Black glutinous Rice Chiffon Cake

I like the color of this Chiffon cake,  a deep greyish color that delivers such a beautiful aroma of coconut, soft and light texture too.
A very good recipe indeed.

I like to invest money on a slightly smaller size of Chiffon Cake pan so I can get a handsome taller cake.  I owned the largest size of it.

Recipe ( Wendy's BGR Chiffon Cake)
Ingredients A
5 egg yolks (95 g)
35g sugar
30g corn oil ( I used grapeseed oil)
100g coconut milk
1/3 tsp salt
67g black glutinous rice ( I grinded them into "fine" powder using coffee grinder)
33g cake flour
1/2 tsp baking powder

Ingredients B
5 egg whites ( 190g)
85g sugar
1/3 tsp cream of tartar ( I used 2 teaspoons of lemon juice)

Methods
1.  Pre-heat oven to 180C.  Prepare a 22 or 25cm chiffon tube pan.
2.  Mix egg yolks, sugar and corn oil together.  Add in coconut milk and salt.
3.  Add sifted flours, baking powder and  black glutinous rice powder into the yolk mixture. Set aside.
4.  Beat egg whites until foamy, add in cream of tartar and beat until soft peak. Gradually add in sugar and beat until stiff peak.
5.  Take a small portion of egg whites into the yolk mixture and mix ( to lighten the texture of the batter).
6.  Fold in 1/3 egg whites into the  batter.  Repeat the remainder whites and fold until all well combined without lumps.
7.  Pour batter into cake pan and bake for 40 to 50 minutes.
8.  Remove cake out from oven and invert immediately to let it cool down completely.