Pandan Chiffon Cake

Ingredients:
Part A
6 Egg White
90g Castor Sugar
1/2 teaspoon Cream of Tartar

Part B
6 Egg Yolks
90g Castor Sugar
180g Self Raising Flour
1/2 teaspoon Salt
90ml Cooking Oil
115ml Coconut Milk
1 teaspoon Pandan Flavoring
5 drops Green Coloring

Steps:
1. Whip up egg white, while gradually adding sugar and cream of tartar.
2. Stop whipping just until stiff. Part A is formed.
3. Beat egg yolk with all the ingredients in Part B until well mixed.
4. Slowly fold in Part B into Part A. Mix in one direction until even.
5. Pour batter into an ungreased tube pen. Bake for 25 to 30 mins until light golden brown at 370F.
7. Remove cake from over and invert immediately.
8. Leave cake to cool, then remove cake from pan.

Notes:
Another coffee cake.

Cost:
Cost to make this cake $5.