Pandan chiffon cake

My mum used to bake chiffon cake when I was little.
I remembered that she used to bake with a tube pan.

The tube in the center of the pan lets the hot air circulate

so the heat can reach the center of the cake.

We had to invert the cake immediately to keeps the cake

from shrinking.But I like to use round pan cuz it's look more presentable.

Recipe
Ingredients

5 Egg yolks
70g All purpose flour
35g Castor sugar

50ml Corn oil
30ml Coconut milk

2tsp Green food coloring

5 Egg whites
35g Castor sugar
1/2 tsp Cream of tartar

Method

(1)Sift dry ingredients.
(2)Mix egg yolk and sugar in a mixing bowl beat till pale(Make sure the color is pale) in colour.
(3)Add green food coloring.

(4)Then put the oil into the mixture and beat well.
(5)Slowly add the dry ingredients into the mixture.
(6)Gradually add in coconut milk into the mixture.

(7)Set aside the cream mixture and beat the egg whites and sugar till stiff. (Don't over beat)
(8)Combine into the cream mixture slowly and beat by beat.

(9)Bake for 25-30minutes at 350F.

Recipe for plain chiffon cake

Ingredients

5 Egg yolks(Large)

70g All purpose flour

35g Castor sugar

70ml Corn oil
5 Egg whites(Large)

35g Castor sugar

1/2 tsp Cream of tartar

Method

(1)Sift dry ingredients.

(2)Mix egg yolk and sugar in a mixing bowl beat till pale in colour.

(3)Then put the oil into the mixture and beat well.

(4)Slowly add the dry ingredients into the mixture.

(5)Set aside the cream mixture and beat the egg whites and sugar till stiff. (Don't over beat)

(6)Combine into the cream mixture and bake for 25-30minutes.