Pandan Chiffon Cake

Yield: 12 Servings / 27 cm Chiffon Pan

Ingredients:
(A)
6 Egg Yolks
140 ml Coconut Milk
115 ml Canola Oil
100 g Sugar
200 g Cake Flour or Top Flour
2 tbsp Pandan Flavouring
2 tsp Baking Powder

(B)
9 Egg Whites
100 g Sugar
1.5 tsp Cream of Tartar

Instructions:
1.  Preheat oven at 175°C.
2.  Add ingredients in (A) into a mixing bowl.
3.  Mix evenly till smooth and set aside.
4.  Whisk the egg whites in (B) till soft peaks appear.
5.  Add sugar and cream of tartar and continue to whip till stiff.
6.  Divide the egg white batter into 3 portions to mix with the egg yolk batter till well combined.
7.  Bake in preheated oven for 55 minutes.
8.  Immediately invert it after removal from oven.  Leave to cool and remove from mould when cool.

Forest Tea Layered Chiffon Cake

Yield: 12 Servings / 27 cm Chiffon Pan

Ingredients:
(A)
6 Bags of Lipton Forest Fruit Tea
140 ml Hot water
(B)
6 Egg Yolks
100 ml Canola Oil
80 g Sugar
200 g Cake Flour or Top Flour
2 tsp Baking Powder
(C)
1/4 tsp Lemon Emulco
1/4 tsp Strawberry Emulco

(D)
9 Egg Whites
100 g Sugar
1.5 tsp Cream of Tartar

(E)
Cocoa Powder

Instructions:
1.  Preheat oven at 175°C.
2.  Cut the tea bags and pour the tea leaves in a cup.
3.  Pour in hot water and leave it to cool.
4.  Add ingredients in (A) & (B) into a mixing bowl till smooth and well combined.
5.  Divide the batter into 3 portions.
6.  Add in lemon emulco from (C) to one portion and strawberry emulco from (C) to another portion.
7.  Whisk the egg whites in (D) till soft peaks appear.
8.  Add sugar and cream of tartar and continue to whip till stiff.
9.  Divide the egg white batter into 3 portions to mix with the 3 egg yolk batter in Step (6) separately till well combined.
10.  Pour in the original flavouring batter into the chiffon pan and dust with cocoa powder.
11.  Slowly pour in the lemon flavouring batter into the chiffon pan and dust with cocoa powder.
12.  Lastly pour in the the strawberry flavouring batter.
13.  Bake in preheated oven for 55 minutes.
14.  Immediately invert it after removal from oven.  Leave to cool and remove from mould when cool.