6 Egg Yolks
75 ml Corn Oil
60 ml Pandan Juice
1/2 tsp Pandan paste
120 gr Top Flour
6 Egg Whites
1/2 tsp Cream of Tartar
110 gr Castor sugar
1. Whisk ingredients A till well combined, add in ingredients B and mix well, set aside.
2. Whip ingredients C till foamy, gradually add in ingredients D and whisk until medium stiff peak form.
3. Mix egg white mixture into egg yolk batter gradually and stir gently till well incorporated. Pour mixture into 21 cm chiffon molud.
4. Bake in a preheated oven at 160C for 45 minutes or till cooked. Remove and invert, set aside. Unmould once the cake is cool.