Pandan Chiffon Cake

I got this recipe from lasang pinoy, not too sweet just right.Next time I will use the fresh or frozen pandan paste for more pandan flavor. This could be good for cupcakes or a jelly roll cake iced with cream cheese icing  filled with ube haleya or macapuno.I used a tube pan or angel food cake pan but  you could use 2-8"round pan too.


4 eggyolks(room temperature)
5egg white(room temperature)
3/4c. cake four(  I used swan brand)sifted
1t. baking powder
5T. coconut milk
1/2c. powdered sugar
11/2T. vegetable oil
a pinch of salt
1t. pandan paste
1/2t of cream of tartar

-preheat oven to 350
-cream yolks and half of the sugar until creamy and thick
-add sifted  flour,baking powder,vanilla,cocomilk,oil,pandan paste,salt into the yolk mixture mix well and set 
  aside.
-in a different clean bowl beat eggwhites until stiff, add cream of tartar and the rest of the sugar beat it until stiff that the egg white will hold it shape when you lifted the beater.
-fold 1/3 of the white mixture to the yolk fold gently, add the rest of the eggwhites and fold it gently
pour into a grease pan and floured pan and bake for 45 minutes or until toothpick inserted comes out clean
-invert into a cooling rack for 10 minutes
-do not remove cake until totally cooled down
-loosen side with a butter knife or spatula, leave it on wire rack to cool down.


-Sorry no finish product pictures, inubos na  nila .