PANDAN CHIFFON CAKE

Ingredients :
(Recipe adapted from here)

100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I used 1.5 tbsp)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (I reduced to 40ml)
¼ tsp Green Colouring (I replaced with 1/8 tsp of pandan paste)
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°. (I preheat at 180C)

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins. (I used mini chiffon tins and baked for about 30mins)

Turn tin over on a cake rack to cool before loosening cake.