Pandan Chiffon Cake

 

Pandan Chiffon Cake 

A

20g sugar

1/4tsp salt

5 egg yolks

70g oil

20g milk

80g pandan juice / pandan concentrate

B

110g flour

10g cornflour

C

6 egg white

60g sugar

1/4tsp Cream of tartar

Method: 

* In a bowl, mix A set aside.

* Add in Sieved B into A.

* Beat C to stiff peak. Fold into batter.

* Pour in chiffon pan.

* Bake 170°c lower rack, after 20 minutes slit cake. Bake again 160°c 70 minutes lower rack.  Last 11 minutes cover top with pan to prevent from browning.

* Removed from oven turn upside down. 

* After cool, remove from chiffon pan. 

Slit after 20 minutes baked