Pandan Chiffon Cake

My second try making pandan chiffon cake
The first one failed miserably, the cake collapsed and wrinkly everywhere, even though texture and taste wise I was quite satisfied
The shape put me off from taking a picture of the cake, we just tear apart and eat it LOL

This time, I was pretty - not fully - pleased with everything, the shape, texture and taste
Now, I guess I am ready to be more adventurous in baking chiffon cakes :)

Recipe is from All That Matters, a recipe for chiffon cake that's lower in sugar and fat - I like! :)

What you need:

A
4 egg yolks
30g fine sugar
1/4 tsp salt
40g corn oil
140g coconut oil + pandan juice
(140g coconut milk blended with 10 torn pandan leaves, and strain)

B
120g cake flour
1/2 tbsp baking powder
(both above to sift 2 times)

C
5 egg whites
50g castor sugar
1/2 tsp cream of tartar

1. Whisk yolks and sugar til sugar dissolves
2. Add in oil and salt, whisk and add in coconut milk with pandan juice, stir well
3. Fold in sifted flour mixture and mix well
4. In another bowl with mixer, beat the egg whites til frothy. Add in sugar gradually and beat til soft peak (flop)
5. Add in cream of tartar, beat til stiff peak
6. Fold in 1/3 of the whites into the yolk mixture with spatula til incorporated
7. Pour the mixture into the remaining egg whites and fold in gently til incorporated
8. Pour batter into 21cm chiffon tube pan. Bang the pan lightly on the table to get rid of the air bubbles
9. Oil a piece of aluminium foil and cover the pan loosely. Bake in a preheated oven of 170degC for 10 mins
10. Lower the temperature to 160degC and bake for 20 mins
11. Lower the temperature to 150degC and bake for 10 mins. Remove foil, bake 5-10 minutes to brown the surface
12. Remove from oven and immediately invert the pan and let cool completely
13. When it's completely cooled, run a sharp knife along the edges to remove the cake from the pan

So soft and fluffy with great taste, too - yum! :)