Pandan Chiffon Cake

Makes: 1 cake (23cm tin)

Preparation time: 20 minutes

Cooking time: 45 minutes

Difficulty: Medium

Ingredients

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8 eggs, separated

1 ¼ cups (275g) caster sugar

¾ cup (180ml) vegetable oil

1 tsp vanilla essence

¾ cup (180ml) coconut milk

½ tsp pandan extract

1 cup (150g) self-raising flour

1 egg white

1 tsp cream of tartar

Method

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1. Preheat oven to 190 degrees.

2. Beat egg yolks, sugar, oil and essence in a small bowl until combined. Mix the coconut milk and pandan extract together and slowly stream into the bowl.

3. Triple sift the flour into a bowl, then slowly whisk the egg mixture in.

4. Beat all 9 egg whites in a bowl with a mixer until frothy, add cream of tartar and continue to beat until firm peaks form.

5. In two batches, fold the egg whites into the flour mixture using a whisk.

6. Pour mixture into ungreased pan, pull a skewer through to disperse the bubbles. Bake in pre-heated oven for 45 minutes until cake is springy to touch.

7. Invert pan onto bench (by placing a cup or a bottle in the middle which allows the heat to disperse out of the bottom. Do not move until cake is completely cold, run a spatula around the outside to release. Store in an air-tight container.