Super Moist Pandan Chiffon Cake

Ingredients
·        Cake Flour              100g
·        Corn Flour              15

·        Salt                       1/4 to 1/2 teaspoon
·        Egg Yolks               6
·        Sugar                    30g
·        Kara coconut milk    225g
·        Sugar                    30g
·        Oil                        30g

·        Pandan juice 100ml (60 leaves + 3/4 cup water and let it settle for 1 hr)

·        Egg White              7
·        Sugar                    55g
·        Cream of Tartar       1/4 tsp or 1/2 tsp lemon juice


Steps:
1)      Pre heat the oven to 160 degree.

2)      Pour the coconut milk into a saucepan and add 30g sugar. Stirring slowly to dissolve the sugar and smoke start to form.

3)      Set aside; add oil follow by pandan juice then cool mixture.

4)      Whisk the egg yolk with the other 30g sugar till thick and pale. Slowly add the warm pandan coconut milk.

5)      Gently fold in the sieved flour and salt.

6)      Using a balloon whisk gently fold 1/3 of the beaten egg whites into the egg yolk mixture and blend well. Follow by two more steps with the balance 2/3.

7)      Place the finished mixture in an ungreased chiffon cake mold. Level and band the filled cake tin 5 times.

8)      Cover the cake tin with aluminum foil and bake in the oven (bottom rack) at 160 degree for 45 mins.

9)      Remove aluminum foil and continue to bake for another 10 to 20 mins depending on oven and size of cake tin.

10)   Remove from oven and immediately reverse it on rack to cool.

11)   Only remove cake from tin when it is completely cool.