Pandan Chiffon Cake

Ingredients:



455 g (1 Ib) grated coconut 

9 egg whites

1 teaspoon cream of tartar



2 tablespoons screw pine juice

1 teaspoon green food colouring



A:

8 egg yolks

255 g (9 oz) castor sugar

170 ml (6 fl oz) corn oil

1 teaspoon vanilla essence



Sift the following:

140 g (5 oz) flour	

2  teaspoons baking powder

1/2 teaspoon fine salt



Method:



Pre-heat oven to 170'C (350'F).



Squeeze coconut for 170 ml (6 fl oz) No. 1 milk.  Cook over low heat till it boils 

and thickens like cream, stirring all the time.  Cool.



Beat egg white till frothy, sleve the cream of tartar on to egg white and continue 

beating till very stiff but not dry.  Set aside.



Combine A in a bowl and beat lightly.



Put flour in a mixing bowl.  Make a well in centre, and pour in A. Bring in flour from 

sides and beat with batter beater till smooth.



Add the screw pine ')uice, green food colouring and coconut cream.  Stir till blended



Fold in one-third of the egg white to the egg mixture and blend well.  Then add the 

rest of the egg white and fold in lightly with rubber spatula till well blended.



Pour into an ungreased 25 cm x 10 cm (10 in x 4 in) chiffon cake tin and bake for 

45-50 minutes or till cake springs back when pressed with finger.  Remove from oven, 

invert cake tin and leave for 112 hour before transferring to a wire rack to cool.