Pandan Chiffon Cake

Ingredients

• 6 pandan leaves, washed and roughly chopped
• 6 large eggs, separated, divided
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup full fat coconut milk
• 2 teaspoons pandan extract
• 1 3/4 cup cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large egg whites
• 1/2 teaspoon cream of tartar

Directions

1. Set a rack in the center of the oven, then heat the oven to 350°F. Cut parchment to fit the bottom of a 10-inch tube pan and set it in place. Put the chopped pandan leaves in a food processor with 2 tablespoons water, then process until the leaves are finely broken down, about 1 minute; if the processor is struggling, add 1 more tablespoon water. Pour the mixture into cheesecloth and wring it firmly to get out as much liquid as you can. You should end up with 3 to 4 tablespoons juice.
2. In a large bowl, beat the 6 yolks with 1/2 cup sugar until the mixture turns pale and airy, about 1 minute. Whisk in the oil until it disappears into the mixture. Add the coconut milk, pandan extract, and 3 tablespoons pandan juice, and whisk until blended.
3. Sift the cake flour, baking powder, and salt into a medium bowl. Add the dry mixture to the pandan mixture and whisk gently until the batter is smooth.
4. With a stand mixer fitted with the whisk attachment, beat the 9 egg whites on medium low speed until foamy. Add the cream of tartar, raise the speed to medium, and keep beating until the meringue starts to turn opaque. Turn the mixer up to medium high and gradually beat in the remaining 1/2 cup sugar. Continue until the meringue forms peaks that stand firmly but still look glossy, not dry.
5. Fold 1/3 of the meringue into the batter until incorporated. Add the rest of the meringue in 2 additions, folding carefully each time until just mixed so you keep as much lift as possible.
6. Scrape the batter into the ungreased 10-inch tube pan. Bake until the top is golden, the cake feels set, and a long skewer poked into the middle comes out clean, about 45 minutes. Let the cake cool fully in the pan, about 2 hours. Turn it out onto a serving plate to serve.