Pandan Chiffon Cake

Source: Aunty Yochanna (23cm tube pan)

Ingredients:
(A) 6 egg yolks
      2 tbsp Pandan juice
      150g coconut milk
      ¼ tsp salt
      4 tbsp corn oil
      1 tsp pandan paste
      ¼ tsp green colouring
      80g caster sugar
      140g Cake flour

(B) 6 egg whites
      ¼ cream of tartar
      100g castor sugar

Directions:

1. Mix all ingredients (A) together & stir till smooth batter.
2. Whisk egg white with cream of tartar & gradually add in the sugar.  Whisk at high speed until frothy & stiff peak forms.
3. Gently fold (B) into (A) mixture until blended.
4. Pour into a 9" (23cm) tube pan.  Bake at 150/170 deg C for about 40-45 mins or until cooked.
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice & serve.