Pandan Chiffon Cake
Ingredients
- 1 cup cake flour
- 1 1⁄4 cups superfine sugar
- 1 1⁄2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 3⁄4 cup coconut milk
- 1⁄2 cup canola oil
- 18 fresh pandan leaves, rinsed and dried, or 24 frozen, chopped
- 8 eggs, separated
- 1 tsp. cream of tartar
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