PANDAN COCONUT CHIFFON CAKE

Thanks Mandy Ng for the recipe 


PANDAN COCONUT CHIFFON CAKE

A) 5 egg yolk
     50g sugar
     pinch of salt
     30g concentrated pandan juice
     30g thick coconut milk
     60g vegetable oil
     115g self raising flour, sifted with
     1/2 tsp double action baking powder

      Mix everything in (A) according to the sequence, until incorporated

B) 5 egg white
     65g sugar
     1/4 tsp cream of tartar

     Beat egg white till foamy, add cream of tartar & continue beating
     Add sugar and beat until stiff peaks

Note:
1) when fold in meringue with yolk mixture,  
    be gentle so that not many air bubbles may be lost.
2) no need to line baking tin, 7" or 8"
3) bake in preheated oven 170'C for 35min