandan Chiffon Cake

Pandan Chiffon Cake
Ingredients:
6 egg yolks
70g caster sugar
95g corn oil
120g coconut milk
1 Tsp pandan paste
1/4 Tsp salt
155g top flour
1 & 1/2 Tsp baking powder

7 egg whites
50g caster sugar
3/4 Tsp cream of tartar

Method:
1. Sift flour, salt and baking powder.
2. Put the egg yolk and 70g of sugar in a bowl and whisk till the ribbon stage.
3. Add the oil and whisk till batter looks like thin mayonnaise.
4. Add the coconut milk and pandan paste; whisk & mix until combined.
5. Add the sifted flour mixture to the batter and gently whisk until all combined.
6. Next, whisk egg whites till foamy and add the cream of tartar, then gradually add 50g sugar when soft peaks form. Continue to whisk till stiff peaks are attained
7. Fold in 1/3 of the meringue into the yolk batter till all combines.
8. Continue adding 1/3 of the meringue until you have combined all mixture together.
9. Pour into 23cm tube pan & bake in a preheated oven at 170c for 1 hr.