Coconut Pandan Cake

A taste-like pandan chiffon but with a sponge like texture instead :)

Ingredient
4 egg whites100gm sugar4 egg yolks125gm plain flour, sifted150ml coconut milk1 tbsp pandan juice (grind 2 pandan leaves with 1 tbsp water and strain to get juice)1 tsp pandan essencesome green food colouringMethod
Line base a 8" cake pan with greaseproof paper.Mix coconut milk, pandan juice & colouring together. Set aside.
Beat egg whites on high speed for 1 min. Gradually add sugar in 3 batches and beat till stiff peak form.Add in egg yolks and beat for another 3mins. Fold in flour follow by coconut milk mixture. Mix well.
Pour batter into cake pan and bake in preheated oven at 180 deg cel for 45mins.Rest cake in tin for 10mins. Unmould cake and cool completely on rack.