Pandan Chiffon Cake

Would u believe me if i said this is my first attempt to try chiffon cake? No? Well...trust me, this is my first time. Yep, i know, i have tried a few cake recipes which is very time consuming & even needs at least 2 days to finish the whole cake. Ok..now, what am i thinking?! I was too eager to try the most challenging cake till i forgot the easiest one (i said it easy coz already try it ^^,).


Its started when i went to bakery supply shop to hunt another cake pan & square cake ring (for another challenging recipe :D) & i found this chiffon cake pan. Then i just stand there for a good 5 minutes, starring at the cake pan & asking myself, why i still didn't try chiffon cake? What i'm waiting for? So, instead of another cake pan, i grab chiffon cake pan & went straight to home to search chiffon cake recipe in my recipe collection & decided to try this pandan chiffon cake. Here the recipe...


Oh..by the way, i didn't manage to get square cake ring tho, so, anyone who know where to find it, let me know ok :)..

Pandan Chiffon Cake
Source : Rima

• 100g cake flour
• 1 tsp baking powder
• 2 tbsp pandan juice or 1 tsp pandan paste
  
• 100ml coconut milk
• 4 egg yolks
• 50ml corn oil
• 1/4 tsp green coloring - i didn't used
• 5 egg whites
• 1/4 tsp cream of tartar
• 100g caster sugar
• Pinch of salt 

Preheat oven to 170C.
Extract pandan juice from finely pounded pandan leaves & add to coconut milk.
In the big bowl, add egg yolks, 50g sugar, oil, coloring, salt & coconut mixture, mix well using hand whisk.
Sift cake flour & baking powder & fold into the mixture, mix until smooth. Set aside.
Beat egg whites & cream of tartar at high speed until foamy. Add remaining 50g sugar & beat until stiff.
Slowly fold the egg whites mixture into the egg yolks mixture until well combined.
Pour mixture into an ungreased 22cm chiffon tin & bake for about 50 minutes.
Turn tin over on a cake rack to cool before loosening the cake.