Ingredients for pandan chiffon bread: 6 egg yolks, 55g sugar (A), a little salt, 32g pandan juice, 46g low-gluten flour (sifted), 33g corn flour, 27g sponge mixed powder (sifted), 1/

4 teaspoons, 1/2 teaspoon of essence, 6 egg whites, 55g of sugar (B), 1/4 teaspoon of tart flour, 55g of corn oil; Method: 1. Pour the egg yolks, sugar (A) and salt into a mixer.

Mix on high speed until light and pale yellow.

Reduce the speed to slow and add the pandan juice and stir for a while.

2. Then pour in low-gluten flour, corn flour, sponge mixed powder, baking powder and essence, stir for another ten seconds, increase the speed to medium speed, add corn oil, stir until even and smooth, and set aside.

3. Pour the egg whites and sugar (B) into a mixer and mix at high speed until light and fluffy. Combine the previous ingredients and mix with a spatula until smooth.

4. Pour into the 9-inch chiffon mold, put it in the oven and bake at 185°C for 40-45 minutes.

5. Take out the oven, turn it upside down and wait for cooling.

Tips: 1. The oven temperature and time are based on your personal oven.

2. You can use a spatula to scrape the beaten egg whites so that they don’t fall off.

Do not beat too much as it will break down the water.