Santan chiffon cake

Santan chiffon cake 

Prep 30 minutes Baking 11/4 hrs Temp: 165'c or 325' fm 

6 eggs, separated 

1 1/4 cups sugar 

1/4 tsp salt 

1cup santan from 1 coconut 1tbs pandan juice 

2 drops green coloring 

2cups plain flour sifted twice with 3 tsp baking powder 

1/2 tsp cream of tartar 

1 dessert spoon corn oil 

Whip yolks with sugar and salt till white and creamy. Add coconut milk, pandan juice and coloring. Sift in flour and baking powder and fold in lightly and quickly. Whisk egg whites with cream of tartar until soft peaks form. Pour egg yolk mixture into egg whites and mix lightly and evenly. Stir in corn oil. Pour batter into a well greased 25/9cm (10/31/2inch) tube pan and bake in a moderately slow oven for 11/2 hours. Invert on a wire rack straight away and remove tin after 5 minutes.