MIXED PANDAN AND VANILLA FLAVOR CHIFFON

Very yummy fragrance  fluffy and soft

This is what happen when I did not wait for 2 hours to cool down before unmoulding it..cos. I was too excited too to cut cut cut.lol  Yeah.. got to learn my lesson to wait..nevertheless yummy soft and fluffy (lol)

MIXED PANDAN AND VANILLA FLAVOR CHIFFON 

Ingredients
150 g Superfine flour/cake flour

5 egg yolks
60 g castor sugar
110 g water (20 g kara brand coconut powder + 90 g water)
70 g canola oil
1.5 tbsp pandan extract
1.5 tbsp Vanilla extract
1 tsp double baking powder

Meringue
5 egg whites
1/2 tsp cream of tartar
70 g sugar

Instructions
Preheat oven at 160C. Sift flour 2 times into a bowl and set aside.
Combine egg yolks and sugar in another bowl mix well
Add coconut milk, mix well. Add in oil and mix well.
Add in flour mix till well combine.

Divide batter into 2 portions 
1) mix one portion with 1.5 tbsp pandan extract
2) mix one portion with 1.5 tbsp Vanilla extract.

Meringue
Beat egg whites until foamy add cream of tartar. Continue to beat.
Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.

Fold the half the meringue into 2 flavor until well combine.
1) Pandan mixture until well combined.
2)Vanilla mixture until well combined.

Using a ladle scope ..one ladle pandan into tube pan mold alternately scope vanilla batter one after another until finished.

Drop the pan 3 times gently on counter top to remove air bubbles. Bake at 2nd lower rack in the oven for about 40 - 50 minutes till fully bake.
When the is done immediately  remove from oven and turn the pan over upside down.
Leave cake to cool in pan for 2 hours before cutting.

Note:
I am using a 18" Chiffon tube pan