Pandan Chiffon

Ingredients:
6 egg yolks
45g castor sugar
170ml coconut milk
120g Cake flour
1tsp baking powder
1/8 tsp salt
3/4 tsp pandan paste
1 tsp vanilla essence
3/4 tsp pandan essence

6 egg whites
135g castor sugar
1/2 tsp cream of tartar

Method:

1. Preheat oven to 170C

2. Whisk yolks with 45g sugar to get a light batter.

3. Mix coconut milk, pandan paste, vanilla and pandan essence together. Pour it slowly to the yolk batter, while still whisking.

4. Sieve flour, baking powder and salt. Then add it to the egg yolk mixture. Mix till the batter is smooth. Set aside.

5. Whisk the whites for about a minute (with cake mixer), add cream of tartar and continue to whisk for awhile before adding 135g of sugar. To test readiness, overturn the mixing bowl, and the white should not fall.

6. Gently fold half the beaten whites into the green batter and blend well. Then, fold in the remaining whites and mix well. Gentle is the key action here.

7. Slowly, pour mixture into a tube cake tin, bursting as many bubbles as possible.

8. Put the cake into the oven, bake for approximately 50mins until the golden brown.

9. Remove the cake from oven and invert mould on a rack to cool. Allow it to cool for at least 1 hour, before removing from tin.