Triple Flavour Chiffon Cake

5 eggs yolk
40gm sugar
90ml milk
75ml corn oil
100gm cake flour

20pieces pandan leaves
100ml water
(Wash and cut pandan leaves, blend to extract out the juice)

11/4tsp pandan juice
11/4tsp cocoa powder
1/4tsp orange flavour colouring

5 egg white
45gm sugar
1/4tsp corn flour

Method:

1. In a clean bowl, whisk egg yolks and sugar till pale then add milk and oil, mix well.
2. Add in sieve flour, mix to combine. Set aside.
3. In a clean mixing bowl, whisk the egg whites until they turn foamy, add corn flour. Gradually add the sugar until firm peaks form.
4. Add 1/3 of the meringue into the egg yolk batter. Then gently fold the remaining meringue. Mix into a smooth batter.
5. Divide batter into 3 parts. Add one with pandan juice, one cocoa powder and last orange flavour colouring.
6. Pour batter part by part into ungreased tubepan
7. Give the pan a strong tap on the side for a few times to remove any air bubbles.
8. Bake in a preheated oven temp 155deg for 50 to 55mins.
9. Once out from the oven, carefully invert the pan upside down to cool.