Pandan Chiffon Cake | Soft and Fluffy (Without Artificial Colouring)
Ingredients: Pandan juice: 5 pieces Pandan leaves 160ml Water 8nos Egg yolk (small, 50g) 90ml Vegetable oil 50ml Coconut milk 150ml Pandan juice 200g Cake flour 1tsp Baking powder 1/8tsp Salt 8nos Egg whites 130g Castor sugar 1tsp Cream of Tartare 8 inch cake mould, 160deg Celsius , 55minutes Music: Credit to Audio Beat Official
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![[Professional Techniques] How to Make a Chiffon Cake Without Fail](https://i.ytimg.com/vi/9wGazGQo3Yw/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLC1SMwUzqFVfpkDEPC4AIVgvqgSrA)
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