Pandan Chiffon Cake [Original Flavour]

Baked chiffon cake pretty often recently, both J and I love it very much. After baking so many chiffon cakes I then realised that Pandan Chiffon - the original flavour, was not on my list. This Pandan Chiffon was yesterday's afternoon tea, and the day before was Cheddar Cheese Chiffon. By the way, the chiffon mould I have is 6". A small cake a day, not too much eh?

I did not use green colouring if you are wondering why the colour is not as greenish as the one from bakery.

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
50gm vegetable cooking oil
40ml pandan juice
30ml coconut milk (I used milk)
¼ tsp salt

B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

Methods:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.