Pineapple Pandan Chifon Cake

Material A

• 4 egg yolks
• 60 ml liquid coconut milk
• 60 ml of oil
• 75 gr low protein flour
• 10 grams of powdered milk
• 20 g fine granulated sugar
• 1 tbsp cocoa powder for sprinkling
• 1 tsp pandan paste
• 1 tsp pineapple paste

Material B

• 4 egg whites
• 75 g fine granulated sugar
• 1 tbsp lemon juice

Method

• Mix ingredients A, sieve the flour & vanilla, make a hole in the middle then add the egg yolks and sugar, stir slowly...then add the liquid coconut milk, stir slowly with a whisk, add the oil, stir slowly until smooth, set aside
• Beat ingredients B, beat putel until foamy, add vinegar/lemon juice, beat again...add sugar gradually (3 stages) beat until stiff peaks
• Mix the putel dough into the ingredient A mixture gradually slowly..
• Divide the dough into 2, add pineapple & pandan paste to each dough
• Put it into the pan alternately, sprinkle each color on top with cocoa powder, flush with pandan mixture, sprinkle again with cocoa powder and so on.. uk 18cm pan without any smearing..
• I bake it in the Popstar 25L Oven by @oxoneonline at 170°c, top and bottom fire for 15 minutes, remove the top slit, then put it in the oven again, lower it to 160, top and bottom fire for 50 minutes..
• After it's cooked, take it out of the pan, let it cool down, take it out

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