Pandan chiffon cake

Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.

Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.

Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.

Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.

Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.

Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean its done.

Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.