Pandan Chiffon Cake

Ingredients

4 egg yolks

70g sugar

75g plain flour

1tsp baking powder

75ml coconut cream

1.5tbsp corn oil

0.5 tsp vanilla essence

1tsp pandan paste

5 egg whites

30g sugar

1tsp cream of tartar

pinch of salt

Method

1. Preheat oven to 175ºC or 345ºF.
2. Cream egg yolks, 70g of sugar until thick n creamy.
3. Add flour, baking powder, vanilla essence, coconut cream, corn oil, pandan paste. Mix well.
4. In clean, dry bowl, beat egg white, 30g of sugar, cream of tartar, pinch of salt until stiff.
5. Mix egg white into flour mixture.
6. Pour into mould n place in preheated oven for 45 minutes.
7. When done, invert immediately to cool down for 10 minutes.
8. Use sharp knife to loosen side n bottom to release cake.
9. Leave on wire rack to cool down further.

Finally! A successful attempt at Pandan Chiffon Cake! I give credit to the new stand mixer Ken gifted to me. (^_^)