Ingredients:
7 large egg whites & 6 large egg yolks
2 1/4 cups (225gm) sifted cake flour
*1 1/2 cups (300gm) caster sugar
1/2 tsp salt
1/2 cup (120ml) vege/corn/canola oil
1 tsp pure vanilla extract
1/2 tsp cream of tartar
1 tbsp baking powder
* sugar split to 250gm for yolks & 50 for whites
(a) orange chiffon
2 tbsp grated orange zest
3/4 cup (180ml) freshly squeezed orange juice
(b) pandan chiffon (estimation - total 180ml)
100ml Coconut milk
80ml pandan leave juice
Method:
1. Separate the egg whites and yolks in separate bowls.
2. Preheat the oven to 170C and ready a 10 inch (25cm) ungreased tube pan.
3. Place flour, sugar, baking powder, salt & orange zest (for orange). Combine all dry ingredients & make a well in the centre of the flour mixture and add egg yolks, oil, vanilla extract & orange juice/coconut milk pandan juice. Beat until smooth.
4. Whisk the egg whites until foamy in a separate bowl. Add cream of tartar and continue to beat until soft peaks form. Gradually beat in the 1/4 cups (50gm) of sugar and beat until stiff peaks form.
5. With a large rubber spatula, gently fold egg whites (in 3 additions) into the egg yolks batter until just blended. Careful not to deflate the batter.
6. Pour the batter into the ungreased tube pan & bake for about 55-60 mins or until wooden skewer inserted into the centre and come out clean.
7. Immediately remove from oven and invert the pan & place on a bottle. Let the cake cool completely before removing from pan.
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