Pandan chiffon cake

Ingredients

• 3 egg yolks
• 20 g sugar
• 3 egg whites
• 1/4 tsp cream of tartar
• 45 g castor sugar
• 100 ml pandan juice
• 45 ml vegetable oil
• 100 g plain flour
• 10 g corn flour
• 1/8 tsp baking powder

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Preparation

• Beat egg yolks with 20 g sugar until pale. Whisk in pandan juice until incoporated.
• Add all dry ingredients gradually, beating at low speed. Fold in oil last.
• Whip egg whites with cream of tartar until foamy. Add in the rest of the sugar and beat until stiff peaks are formed.
• Fold half of the egg white mixture into the egg yolk mixture. Slowly stir and fold until blended.
  
• Pour the whole of the egg yolk into the egg white mixture. Gently fold until combined.
• Pour batter into an ungreased chiffon pan. Bake at 175°C for 40-45 mins.

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