PANDAN CHIFFON CAKE
5 egg yolks (size A)
70g thick coconut milk (I used the ones in the box)
80g cake flour
1/2 tablespoon pandan leaves juice *
1/4 teaspoon pandan paste *
(* Note : I used pandan essence and green food coloring)
5 egg whites
110g fine granulated sugar
1/2 teaspoon cream of tartar
1. Cream (A) until well mixed.
2. Beat (B) until stiff.
3. Fold (A) into (B) very slowly, making sure the mixture doesn't collapse.
4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.
5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only.