Silky soft aromatic Pandan Chiffon cake

#pandanchiffoncake
#kitchenaid
#chiffoncake
lngredients:
- Pandan leaves 3-5
- Egg yolk - 3
- Castor Sugar - 10g
- Oil - 20ml
- Coconut milk - 50ml
- Pandan juice - 30ml
- Cake flour - 60g
- Egg white - 3
- Cream of tartar - 1/8 tsp
- Castor sugar - 40g
Preheat the oven at 175 degree celsius
Instructions:
Cut the pandan leaves into small pieces and add little water and blend them in a mixer jar, strain the juice out of it.
Separate the egg whites and yolks.
In a large mixing bowl add the egg whites and beat till its foamy.
Add in the 1/8 tsp of cream of tartar and beat well.
Then add in the 10g of castor sugar beat till it forms stiff peaks.
In a clean bowl add in the egg yolks and beat well, add 40g of castor sugar, oil, coconut milk, pandan juice and beat well.
Then fold in the sifted cake flour into the wet ingredients.
Fold in the egg whites into the batter gently.
Pour the batter into the prepared tin.
Bake at 150 degree celsius for 40 minutes.

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