PANDAN CHIFFON CAKE 2

Ingredients
(Refer to recipe here. I followed kiamnianwong's recipe. This recipe produces a more moist texture which tastes nicer)
6 egg yolks

100g caster sugar (I reduced to 85g)

115ml corn oil

140ml coconut milk

200g cake flour (I used top flour)

2 tsp baking powder

¼ tsp salt

2 tbsp pandan juice (I used 3 tbsp)

2 tsp vanilla essence

1 tsp pandan essence

Meringue:

9 egg whites

100g caster sugar

1 tsp cream of tartar

Cake tin 25” (I used 5 mini  cake tines)

Baking time (170C) for 55 mins (I baked at 180C till golden brown)

Method:

Please follow the method here