Pandan Chiffon Cake

Ingredients:
9 egg yolk
9 oz sugar
6 oz flour
2 oz pandan juice
7 oz coconut milk
1 teaspoon green colouring
2 teaspoon baking powder
9 egg whites
½ teaspoon cream of tartar or ½ teaspoon salt
2 Tablespoon corn oil

Method:

Whisk egg yolk with half of amount of sugar until thick.

Add colouring, pandan juice, coconut milk and corn oil. Stir well.

Fold in flour and baking powder.

Whisk egg white, cream of tartar until stiff.

Add in remaining ½ of sugar and whisk until stiff.

Fold in egg yolk mixture into egg white mixture. Bake in oven for 40-45 min at 350 degree Farenheit or 180 degree Celcius.