Pandan Chiffon

Ingredients:-

(A)
3 Eggs Yolk
1tbsp Pandan Juice
75g Coconut Milk
1/8tsp Salt
2tbsp Oil
40g Caster Sugar
70g Self-Raising Flour

(B)
3 Eggs White
1/8tsp Cream of Tartar
50g Caster Sugar

Method:-

Beat up egg yolks. Add sugar, salt, oil, coconut milk and pandan juice mix well till sugar dissolves.

Fold in flour until batter incorporated.

Beat egg whites with cream of tartar till foamy, add sugar gradually and beat in high speed untill stiff peak form.

Fold in 1/3 of egg white foam into egg batter and mix evenly. Pour into remaining egg white foam and fold till evenly combined.

Pour batter into a tube pan or cake pan and bake on preheated oven at 180degC for 45 minutes or until cooked.