| Ingredient | Method |
| 5 A egg yolks 50g veg oil 55g milk 75g LP flour 25g oat bran powder 25g icing sugar 1 tsp baking powder 1 tsp pandan essence 1/2 tsp apito pandan 5 A egg whites 100g caster sugar | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil, apito pandan, essence and milk until blended. Pour the flours and oat bran and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 20cm chiffon pan. 7. Bake at pre-heated oven at 180c for 50mins-55mins |
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