Pandan Chiffon Cake

Sift together flour and baking powder. Mix in the almond meal. Set aside.

In a separate bowl, using a whisk, gently beat Ingredients B till just mix. Now put ingredients A into ingredients B bowl and whisk till mixed through and no clumps. Set aside.

In a mixer put egg whites, cream of tartar and salt and beat them till soft peaks. Gradually add in sugar till incorporated and beat again till you get a very stiff egg white mix.
Gently fold in the egg white into the flour mixture to keep the air in as much as you can.

Transfer into the ungreased and unlined pan and bake on 175c for 55 minutes or till baked through.
Once cooked, immediately flip the cake pan onto a wire rack and let cool for an hour before taking them out.

Please wait patiently if not you end up having a cake like mine. I was too excited to eat the cake and ‘force’ it out of the pan; end up with some crumbs sticking to the pan..
Note: Do not grease the pan because the cake need to be able to cling/hold to the sides to help it rise as high.