Fluffy Pandan Chiffon Cake in 70 Minutes

Instructions:

1. Preheat your oven to 325°F (160°C). In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt.
2. Create a well in the center of the dry ingredients and pour in the coconut milk, oil, egg yolks, pandan extract, and vanilla. Whisk until the batter is smooth and vibrant green, ensuring no flour clumps remain.
3. In a clean, grease-free bowl, beat the chilled egg whites and cream of tartar on medium speed until frothy.
4. Gradually add the superfine sugar in three batches, increasing the speed to high. Continue whipping until stiff peaks form.
5. Add one-third of the meringue to the pandan batter and whisk vigorously to lighten the mixture.
6. Gently fold in the remaining meringue using a rubber spatula with a cut-and-fold motion until no white streaks remain, being careful not to overmix.
7. Pour the batter into an ungreased 10-inch angel food cake pan and bake for 55 minutes.
8. Immediately invert the pan and allow the cake to cool completely upside-down to prevent collapsing.