pandan chiffon cake

I have always like chiffon cake and I've been buying from a local cake shop, their chiffon cake is soooo light and spongy.  I bought a 16cm (about 7") chiffon cake mould recently as this is just the nice size for my small family.  Unfortunately, the chiffon cake recipe in the cookbook that I have is meant for a 22cm cake mould.  I searched the internet for a 7" chiffon cake recipe and found this one.

I had 2 failures (sinking cakes) before getting this cake up and rising, not perfect yet though.  While writing this post, I also found these tips in making chiffon cake, Chiffon Cake Tips and Trouble II. 

Ingredients [A]
> 3 egg yolks (use large eggs, 60g without shell)

> 35g 30g castor sugar

> 70g coconut milk milk

> 55g vegetable oil coconut oil
> 1 tsp vanilla extract
> 1/2 tsp pandan paste

> 1 tbsp pandan juice

> pinch of salt
> 100g cake flour superfine flour

Ingredients [B]

> 4 egg whites (use large eggs, 60g without shell)

> 50g castor sugar

(Note: The blogger has omitted the baking powder and cream of tartar which is called for in the original recipe.)

Method

1. Place egg yolks in a mixing bowl.  Whisk the yolks a little with a hand whisk.
2. Add in sugar and whisk till the mixture turns pale and thick.
3. Add coconut milk gradually, stir to combine.
4. Add vegetable oil gradually, stir to combine.
5. Add vanilla extract, pandan paste, pandan juice.  Stir to combine.
6. Sieve over the flour and whisk till the flour is fully incorporated.  Do not over mix.
7.  Set aside. 

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1.   In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy.
2.  Add half of the sugar amount and turn to high speed and beat the mixture.  Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.  (The soft peak stage is reached when the peaks of the whites curl over and droop slightly.  The egg whites should appear smooth and glossy.  Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)

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1.  Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
2.  Pour batter into a 17cm tube pan (do not grease the pan).
3.  Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
4.  Bake in pre-heated oven at 170° for 35 mins.
5.  Insert toothpick to the centre of the cake, toothpick comes out clean.  When lightly pressed the cake will spring back.
6.  Invert the pan immediately and let it cool completely. 

(Recipe courtesy of happy home baking.)