Chiffon cake (success)
Correction: Cake Tin is in cm not inches Here are four different recipes that all work. I’m using the Anna Chan recipe. My adjusted recipe 18cm bake tin (less sweet) bake 35- 40minutes: Group1: Egg yolks: 3 (whisk at speed 6 with sugar 5 minutes) Sugar: 20g Coconut oil: 20ml Full cream milk: 65ml Cake flour: 60g Baking powder: 3/8 tsp (half of 3/4 tsp) Salt: 1/16 tsp (half of 1/8 tsp) Vanilla essence: 1 tsp Group 2: Egg white: 3 (whisk at speed 4, 1-2 minutes) Cream of tartar: 1/4 tsp (speed 4, 45 second) Sugar: 40g (speed 4, 45 second) Steps: 1. Preheat the oven to 170celcius. 2. creamed the egg yolk with sugar first for 5 minutes on level 6 on the mixer, using the wire whisk. The volume of the batter will triple you have a nice and light batter. 3. Mix the corn oil, coconut milk, pandan paste, vanilla together and add it slowly to the mixture while whisking. 4. After that sift the flour into the batter and use the same wire whisk at speed 4 to combin