Ingredients (makes one 23cm chiffon tin)
(A)
7 Egg yolk
80g Caster Sugar
80ml Coconut Milk
3 tbsp Pandan Juice
80g Vegetable Oil
150g Cake Flour
1/2 tsp Baking Powder
(B)
8 Egg white
80g Caster Sugar
Method
1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until light-coloured.
3. Add coconut milk, pandan juice & oil. Mix well.
3. Sift cake flour with baking powder twice. Add into egg yolk mixture in 3 batches. Mix until just combined and set aside.
4. Beat egg whites until soft peak. Add sugar in 3 batches and beat until stiff peak.
5. Gently fold in meringue to the egg yolk batter in 3 batches.
6. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
7. Invert the tin immediately and unmould only when the cake is completely cooled.
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