CHIFFON CAKE AGAIN!!!!

PANDAN CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

4  egg  yolks  grade A

13  gm  caster sugar

26  ml  coconut oil/corn oil

1/4  tsp  pandan paste

53  ml  coconut milk

53  gm  cake flour

4  egg  whites  grade A

53  gm  caster sugar

1/4  tsp  cream of tartar

Green food colouring  (optional)

Directions :

1.  Beat together egg yolks and sugar.  The mixture will turn a lighter shade after about 3-4 minutes of beating.  Add coconut/corn oil and continue beating until incorporated.

2.  Once the coconut oil/corn oil has been incorporated, add coconut milk, pandan paste and a drop of green food colouring, (if using), mix well.

3.  Add in the sifted flour and mix until just combined.  Set aside.

4.  In another clean bowl, whisk egg whites until foamy.  Add cream of tartar and continue whisking.  Gradually add sugar (53 gm), whisking until stiff peaks form.

5.  Fold meringue into egg yolk mixture in 3 separate batches.  Fold it gently until no white streaks seen.

6.  Pour into a 21 cm/9 inch UNGREASED tube pan and bake at 170'C for 30 minutes until done.

7.  Once baked, invert the pan to cool completely before unmoulding.  Serve and ENJOY!!!