Pandan Chiffon Cake

First attempt of chiffon cake, second dessert from pandan, adopted from Christine Recipe. I will say this is healthy because it is less fat and less flour. However, you wouldn't feel too full even after taken two to three pieces.



Ingredients:
(A) Batter
5 egg yolks
20gm caster sugar (or reduced to 1 tbsp)
100gm cake flour (or 1 cup)
1 tsp baking powder
100ml coconut milk
2 tbsp pandan juice (concentrate, refer to the note in Ogura's recipe)
3 tbsp olive oil (or canola oil)

(B) Egg Whites
5 egg whites
60gm caster sugar (1/4 cup or 5 tbsp)
1/2 cream of tartar

Directions:
1. Preheat oven to 170 C degree.
2. Beat egg  yolks and mix in sugar. Add coconut milk, pandan juice to combine well.
3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well, then add in oil. Set aside.
4. Use a large clean dry bowl, beat the egg whites until bubbles form. Add the cream of tartar. Mix well, add the 60gm sugar in three batches, beat well between each addition. Beat until stiff peaks form.
5. Spoon out 1/3 of beaten egg whites and fold into the egg mixture. Lightly fold in the rest until just combined.
6. Pour into the cake pan and knock on the table to release any trapped air. Sprinkle some white sesame seeds on top.
7. Bake in preheated oven for about 35-40 minutes.
8. Remove cake from the oven and invert the pan immediately to allow to cool completely before any cutting.