Recipe for Pandan Chiffon Cake

I just realized that I did not post the recipe for this cake earlier because I failed and when I finally succeeded, I was so excited that I totally forgotten about posting the recipe.

I am thinking of baking one this coming Chinese New Year.

For previous post on my success click here

Here is the recipe and tips:

The recipe is from Little Corner of Mine

(A) 1 3/4 cup all-purpose flour, sifted

1 Tbp. baking powder

1 tsp. salt

1/2 cup sugar

(B)

1/2 cup vegetable or canola oil

6 egg yolks

3/4 cup coconut milk

1 tsp. pandan paste

(C)

6 egg whites

1/2 tsp. cream of tartar

3/4 cup sugar

Steps

1. Preheat oven to 350'F (175'C).

2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.

3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.

4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Some tips:

1. make sure the egg whites are beaten really well

2. Separate the yolks from whites, make sure not even one bit is mix - else the white will not whip to stiff peaks