Pandan Cake

This is such a lovely tasty cake.
No store-bought-box-cake will ever be remotely good enough after you've tasted this soft, airy and moist cake.
 
And you can't even begin to believe how effortless it is!

Ingredients:

4                          egg yolks (I used medium eggs)
50 gr                    caster sugar
90 gr                    coconut milk
60 gr                    vegetable oil
1 1/3 tsp              vanilla extract
1 1/3                    tbsp pandan flavor
pinch of salt
130 gr                  cake flour (100gr flour+30gr cornflour)

5                          egg whites (I used medium eggs)
65 gr                    caster sugar
1/2 tsp                 cream of tartar

I used a 22 cm chiffon pan, but a 18-20 cm pan could work as well.

Instructions:

Preheat your oven at 170 C.

Sieve the cake flour and set aside.

Place egg yolks in a mixing bowl and whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thick.While mixing gradually add the coconut milk. Next slowly add the vegetable oil and continue mixing. Now add vanilla extract, pandan flavor and salt and continue mixing. 
Sieve over the flour and mix till it is fully incorporated. Be careful not to over-mix. Set aside.

In a clean, dry mixing bowl, beat egg whites with cream of tartar on low speed until mixture becomes frothy and foamy. Then add half of the sugar and turn to high speed, continue adding the rest of the sugar and beat until the egg whites reaches the soft peak stage. Do NOT beat until stiff, it is much easier to fold in the egg whites in soft-peak-stage.

Now gently fold in the egg whites into the egg yolk batter, try to do so in three additions, until you have a fluffy and well blended batter. FOLD, do not mix! 

Pour your batter into your chiffon pan, it is not necessary to grease the pan. Tap the pan lightly to get rid of any trapped bubbles, then place pan in oven for about 35 minutes or until a inserted toothpick comes out clean.

Immediately after removing the cake from the oven, turn it upside down/invert it/overturn it and leave to cool completely. Make sure the cake is not to close to your tabletop so the condensation does not harm it.

After cooling, run a knife around all edges and unmold.

Tadaaaa your very own scrumptious pandan cake!