Click n Enter: Pandan Chiffon Cake

This chiffon cake is my sister favorite cake. I make learn this cake from Mr. Richard because my sister is sick and unable to attend his class.

This cake is health as it use cooking oil and less sugar ( Reduce sugar from original recipe) .

Ingredient

Part A	Part B
50 Sugar	5 Egg Whites
20ml Pandan juice (Extract From Pandan Leaves)	50 Sugar
60ml Coconut milk	1/4" Cream Of Tartar
50ml Corn oil
75g Plain flour
1/2 tsp Baking Powder
35g Corn Flour

Method:

Sift flour, baking powder and corn flour
Beat the egg yolks and sugar at maximum speed for until double portion (creamy)
Mixed pandan juice, coconut milk and corn oil together and mix with egg yolk mixture at low speed.
Add flour, baking powder and corn flour into egg mixture and whisk until well mixed.
Whisk egg,whites sugar and cream of tartar until stiff with a clean bowl.
Add part (A) into meringue until batter is smooth and well mixed.
Pour into chiffon mould and bake at 180C at lowest rack for 1 hour. (Depend you size and type of oven. I using a small oven)
Take out from oven and reverse the whole mould.
Let it cool down before remove cake from mould.

Pandan Chiffon Cake