Red Bean Coconut Milk Chiffon Cake

I bake this cake on 16 Jan 2013 using the recipe from Happy Flour. 

The cake turns out to be extremely delicious and fragrant. My husband and I finish half of the cake after I un-mold it. 

Ingredients
A:

3 egg yolk ( I use A grade)
20g caster sugar ( I use fine sugar)
2 tbsp cooking oil (30g)  ( I use Canola oil)
1/8tsp salt ( I just add a pinch)
75g cake flour
65g red bean paste
70g thick coconut milk (I use Ayam Brand UHT Trim Coconut Milk) 

B:
3 egg white
1/4tsp cream of tartar
60g caster sugar

18 cm tube pan, 160 degree Celsius preheat oven.

Method:

1.  Mix all the ing. from A until well combine following below sequence.

2. Yolk + Sugar -> hand whisk until sugar dissolve

3. + Oil + Salt + Red bean 

4. Sift in flour -> Yolk batter

5. From B, egg white + tar2 + sugar -> electric mixer -> stiff -> meringue

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform. 

8. Bake for 50 minutes. 

9. Cool the cake upside down. 

Verdict:
Definitely the best chiffon cake so far.