Coconut milk 15ml
Pandan paste 1/4 tsp
Corn oil 8ml
1. Sift flour and set aside.
2. Hand whisk egg yolks,oil,milk till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to stiff peak.
5. Fold in egg white mixture into egg yolk mixture in 2 batches.
6. Pour into chiffon tin.
7. Bake in a pre heated oven for about 23 minutes at 170°C.
8. Cool upside down on a bottle.
9. Remove from tin after cake has completely cool.