PANDAN CHIFFON CAKE

A fine recipe from a friend...i tried it twice, and its wonderful. Easy n fast! May change the pandan to orange, but i'll prefer the original. Guess what?! My daughter (only a small kid) can gobble up 3-4 pieces at a time!

(A):
15g Sorbitor / Glycerine
135g Egg yolk
90g Pandan leafs water
2g pandan flavour
15g Dextrose / sugar
4g Salt
180g Hig ratio flour / low protein flour
17g Coconut cream powder
2g Baking powder
80g cooking oil (mazola corn oil)

(B):
270g Egg white
1g Cream of tartar
150g Sugar

METHOD:

~ Beat (B) together until forms a soft peak
~ Mix (A) together
~ Then mix (B), add on (A)
~ Use scrap to mix gradually, as slow as possible so that air will not gets in the mixture
~ Pour into chiffon cake mould (do not grease the mould)
~ Bake at 180'C for 45-50 minutes.
~ When done, over-turn the cake immediately and let it cool before taking out from the mould