Pandan chiffon cake

Ingredients

• 8 eggs, separate
• 150 gm sugar
• 3 tbsp corn oil
• 150 gm plain flour
• 1 tsp baking powder
• 200 ml coconut milk
• 50 ml pandan juice
• 1 tsp pandan essence
• some green food colouring
• 1 tsp cream of tartar

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Preparation

• Whisk egg yolks & 50g sugar till sugar is fully dissolved. Stir in corn oil, coconut milk, pandan juice, pandan essence & colouring. Fold in flour till batter is lump free. Whisk egg whites & cream of tartar on high speed. Add in 100gm sugar gradually and beat till stiff peak form. Add 1/3 of egg white foam into cake batter and mix evenly. Pour batter into remain egg whites till no whites showing. Pour batter into chiffon tin, knock few times against countertop to remove air bubbles. Bake at 180 C for 45 mins. Invert to cool completely before removing from tin.