RECIPE | Pandan Chiffon Cake (斑兰戚风蛋糕）

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Ingredients A:
6 pcs Pandan Leaves (香兰叶)
60 ml Water (水)

Ingredients B:
58g (4 pcs) Egg Yolks (蛋黄)
20g Caster Sugar (细砂糖)
36g Corn Oil (玉米油)
68g Coconut Cream (椰奶)
34g Pandan Juice (香兰汁)
76g Self-Raising Flour (自发面粉)

Ingredients C:
108g (4 pcs) Egg Whites (蛋白)
70g Caster Sugar (细砂糖)

6 inches Chiffon Tube Pan
6寸烤盘

Pre-heat oven 145°C: Baked in 60-70 min, top bottom heat, lowest rack
预热烤箱145度: 烤60-70分钟, 上下火, 低层