Pandan Chiffon Cake

Pandan Chiffon Cake

(recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)
{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar
{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **
{C}
7 eggwhites
1/2 teaspoon cream of tartar
{D}
3/4 cup white sugar
**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Cooking Instructions:

1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

source : pinoyinoz