Pandan Chiffon Cake

Directions

1. In a small bowl, mix together coconut milk and fresh pandan juice with a spoon. Set aside.
2. Combine the sifted flour, baking powder and white sugar in a bowl. Make a well; then add oil, egg yolks, vanilla extract, coconut milk and pandan juice mixture plus green colouring to the well. Set aside. Do not beat first.
3. In a separate large mixing bowl, beat egg whites with high speed electric mixer. Gradually add the cream of tar-tar while beating until the egg whites turn very stiff and form soft peaks. Set aside.
4. Using the same beaters, beat the egg yolk batter at a high speed until smooth and light.
5. Gradually fold the egg yolk batter over the egg whites mixture by using rubber spatula. Do not stir.
6. Pour the cake batter into a tube pan (do not grease the pan). Once done, shake the pan a little bit to release the air from the cake batter.
7. Bake the cake in a preheated oven for 55-60 minutes until done. Do not open the oven until the cake is baked for minimum 40-45 minutes to avoid shrinking chiffon cake.
8. Once done, invert the pan to cool and release the cake.