Pandan Chiffon Cake

Ingredients

Group A

• 50g of self-rising flour    50 克自发粉
• 10g of custard sugar    10 克砂糖 
• 15g of cooking oil    15 克菜油
• 25g of pandan leaves extract    25 克班兰叶汁
• 3 egg yolks    3 颗蛋黄

Group B

• 3 egg whites    3 颗蛋白
• 30g of custard sugar    30 克砂糖
• few drops of white vinegar    几滴白醋

Steps 

1. Sift the self-rising flour 3 times.     自發粉过筛3回。
2. Separate the egg yolks and egg white into 2 containers.    把蛋黃和蛋白分別放入兩個容器。
3. Group A: Put the egg yolks and sugar into mixing bowl and hand whisk to blend the ingredients. Pour in the cooking oil and stir well. Fold in the self-rising flour and pandan leaves extract to have a smooth batter     把蛋黃和糖倒入盆﹐ 用手打蛋器打勻。加入菜油搅拌, 然后拌入自发粉和班兰叶汁至均匀光滑的面糊。 
4. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
5. Beat the egg white mixture to stiff peak .     繼續攪拌蛋白霜至硬性发泡。
6. Fold in 1/3 of egg-white mixture (Group B) into egg-yolk batter (Group A), then pour back into balance egg-white mixture (Group B) and well fold-in.     把1/3 蛋白霜拌入蛋黃糊，然後倒回其余蛋白霜里拌均匀。
7. Pour the batter into baking tray.    把面糊倒入烤盘。
8. Bake the cake at 160°C about 5-10 minutes, move out and make few cuts on surface. Continue baking for 40-45 minutes, or until fully-cooked.    放入烘炉以160°C烘约5-10分钟，取出在表面划几刀后;再继续烘40-45分钟或完全熟透。
9. Place the cake upside down on a bottle to let it cold down.    取出蛋糕表面往下底部向上置在瓶子上放凉。