3-flavor Chiffon Cake by Angela Seah Thulin

I love this combination! Can you tell it is very soft too??

So soft and fluffy!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469362976603634.1073741842.233664896840111/568462436693687/?type=3&theater

Ingredients - 

Part (A)
4 eggs yolks
2.5 tbsp granulated sugar
80ml water
60ml vegetable oil
1.5 tsp vanilla essence
80g cake flour, sieve

Part (B)
4 egg whites
2.5 tbsp granulated sugar
1/4 tsp corn flour

Part (C)
1 tsp dark cocoa powder (I used Hershey's dark cocoa)
1 tsp cocoa powder
1 tsp fresh pandan juice (concentrated part)

Steps -
1. In a clean metal bowl, Part A - whisk the egg yolks and sugar until pale and fluffy (for about 8 minutes). Then add water, vegetable oil, vanilla essence in and whisk till mixed. Add sifted cake flour and whisk till well-combined (batter will look runny). Set aside.
2. In another clean metal bowl, Part B - whisk the egg white till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

3. Fold part B into part A gently using a balloon whisker.

4. Divide the batter evenly among 3 bowls. From part C - add 1 tsp to each bowl. Fold in the powder gently and mix well.

5. Then scoop/design as you like into an ungreased 18cm tube pan.

6. Bake at preheated oven 160 degrees celsius for 30 - 40 minutes or until toothpick inserted center comes out clean. Invert the pan and let it cool completely.

Notes - 
1. Every oven's temperature varies. I baked 150 degrees celsius for 40 minutes with aluminum foil covered when the top has turned brown.