Recipe Request (Tiga!) - Pandan Chiffon Cake

Kueh Pandan (Recipe taken from Easy Malaysian Style Cookery)

8 Eggs , separated
1 1/4 cups caster sugar (superfine sugar)
3/4 cup vegetable oil
1 tsp vanilla essence (make sure to buy halal to avoid alcohol)
3/4 cup(180 ml) coconut milk
1/4 tsp pandan extract
1 cup self-raising flour
1 egg white
1 tsp cream of tartar

1. Beat the egg yolks, sugar,oil and essence ins a small bowl with electric mixer until combined. Beat in combined coconut milk and pandan extract.

2. Sift flour 3 times into large bowl, make well in centre, whisk egg mixture into flour.

3. Beat all egg whites in large bowl with electric mixer until frothy, add cream of tartar, beat until firm peaks from.

4. Fold egg whites into flour mixture in 2 batches using balloon whisk.

5. Carefully pour mixture into 21 cm ungreased tube pan; pull skewer through mixture to disperse bubbles. Bake in moderately hot oven (we did 350 F) about 45 minutes or until cake feels springy to touch ( we did it for one hour). Gently invert pan on bench. Do not move or bump pan until cake is completely cold (hide cake from kids!). Run a spatula around the side of the pan to release cake.

Serves 10
Recipe can be made a day ahead.
Storage: Airtight container.
Freeze: not suitable
Microwave: not suitable