Pandan Chiffon Cake

Dad decided to come over to my place one day to make some Pandan Cakes. I guess that's our way to bond, we love to bake stuff! :) The problem was that he was a professional baker, well, he used to own a bakery, self taught, so his style of baking is more, free style. Me, being the anal one, likes everything to be perfect. So it was... challenging. Haha...

So anyway, I got this recipe from someone else, but it was altered, so I'll just called it mine. :)

PART A:
3 egg yolks
50g caster sugar
60g oil
70g coconut milk
1 teaspoon baking powder
pinch of salt
1 tablespoon pandan juice
1/2 teaspoon pandan essence
100g cake flour

PART B:
5 egg whites
50g caster sugar
1/2 teaspoon cream of tartar

Yields 4 small cakes

1. Preheat oven 180C.
2. Mix everything in PART A together, except for the cake flour. Sift flour into batter until combine.
3. Whisk everything in PART B until stiff and glossy.
4. Add 1/3 of the whisked egg whites into the pandan batter to get a light green batter. Gently fold rest of the egg whites into the pandan batter.
5. Pour the batter into the cake tins. Give the tins a few sharp bangs on the table to release the trapped air bubbles.
6. Place the tins into the oven at the lowest rack for about 45 minutes , or until the crust is golden brown.
7. When the baking is done, overturn the tins and let it cool.
8. To remove the cake, use a sharp knife and with one movement, separate the sides of the cake from the tins.