Pandan Chiffon Cake

Recipe

Ingredients
90g    egg yolk
84g    castor sugar
55g    corn oil
1.5g   salt
+/-    pandan juice
+/-    vanilla essence
153g   coconut milk 
1/2tsp pandan paste 
165g   plain flour 
6g      baking powder

169    egg white
113g  castor sugar
1g     cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth. 
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.