Watermelon Chiffon Cake

1. Mix and stir with a whisk for ingredients A until smooth. Then divide the dough into 3 parts:
- take 4 tablespoons plus pandan paste
- take 4 tbsp leave it
- the rest add cocopandan paste and a little red dye
2. Beat egg whites until foamy, add lemon juice, add sugar in 3 stages, beat until stiff peaks.
3. Enter the egg white mixture into each dough.
– 5 tbsp to the green dough
– 5 tbsp to plain dough
– The rest goes to the red dough
Stir back evenly. Put the dough into a piping bag.
4. Spray the green dough thinly around the pan, followed by the white on the thin side, and spray the red batter in the middle.
5. Repeat until 3/4 of the pan.
6. Bake at 150 for 15 minutes, 125 for 45 minutes (I lined the chiffon pan with 2 more pans). Adjust the oven for each, friends.
7. Lift, turn the baking sheet over on the reverse rack. Wait for it to cool then remove the chiffon by hand.
8. Garnish the seeds with melted chocolate.

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