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Pandan Chiffon Cake

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    3 tbsp  pandan juice
    half tsp  pandan paste
    110 g  fresh egg yolks, (around 6 egg yolks)
    150 g  coconut milk
    60 g  vegetable oil
    50 g  caster sugar
    150 g  cake flour
    3/4 tsp  double acting baking powder
    pinch  salt
    210 g  fresh egg whites, (around 6-7 egg whites)
    1/2 tsp  cream of tartar
    100 g  caster sugar

1. Preheat the oven to 170C for at least 15 minutes

2.panda all wet ingredients and sugar together until smooth. Sift cake flour, double acting baking powder and salt over the bowl and stir until batter formed.

3. Whip egg whites until foamy, then add cream of tartar. Whip until soft mounds form. Add sugar at a time and whip until soft peak stage. (If using an electric mixer, use medium speed.)

4. Stir of the egg white meringue into the egg yolk mixture to lighten it. Using a rubber spatula, fold in the rest of the egg whites gently, 1/3 at a time. Stop folding as soon as the egg whites are incorporated.

5. Pour the batter gently into a 23 cm chiffon pan and smooth the surface with the spatula. (Do not drop the batter from a height.) Gently run a knife in a zigzag manner through the batter to eliminate large air pockets and smooth the surface again.

6. Bake on the middle (or lower) rack for 40 min. The cake is done when a wooden skewer emerges clean with a few loose crumbs attached. Suspend the chiffon pan upside down on an inverted glass until the pan is completely cool, about 1.5 hours.

7. To unmould, run a thin flexible knife around the outer edge. Run a wooden skewer around the centre tube. Run the knife carefully under the entire cake.

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