Pandan Chiffon Cake

Mold:
8 Inch tube pan

Ingredients of batter:
5 egg yolks
20 gm castor sugar
100 gm cake flour
100 ml coconut milk
2 Tbsp pandan juice
3 Tbsp olive oil

Ingredients of egg whites:
5 egg whites
60 gm castor sugar
1/2 tsp cream of tartar

Method:
Preheat oven to 170C (338F).

Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice. Combine well.

Sift in cake flour in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.

Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time.

Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F）, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

Remove cake from the oven. invert the pan immediately. Allow it to cool completely.