Pandan Chiffon Cake

Instructions:

1. Heat the oven to 150 degree.
2. Shift plain flour, corn flour, baking powder and pinch of salt until combine evenly. Set aside.
3. Separate the eggs into two bowls.
4. First bowl, whisk the egg yolk with 50g sugar until light pale yellow. Add olive oil and whisk to combine. Pour the egg yolk mixture in the center of the flour. Fold the flour mixture from sides until well combined and no lump. Add coconut milk and whisk to combine until smooth. Do not over mix. Add Panda essence and mix to combine. Set aside.
5. Second bowl, whisk the egg white at low speed until foamy. Add cream of tartar at this state while the egg white is still whisking. Slowly increase the speed at this state and add the rest of the sugar (150g) tablespoon by tablespoon until until glossy and firm, just short of stiff peaks. Do not over whisk.
6. Whisk lightly quarter of the egg white mixture into egg yolk mixture. Do not be afraid to knock out air at this stage. Fold the rest of the egg white mixture slowly quarter by quarter into egg yolk mixture until just combined.
7. Pour the mixture as low as possible into ungreased 22cm aluminium chiffon tin. Gently tap the tin against the table two to three times to remove any large air bubbles. Bake at 150 degree for 10 minute then increase temperature to 180 degree and bake for another 40 minute. A chopstick comes out clean when inserted in the middle of the cake.
8. After taking out from the oven, invert the tin immediately. Let it cool completely.