Pandan Chiffon Cake

Method

You will need a 25 cm angle food cake pan for this recipe. This is one cake tin that you will not need to grease or line the tin.  The trick is for the cake to stick to the pan which will  help it rise and also prevent it from collapsing when cooked. 

1. Preheat the oven to 150℃ and arrange the shelves so the cake can sit in the lower half of the oven. 
2. Mix the pandan paste and coconut milk together and set aside.
3. Place the egg yolks and 50g of sugar in the large bowl of the stand mixer fitted with the whisk. Whisk on speed 6 until thick ( 2-3 minutes) add the coconut milk mixture and oil and mix well.
4. Reduce the speed to 1 and add the flour and baking powder, mix until combined, remove the bowl from the stand mixer and set aside.
5. In a clean bowl add egg whites and mix on speed 6 until the eggs become frothy,add the cream of tartar and then  increase the speed to 8 and the remaining 100g of sugar 1 tablespoon at a time, making sure each tablespoon of sugar has been thoroughly incorporated before adding the next, this will take about 4-5 minutes. When all sugar is incorporated, turn the mixer off and remove the bowl from the mixer.
6. Take ⅓ of the egg whites and add in to the cake batter, gently  fold it through, when incorporated add another ⅓ and repeat until all the egg whites and cake batter have been combined. Being careful to keep as much air in the mixture as possible.  
7. Pour the batter in the cake pan, very gently tap the pan on the bench to evenly distribute all the batter. Take a skewer and run it through the mixture to remove any air bubbles.
   
8. Place the cake in the oven on the lower shelf and bake for 60 minutes.
9. When the cake is ready, take it out of the oven and carefully turn it upside down, it will stand on the legs of the cake pan.
10. Leave it to cool completely
11. When completely cooled, run a knife along the outside edge of the cake pan, push the bottom of the pan up and remove the outside of the pan.  
12. Run a small knife around the inner funnel and then run a flat pallet knife along the bottom, carefully releasing the funnel section from the cake.
13. Sprinkle with icing sugar if desired or eat as is.