Pandan Chiffon Cake by Diana Lim Li Yen

Ingredients:
- 7 large eggs (separate yolks and whites)
- 50g (1/4 cup) superfine sugar 
- 1/4 tsp salt
- 4 tbsp cooking oil 
- 15 fragrant pandan leaves
- 6 tbsp of water
- 60ml (4 Tbsp) fresh/packet coconut milk 
- 110g (4 oz) all-purpose / plain flour
- 1 tsp lemon juice
- 130g (2/3 cup) superfine sugar
- 1/3 tsp vanilla extract

Method:
1. Preheat oven to 170C. Prepare a 9-inch(22cm) tube pan, ungreased. 
2. Cut 3cm off the tips of the pandan leaves (makes your fingers itch) and slice to small pieces. Put all in blender along with 6tbsp of water and blend. Remove and use a sieve to squeeze all the liquid out of the blended pandan leaves. Set aside. 
3. To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil. Mix briefly till looks like mayonnaise. 
4. Next, add the vanilla extract and 3tbsp of the pandan leave juices into the coconut milk, stir then add the pandan mixture to the egg yolk batter. Stir to combine evenly. 
5. Sift in flour and fold till it forms a batter. Do not overmix. 
6. To make egg white foam, beat egg whites and lemon juice until mixture forms soft peaks. Add in sugar one tbsp at a time till stiff peaks form. Gently fold in egg whites into yolk batter in 3 batches until fully combined. Do not overmix.
7. Pour batter into tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter. 
8. Bake in preheated oven at 170C for 50-55 minutes or until cooked. Immediately upon removing the cake from the oven, invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan. To remove cake from pan, run a thin bladed knife around the side of the pan and center core, release the cake and run the knife under the base of the pan to remove it.