Malaysian Pandan Chiffon Cake

Ingredients
8 medium egg yolks; 9 medium egg whites
1 1/4 cups of fine sugar
2oz Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water) or 1/4 tsp of pandan extract
1 cup of corn oil or olive oil
I cup of self raising flour or 1 cup of all purpose flour + 1/4 tsp of salt and 1 tsp of baking powder
I cup of coconut milk
1 tsp of creme of tartar

Method:

1. Preheat oven to 350F
2. Beat egg yolk, sugar until well mixed
3. Stir in pandan juice/pandan extract, corn oil and coconut milk
4. Fold in flour into egg mixture
5. Set aside 
6. Beat egg whites until stiff then add creme of tartar, continue to beat egg whites until they form peaks
7. Use a spatula and gently fold egg yolk mixture into the egg white mixture 
8. Pour mixture into 25 cm tube pan
9. Bake for 40-45 minutes
10. Once cake is cooked, remove cake from oven immediately and invert  pan onto wire rack. Let it cool before removing cake from pan