Coconut Pandan Chiffon Cake

Ingredients:

• 2 eggs (separate yolks and egg whites)
• 70g sugar
• 30ml cooking oil
• 40ml coconut milk (I'm using Kara)
• 1/2tsp pandan essence
• 50g cake flour
• 3/4 tsp baking powder

Bake: 

pre-heat 180 degrees 10 minutes

bake 170 degrees 25 minutes

To-do:

1. Separate egg yolks and egg whites. Egg white put in the refrigerator and will using it later.
2. Use 1/3 portion of sugar and add to the egg yolks. Mix well.
3. Add cooking oil and coconut milk into the egg yolks mixture and mix well.
4. Add pandan essence and mix well.
5. Baking powder add into cake flour and using sieve add into egg yolks mixture.
6. Mix well and now we are beating egg whites with electric mixture until firm peak. (If you keep beating the egg whites, they will quite quickly go from soft peaks to firm peaks. The difference is that firm peaks keep their shape without drooping.)
7. Add the sugar into the egg whites during beating and beat until firm peak (middle peak), not stiff peak.
8. Add a little bit of egg white whipping into egg yolks mixture and mix well.
9. Then add all the egg yolks mixture into the egg white whipping. Mix well, don't overmix.
10. You can sprinkle some almond flakes all over the top.
11. Bake into the air fryer for 25minutes in 170 degrees.