Pandan Chiffon Cakes

I have recently brought my Kitchen Aid Mixer and decided to try baking chiffon cake. The receipe i got is from another blogger. Probably the receipe called for 2 tablespoon of pandan essence and i find that its alot. my colleagues and hubby find that it has bitter aftertaste.

In case u were wondering why there are so many pictures. this is to show bakers or ladies who wants to try out the chiffon cake for the 1st time on how each stages will the mixture like.

Recipe:
Ingredient A
1. 4 egg yolks
2. 20g sugar
3. 1/4 tsp salt ( to enhance its taste)
4. 60g oil ( can be corn, olive or sunflower oil)
5. 70g milk ( i use coconut milk)

Ingredient B
1. 100g flour ( please use cake or top flour)
2. 1/2 tsp baking powder ( u can use double action baking powder )

Ingredient C
1. 4 egg whites
2. 100g sugar

Method:
1. Mix (A) till well blend and add (B) till well mix.
2. whisk egg white (C) until soft peaks form and then start to add in sugar. continue to whip till stiff.
3. take 1/4 of meringue and mix with yolk mixture from step 1 until well combined. add the remaining meringue and mix well.
4. power batter into 22cm angel food cake tin and bake 170deg for 40 to 45mins
5. invert the cake after taking it out from oven and let it cool.
6. remove the cake from mould only when its cooled.