Pandan Chiffon Cake

Couldnt find chiffon cake tin in Brisbane. That explains the shape of my chiffon cake.

Ingredient A:
- 3 egg yolks
- 50g caster sugar

Ingredient B:
- 3 eggs white
- 50g caster sugar
- 1/2 tsp cream of tartar

Ingredient C:
- 100mL coconut milk
- 1 tbsp cooking oil
- 1/2 tsp pandan paste
- 75g plain flour
- 1/2 tbsp baking powder

Method:
- Whisk Ingredient A until creamy.
- Mix in Ingredient C. Continue till well mix.
- Add Ingredient B.
- Bake for 45 minutes in 180C preheated oven.

Amount of ingredient listed fit nicely into the shape and size of my silicon mould.
Double the ingredient if your tin is bigger.