Pandan Chiffon Cake (Kue Sifon Pandan)

Ingredients:

7 egg whites

6 egg yolks

15 pandan leaves + 2 tbs water

250g super fine or caster sugar (divided, 200g for egg yolks and 50g for egg whites)

About 2 cups or 200g all purpose flour + 1 tbs corn starch, sifted

1 tbs baking powder

130 ml coconut milk

120 ml cooking oil

A little bit green food color (optional)

1/2 tsp white vinegar

1/2 tsp salt

• Cut the pandan leaves into small pieces, in a food processor finely chop the leaves, add 2 tbs water, puree the ingredients and after squeeze through a sifter to get the juice, we need about 50ml pandan juice. Pour and mix it with 130 ml coconut milk. 
• Mix the sifted flour and baking powder until well combined. Set aside.
• In a large mixing bowl, beat the yolks and 200g sugar until light and pale. Add in the coconut milk mixture, cooking oil and the flour mixture. Add green food color if desired (i add about a drop of green paste food color from wilton), beat with a mixer on low speed or with a spatula just until smooth and well combined.
• Preheat oven to 170 °C, line the bottom a 25 cm bundt cake pan with a round baking paper     (see pictures below). 
• In another large bowl beat the egg whites until foamy, add vinegar and salt, beat until soft peak and gradually add the sugar (50g) while beating until it reaches stiff peak form. 
• Gradually fold in the egg whites in 3 additions. Fold it gently until fully combined, pour to a prepared cake form. Tap the pan few times to remove air bubbles on the batter, and run a chopstick around the batter to remove the rest of air bubbles. Bake for about 1 hour or until a wooden skewer inserted in the middle of the cake comes out clean.
• Get a bowl or a glass ready, immediately turn the pan upside down against a bowl or a glass to prevent the cake from collapsing, let it stand for at least 1 hour. To remove the cake, run a knife  or spatula to release the sides, the baking paper should help the cake slide out easily.

How to make a round baking paper for bundt pan: