Pandan Chiffon Cake

Preheat oven to 180˚C and heat up 23cm chiffon cake tin together.

Place egg yolks and caster sugar in a mixing bowl, mix at medium speed until creamy.

In a separate bowl, mix ingredient B together and pour into mixture A, mix well.

Fold in plain flour and baking powder, mix at low speed until well combined.

In a separate bowl, mix ingredient D at high speed until medium peaks form.

Fold in mixture D into mixture A, mix well. Pour the mixture into chiffon cake tin.

Bake at 180˚C for 45 to 50 minutes or until golden brown.