Thanks to Ivy, my sis-in-law who share this recipes with me. It was indeed very nice, soft and moist. She has also contributed to my chiffon baking fever. My attempt was considerably successful except that it sank a little when it cools and also crack a little.
Changed the recipe to fit into a 21cm chiffon pan.
75g cake flour
1/4tsp baking powder
4 egg yolks
150ml coconut cream
2 tbsp pandan juice*
80g castor sugar
1tsp pandan essence flavor paste
5 egg whites (crack open and rest for at least 30mins to 1 hour)
1tbsp castor sugar
1/4tsp cream of tartar
*I used about 8 stalks of pandan leave, and grind it, put it in a damp cloth and squeeze out the juice.
1. Preheat oven to 175 degree
2. Combine coconut cream, castor sugar and salt over a small heat till sugar and salt is dissolve.
3. Sieve the cake flour and baking powder.
4. Combine the yolks, coconut mixture, pandan juice and essence. Hand whisk slightly.
5. Sieve (2nd time) in the flour mixture to the yolk mixture. Whisk in till just combine.
6. Whisk the egg whites, add in cream of tartar when there are slight bubbles, followed by adding in of the castor sugar gradually. Whish till stiff peak.
7. Fold in 1/3 of egg white into the yolk mixture gently. Ensure it is well mix. Fold in gently the remaining 1/2 of the mixture. Pour back the yolk mixture back into the remaining egg white. Continue to fold in gently till no streaks of whites present.
8. Pour into a 21 cm chiffon pan. Tap the sides slightly, use a knife, run through the batter in a cirrcular movement aroudn the mould especially the sides.
9. Level and bake for about 45 mins, until golden brown.
10. Remove cake from oven and invert mould immediately. Let it cool completely. Use a long palatte knife to lossen the sides and botton of the cake pan to remove.