Pandan Chiffon Cake

Recipes::

Ingredients A:

- 7 egg yolks

- Concentrated fresh pandan extract

- 150g flour

- 4g baking powder

- 3g salt

- 83g vegetable oil

Ingredients B:

- 7 egg whites

- 100g sugar

Method::

1. Preheat oven to 160 celsius.

2. Combine egg yolks, and pandan extract in a mixing bowl. Sift flour, baking powder and salt. Add flour mixture and sugar into the bowl. Add vegetable oil and whisk everything to combine.

3. In a separate and clean bowl, beat egg white and sugar together till it forms soft peaks.

4. Slowly fold egg white into egg yolk mixture in 3-4 additions.

5. Pour cake mixture into ungreased tube pan.

6. Bake for 45 minutes.

7. Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Loosen side of cake with a knife.