Pandan Soft Chiffon Cake - Asian Screwpine Cake. - cooking recipe

Ingredients

250 ml thick coconut milk
54 ml sunflower oil
200 g cake flour
5 egg yolks
7 egg whites
1 teaspoon pandan extract
1 teaspoon baking powder
1/2 teaspoon cream of tartar
210 g caster sugar
1/4 teaspoon salt

Preparation

Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
Pour into a 25cm / 10\" ungreased tube pan. Bake in oven at 175\u00b0C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.