Pandan Chiffon Cake 香兰戚风蛋糕

曾经试过做戚风蛋糕，但是都不成功。我觉得烤戚风蛋糕必需注意蛋白的打发程度，蛋白与粉混合的技巧，还有就是温度要刚刚好。温度太高，蛋糕会很快地膨胀起来和裂开。温度太低又不熟。我参考了http://blog.sina.com.cn/s/blog_4a5089ff01009gi7.html终于成功了。好感谢君之的大方分享，谢谢你！大家不要气馁，继续努力研究，一定会成功的。加油！

Ingredients:
A: (Sift)
Cake Flour 100g
Baking Powder 1tsp

B: (Mix Well)
Pandan Juice 1tbsp
Coconut Milk 100ml
Egg York 5
Sugar 50g
Corn/Canola Oil 50ml
Pinch of Salt

C:
Egg White 5
1/4 Cream of Tartar
Sugar 50g

Method:

1. Beat egg whites and tartar at high speed until big bubble, add 1/3 of Sugar. Beat until small bubble, add another 1/3. Beat until smooth add the balance. Beat until stiff peak, put in fridge.
2. Preheat oven to 170C.
3. Mix ingredients B with hand whisk. Add in ingredients A, mix until smooth.
4. Add 1/3 of egg white to step 3, mix with spatula.
5. Fold step 4 to the remaining egg white, slowly mix well with spatula.
6. Pour mixture into an ungreased 19cm chiffon mould and bake for 50 minutes.