Pandan Soufflé Cake

This is the fifth Soufflé Cake that I have baked after my previous attempt with coffee.  I used pandan paste and coconut milk for this cake. 
The cake is cottony soft, light and moist with a nice aroma of pandan and coconut.
Ingredients

3 egg yolk
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 or 1/3 tsp salt [helps to bring out the flavour of coconut milk/pandan]
40 ml coconut milk 
3 tsp pandan paste
35 ml vegetable oil [I  used 2 tbsp]
40 gm cake flour  - sifted - set aside
3 egg white [large eggs]
1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
a drop of green colouring - for colour tone [optional]

1. Line base of a 7" square tin [loose bottom pan] with grease proof paper.
2. Preheat oven to 150 degrees C.    Place a baking tray on the lowest rack, pour in enough water for steam baking, then place a baking rack over it.  This way, you need not have to wrap baking tin with foil.
3. Mix coconut milk, oil and pandan paste together.  Set aside.
4. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
5. Drizzle in liquid mixture [coconut milk, oil and pandan paste] and whisk until well combined.
6. Fold in sifted flour and stir until batter is smooth.  Set aside.
7. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  B eat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/3 of cake batter to another bowl.  Add in a drop of green colouring, mix well.
9. Pour the 2 batters alternately to create layers of different colour tone into prepared cake tin.  Place it over the baking rack to steam bake [make sure the water is enough to last until baking time is over].    Tap baking tray on work surface a few times to release trapped air bubbles before baking.
10. Steam-bake cake in a preheated oven at 150 degrees C for 55 mins.
11. Remove cake at once from tin [otherwise the cake base may be moist because of vapour from steam-baking].   Invert the cake after baking, remove the bottom paper lining and cool it on a wire rack.  The cake may shrink a little when cooled.

 Note:

I usually chill the cake in the fridge before slicing.  This cake taste as good when chilled.

 I'm submitting this post to :
1.  Aspiring Bakers #22: Lightened Up Cakes (August 2012) 

 hosted by Qi Ting of A Dessert Diet.

2.  Sweet Treats and Swanky Stuff by Something Swanky

 3. Recipe Box 12 hosted by Bizzy Bakes