Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar (divided: 3/4 cup for yolk mixture, 1/4 cup for egg whites)
  • 1/2 cup (120ml) coconut milk
  • 1/4 cup (60ml) pandan juice (fresh or bottled)
  • 1/3 cup (80ml) vegetable oil
  • 5 large egg yolks
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk egg yolks until pale. Add coconut milk, pandan juice, and vegetable oil; mix well.
  4. Add the wet mixture to the dry ingredients and stir until just combined. Set aside.
  5. In a clean bowl, use an electric mixer to whip egg whites and cream of tartar until soft peaks form.
  6. Gradually add 1/4 cup sugar while continuing to whip until stiff peaks form.
  7. Gently fold one-third of the egg whites into the yolk mixture to lighten it.
  8. Fold in the remaining egg whites until no streaks remain (being careful not to deflate the mixture).
  9. Pour the batter into an ungreased chiffon cake pan. Smooth the top.
  10. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
  11. Invert the pan onto a cooling rack. Let cool completely before removing from the pan.