Pandan Chiffon Cake

I made Pandan Chiffon Cake for Lily's grandson one month old party. I had tried several recipes that used different quantities of eggs and found this recipe is the best. It used 6 eggs and always produced very high chiffon cake unlike the others that I have tried. I have used this to make almond chiffon cake, orange chiffon cake and lemon chiffon cake before. 

The above is the picture of the Pandan paste that I used, usually selling for 99 cent at the Asian grocery store.  This is the brand and paste that I recommend to produce a fragrant cake, essence and powder form are not recommended. 

Ingredients:

(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

Method:

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 with a flat plastic knife or icing knife and gently remove the cake.

My Note:
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Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.