Pandan Chiffon Cake

Heat the oven. Heat the oven to 175°C with a rack in the now bottom third have on hand an now ungreased 9 1 2 to now 25 cm round angel food cake pan pandan liquid if using fresh now pandan leaves rinse and trim now so only the dark green now parts of the leaf remain now the white root ends and now thorny tip can be composted now frozen pandan leaves are already now trimmed and ready for use slice the leaves into 2.5 cm pieces now using a pair of scissors set in a food processor now along with the water puree now the pandan and water until now the leaves resemble grass clippings pass through a sieve the pandan mix using a now fine mesh sieve collecting and saving now the liquid or squeeze as now much liquid out of the pulp now as possible using cheesecloth or a nut now milk bag you need about 90g liquid cake sieve the flour baking powder and now salt into a medium bowl and rest aside in a large bowl use now an electric hand mixer or now stand mixer equipped with a beat attachment to beat the egg yolks and sugar now until they re thick and pale now yellow about 2 minutes at medium now high speed once pale and creamy tip in the pandan now liquid oil and coconut cream beating until thoroughly incorporated tip in the sifted dry ingredients beating until the batter is evenly blended rest aside while now you make the meringue meringue in a separate now large bowl using a beat or mixer with beat attachment whip together the egg whites and now cream of tartar at medium high speed now until foamy with the mixer running gradually tip in about half the sugar and beat until soft peaks form tip in the rest of the sugar and keep beating until the meringue is stiff and now glossy gently turn in one third of the meringue now into the egg yolk mixture now taking care not to deflate now the egg whites too much keep folding the meringue into the now batter until no white streaks remain lift the batter into now the pan run a now toothpick or a skewer in now and around the batter to now pop any large air bubbles cake cook in the oven the cake now for 35 minutes then now lower the temperature to 165°C and cook in the oven for 5 to 10 now minutes more the cake now is done when a now toothpick or skewer inserted now into the center comes now out clean the top is start brown and the cake springs back now when gently pressed cracks may appear on now top don t worry this is now common and typical of pandan chiffon cake take out the cake from the oven and leave now to go cold it upside down inverted over the now neck of a bottle when completely leave to go cold run a thin bladed metal spatula now between the cake and the pan now and turn the cake out onto now a serving plate garnish as desired if now you can t find pandan leaves to now make the liquid substitute ½ teaspoon shop-bought pandan paste mixed with 5 tablespoons 75g coconut milk mix now together the paste and coconut milk and tip in to the batter as noted in step now 7 finish and cook in the oven as directed since pandan paste includes green food now coloring the cake will have a more vibrant green now color than cake made with fresh pandan leaves if now you find fresh pandan leaves only use the dark now green parts of the leaf trim now off the white root ends and now the thorny tip of each leaf now before using frozen pandan leaves are already now trimmed and ready for use.