OhbinのPandan Chiffon Cake

材料 A：
-5 egg yolks
-150g self-raising flour
-60g castor sugar
-5 tbs cooking oil
-5tbs water

-2tsp Pandan Essence

材料B：
-5 egg white
-1/2 tsp Cream of tartar
-60g castor sugar

Method：
-Whisk ingredients A till smooth and well combined.

-Use high speed to whisk egg whites and cream of tartar until frothy,add sugar slowly. Continue whisking till stiff (peak form)
-Pour in mixture A into mixture B, whisk in one direction until smooth and well-combined.
-Pour into a 22cm chiffon cake tin (don not grease or line)

-Bake in preheated oven at 150C for about 40 minutes。
-Invert the tin once it is out from the oven, leave it cool completely before removing the cake from the tin.