I adapted this recipe from Anncoo Matcha Marble Chiffon Cake.**http://www.anncoojournal.com/2012/11/matcha-marble-chiffon-cake.html#more**
Instead of whole cake I make them into cuppies because we're giving the cuppies as gift to Mishu's Chinese school teachers and parents. The special of this recipe is that it's doesn't have tartar cream and baking powder which is healthy because it's has all natural ingredients.
1/2 cup cake flour
1/2 cup all purpose flour
4 large eggs yolk(room temperature)
5 tbsp sugar
180 ml coconut milk
100 ml vegetable oil
2 tbsp pandan flavor paste
4 large egg white(room temperature)
1 tbsp corn flour
1/2 cup sugar
1:Preheat oven to 330 F.Sift flour twice. Combine egg yolks and sugar in a bowl and mix well. Add water and vegetable oil and blend together. Add flour and mix well with a hand whisk. Set aside.
2: Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
3:Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Using a rubber spatula and fold the mixture well.
4:Take 1/4 of the plain batter and mix with the pandan paste together in a small container.Prepare cupcake liners in 2 muffin pans.Spoon plain batter into the paper cups until 1/2 level of the cup,then spoon 1-2 tbsp pandan batter on the top.Continue the same process till all the batters are used up. Use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.
5:Place in the oven at the middle rack and bake for about 20-25 minutes.
When cake is done, remove from oven and leave cake to cool in pan for 5 minutes before remove to wire rack..