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 combine the flour into the batter. 
5. Now it is time to whisk the whites. Make sure you clean the mixing bowl properly. If there is any oil or yolk in it, you will have difficulty whisking your whites. One good way to ensure this is to clean the bowl using a bit of kitchen paper dampened with vinegar. Make sure your egg whites are at room temperature. Make sure they are fresh. For 5 egg whites, whisk at speed 4 for one minute. The resulting mixture should be foamy. Then add Cream of Tartar and whisk for 45 seconds, then add the sugar gradually over the next 45 seconds. Done. Works 100% of the time and takes the guess work out of when the whites are ready. If you are whisking 9 egg whites, its 1 minute at Speed 4, add Cream of Tartar, 1 minute at Speed 8 and gradually add the sugar while whisking at speed 8 for another minute. If you overbeat it, it will become dry and lumpy
6. Add one third of the meringue to the green mixture and mix it with a spatula so that you get a light green batter which is easy to fold. Then add the rest of the meringue to the batter and GENTLY fold the mixture in. This is where people get superstitious. Some say you must go only in one direction. 
7. Before you pour the mixture into the tin, give your batter bowl a few sharp blows by banging it on the table. This will get the big bubbles to rise to the top and burst.
8. Pour the mixture into the cake tin slowly making sure that as many of the big bubbles burst while the batter flows over the rim of the cake tin. Just keep pouring the batter into the same portion of the tin.
9. After all the batter is transferred into the tin, use a chopstick to go round the tin a few times to release any bubbles still trapped at the bottom or side of the tin. Then smoothen the surface properly with a spatula after you do this because if you don’t, the cake will crack along the same path of your chopsticks!
10. Once baking is done, overturn the cake and let it cool. Use either a bottle or a funnel to elevate the cake. Can wrap the tin with wet towel to cut the cake in 1 hours.