Pandan Chiffon Cake

Method

Blend pandan leaves with coconut milk and water, then strain to obtain vibrant green liquid. In a large bowl, whisk together egg yolks, oil, and pandan-coconut mixture until well combined. Sift flour, baking powder, and salt together, then fold gently into the egg yolk mixture. In a separate, scrupulously clean bowl, whip egg whites with cream of tartar until soft peaks form, then gradually add caster sugar whilst beating until stiff, glossy peaks form. Carefully fold the meringue into the pandan mixture in three additions, preserving as much volume as possible. Pour into an ungreased 25cm chiffon tin and bake at 170C for 45-50 minutes until a skewer inserted in the centre comes out clean. Immediately invert the tin onto a bottle or cake cooler and cool completely upside down to maintain the cake's height.