ingredients
part a
5 egg yolks
80g castor sugar
20g pandan juice
60g coconut milk
50g corn oil
75g plain flour
1/2tsp baking powder
35g corn flour
part b
5g egg whites
70g sugar
1/8 tsp cream of tartar
instructions
part a
- beat egg yolks and sugar at maximum speed for about 1 minute (beat 1.5 minutes for double portion)
- mix pandan juice, coconut milk and corn oil
- add into egg mixture at slow speed
- sift flour, baking powder and corn flour into egg mixture
- whisk briefly until well-blended
part b
- whisk egg whites, sugar and cream of tartar until mixture is stiff
- add part a into stiff mixture and stir well until batter is smooth, flowing and glossy
- pour into chiffon mould and bake at 180 degrees celsius on lowest rack for 35-40 min
- to test for doneness of cake, bake until cake rises high and then starts to shrink (a little)
- once done, flip upside down on cooling tray & leave to cool
*for new chiffon mould, bake empty at 240 degrees C for 1 hour and let cool before using