Pandan chiffon cake

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(Sorry forgot to take photos for this one)

Ingredients

  • 6 eggs
  • 55g cake flour
  • 30g coconut milk
  • 30g pandan juice
  • 40g vegetable oil
  • 150g sugar

Steps

  1. Beat egg whites with sugar until soft peaks form
  2. In another bowl, add egg yolks and mix with vegetable oil, coconut milk, and pandan juice
  3. Fold the egg whites into the egg yolk mixture
  4. Bake 320°F for 12 minutes, 250°F for 20 minutes

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