Pandan chiffon cake

Love to eat pandan cake, love the softness. Pandan cake is expensive at Bengawan, but taste good. This prompts me to bake my own chiffon cake. Can eat many slices at one go and won't feel the pinch. 

Ingredients:

4 egg yolks

13g caster sugar

26ml coconut oil (you can use any vegetable oil)

1/4 teaspoon pandan paste

53ml coconut milk

53g cake flour

4 egg whites

53g caster sugar

1/4 teaspoon cream of tartar

Baking time is 35 minutes at 150 degree. Adjust higher after 15 minutes

Size: My tube pan is diameter 18 cm and height is 8.5 cm. 

Steps:

1. Beat together egg yolks and 10g sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add coconut oil and continue beating.
2. Once the coconut oil has been incorporated, add coconut milk and pandan paste. 

3. Add the sifted cake flour and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until foamy.
5. Add cream of tartar and continue whisking.
6. Gradually add sugar, whisking all the time until the egg whites form a stiff peak.
7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
9. Transfer the cake into a tube pan and bake at 150°C for first 15 min, then adjust to 170°C for the remaining time. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking. (I always use aluminium foil to cover over the cake because my oven will make the top of cake quite brown, I don't want to have very brown cake)

Tip: Lower baking temperature can prevent the cake from exploding and cracking on top. 

cover with aluminium foil while baking if the top of the cake is very brown.

Turn and let it cool on top of a metal rack