Pandan Chiffon Cake

Recipe Source from The Kitchen 70's

Ingredients:

(A)
4 egg yolks
75g canola oil
100g coconut milk (heat up to 80 deg C)
10-20g pandan paste

(B)
4 egg whites

75g caster sugar

1/8 tsp cream of tartar

(C)
85g low protein flour

15g corn flour

• Preheat oven to 160 degrees C.
• Beat egg yolks until thick and pale.  Gradually add in oil, coconut milk and pandan paste.  Beat until well combined.
• Sift flours into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
• Pour batter into an ungreased 8" tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.