Pandan Chiffon Cake

I finally brave my courage to bake chiffon cake, chiffon cake is 1 of the easiest cake to make but its easy to fail. My 1st attempt wasn't good, my dad complain that the chiffon cake is hard, not soft enough, my mum commented not fluffy enough, my sis.. just say 1 word.. fail.. so demoralizing right! So after my failed 1st attempt of pandan chiffon cake, i decide to try orange chiffon cake last sunday and it turn out to be a great success.. keke.. the cake is soft.. fluffy and not too sweet but somehow the aroma of the orange flavor is not strong despite of putting orange amulco in, most probably i did not put enough of it.

Ingredients for egg yolk mixture:
6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring
80 gm. caster sugar
140 gm. Cake flour

Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar

Method:
(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.