Pandan Flavor Chiffon Cake By Alex Goh

I bought a couple of Alex Goh's baking books when I was in Malaysia. Nowadays I hardy bake any cake becos the whole family are on-diet.But I promised hubby to bake some cake for his friends..For me, the easiest and simple cake to bake is chiffon cake. This time ,I won't used my old chiffon cake recipe.In fact I adapted Pandan chiffon cake recipe from Alex Goh's baking book.I was amazed with the result!! The cake texture is really moist and soft fine!!

Note: I used a 10 inch tube pan and 2 mini tube pans instead of one 10 inch tube pan.The reason is I'm going to give away these cake to 2 different person.Happy Baking!!

Ingredients:
(A)
4 large egg yolks
120 ml coconut milk
70 ml vegetable or corn oil
1/8 tsp salt
100 gm sugar
150g cake flour,sifted
1 tsp baking powder,sifted
2 drops or 1 tbsp pandan essences

(B)
4 large egg whites
90 gm sugar
1/8 tsp cream of tartar

Method:
1:Preheat oven to 175 C or 350 F.Combine egg yolks,sugar and oil into a mixing bowl,mix well with beater or whisker.
2:Add the remaining ingredients in (A) into the mixing bowl,beat well until smooth.Set aside.
3:Whisk the egg white in electric mixer until soft peak appear.Add in sugar and cream of tartar.Continue to whip until stiff.
4:Fold in 1/3 ingredients (B) into (A) with spatula,mix well.Fold the remaining (B) into (A) until well combined.Pour batter into tube pan and bake for 40-50 minutes.
5:Remove from oven and immediately invert the tube pan upside down.Leave to cool before remove cake from mould.