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Pandan Chiffon Cake

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Ingredients
  

  • 8 eggs whites and yokes separated
  • 30 g corn flour
  • 90 g plain or cake flour
  • 120 g caster sugar
  • 1 tsp cream of tartar or lemon juice
  • a few drops of pandan essence
  • 10 pandan leaves blended and juice extracted
  • 60 ml cooking oil
  • 65 ml freshly squeezed coconut juice

Instructions
 

  • Preheat oven to 175 degrees Celsius.
  • Beat the egg whites at low speed for 1 minute, then add the cream of tartar and increase to medium speed for 1 minute.
  • Add sugar to the egg whites, and beat until medium peak.
  • Beat the egg yolks until light. Fold in the rest of the ingredients and then the flour.
  • Fold the egg yolk mixture into the egg white mixture.
  • Pour the batter into a tube pan.
  • Bake at a very low shelf for 60 minutes.
  • Remove once time is up, and hang the tube pan over a wine bottle for 10 minutes.
  • Remove cake from pan and enjoy while it is still warm!