Pandan Chiffon Cake

Untuk dinda Nana....ni dia resipi kek yang kena dibuat dengan penuh kasih sayang tu... jangan lupa pantang larang kek ni.....hahahahaha...telur and santan kena room temperature...and jangan godak lebih-lebih.

Ingredients:
7 egg yolk
180 grams sugar
1/4 teaspoon salt
100 ml vegetable oil (corn, canola,sunflower oil pun bleh but no olive oil please)
140 ml coconut milk + 20 ml water (mix together)
125 grams flour + 2 teaspoon baking powder (sieve together)
1.5 teaspoon pandan paste (I use pandan emulco)
1 teaspoon vanilla essence
7 egg whites
1 teaspoon cream of tartar

Method:-
(A mixture)
1. Mix 7 egg yolk with sugar and salt. Stir until combined.
2. Add vegetable oil, coconut milk and stir well.
3. Add pandan paste and vanilla essence.
4. Add in flour and mix well (do not over stir)
(B Mixture)
5. In a separate bowl, beat egg whites for two minutes then add the cream of tartar and beat till stiff peaks form.
6. Add (B) mixture into (A) mixture using a big spatula by folding in method, cutting several times into the mixture (but not stirring them or whipping them). Each time keep on adding 3 scoops of (B) into (A) and mix until the white mixture is folded into the green mixture.
7. Pour mixture into 24 cm tube pan. Mixture should only fill up to 3/4 of the pan to leave room for the cake to raise.
8. Bake in a preheated oven 350F for 1 hour.
9. Remove cake from the oven and invert cake pan. Leave to cool completely before cutting cake.