Pandan Chiffon Cake

After many failures, I finally found a Pandan Chiffon Cake recipe that works. Thanks to Little Corner of Mine.
http://www.blogger.com/profile/7668014


Ingredients:

(A)
1 3/4 cup all-purpose flour,
sifted1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable or canola oil or olive oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

Steps:

1. Preheat oven to 350'F (175'C).

2. Combine (A) in a bowl. Stir well to blend. Make a hole in the center of the mixture. Put (B) in the center. Beat with an electric mixer until smooth, from inside first. Note: it is important that you beat well. I took at least 4 to 5 minutes.

3. Put (C) in a clean big bowl, egg white in the center, sugar and cream of tartar on the side. Note: it is important that the bowl and beater is clean. Beat (C) until moist peaks formed. Beat egg white first and gradually incorporate the sugar and cream of tartar into the mixture, until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Note: it is important to mix thoroughly, but gently. Turn batter into ungreased 10" tube pan.

4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.