Pandan Chiffon Cake

• 4 ounces cake flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 6 eggs, separated
• 6 tablespoons vegetable oil
• 1/2 teaspoon salt
• 4 ounces coconut milk
• 1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence
• 6 ounces sugar
• 1/4 teaspoon cream of tartar
• a few drops green food colouring (optional)

1. In a large mixing bowl, sift together flour, baking soda and baking powder three times. In a smaller bowl, mix together egg yolks, oil, salt, coconut milk, and pandan juices or essence.
2. In a third bowl, beat egg whites, sugar, and cream of tartar until the whites are glossy and hold stiff peaks.
3. Make a well in the flour mixture, add the yolk mixture, and stir gently to combine. If you're using the food colouring, add it here - just enough to evoke a delicate spring green, not a St Patrick's Day beer. Fold in the egg whites.
4. Scrape batter into an ungreased tube pan (providing it doesn't smell of monkeymom's roast chicken!) and bake for 30 minutes, or until a cake tester comes out clean.
5. Invert onto a long-necked bottle and cool completely. This cake is normally served unadorned.

cake flour, baking soda, baking powder, eggs, vegetable oil, salt, coconut milk, leaf, sugar, cream of tartar

Taken from food52.com/recipes/4256-pandan-chiffon-cake (may not work)