Chiffon Cake With Pandan Layer

• 1 11/16 cups coconut milk I used 2 X 200 ml ready packed coconut milk
• 3 3/8 tablespoons pandan juice about 10 large leaves blended with 1/2 cup water
• 1 1/4 cups pandan juice light, add water to remainder of the above juice to make amount
• 3/4 cup sugar
• 1/2 cup cornflour
• 1 tablespoon agar agar powder
• 1/8 teaspoon salt
• 3 egg yolks
• 4 tablespoons sugar castor
• 2 tablespoons corn oil I used grapeseed oil
• 1 teaspoon vanilla essence I used 2 tsps homemade vanilla extract
• 6 3/4 tablespoons water
• 3/4 cup self raising flour
• 5 egg whites
• 4 tablespoons caster sugar
• 1/4 teaspoon cream of tartar

1. Combine all of the pandan layer ingredients in a large pot and whisk until smooth. Heat over medium heat, whisking continuously until thickened to a starchy consistency. Pour into a 9" X 9" deep tray. Leave aside while you make the cake layer.
2. CAKE LAYER
3. Preheat oven to 180 C.
4. In a large mixing bowl, combine the 3 egg yolks, 4 tbs sugar, oil, vanilla, water and self raising flour. Whisk until mixture is smooth.
5. In a separate mixing bowl, beat the 5 egg whites and cream of tartar until soft peaks form. Add the sugar and continue beating until stiff peaks form.
6. Fold egg white mixture into egg yolk mixture until well combined.
7. Pour batter onto pandan layer.
8. Place cake pan into a water bath / bain marie and bake for about 45 minutes.
9. Remove from oven and water bath, cool and refrigerate before unmolding.

coconut milk, pandan juice, pandan juice light, sugar, cornflour, agar agar, salt, egg yolks, sugar castor, corn oil, vanilla, water, flour, egg whites, caster sugar, cream of tartar

Taken from www.yummly.com/recipe/Chiffon-Cake-With-Pandan-Layer-1651497 (may not work)