Mix pandan paste and coconut milk in a jug and set it aside.

Put the egg yolks and sugar into a mixing bowl and start whisking them. Whisk them about 2-3 minutes until it turns a lighter shade and thickens. Then add vegetable oil and continue whisking until emulsified.

Once the oil has been incorporated, add pandan-infused coconut milk and mix well. The colour will change into vibrant green.

Sift in cake flour, baking powder and salt. Continue to use a whisk to gently mix until just combined. Then set the mixture aside.

Preheat the oven to 160℃ / 325℉ to make sure the oven is nice and hot once the cake is ready to be baked.

Whisk the egg whites in a large mixing bowl at low speed using a mixer until foamy, approx. 1-2 mins.

Add cream of tartar and continue whisking. Then gradually add in the sugar into the egg whites.

Turn the speed up to high and keep whisking all the time until the egg whites form a stiff peak. It takes around 5-7 minutes. Be patient!

Scoop a little amount of meringue into the green cake batter to loosen it first.

Then, fold in the remaining meringue in a few batches until all well combined.

Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well mixed.

Transfer the cake into an UNGREASED tube pan and bake in the preheated oven at 160℃ / 325℉ at the lower rack for about 40-45 minutes (mine took 40 minutes) or until insert a skewer withdraws clean. If the top of the cake cracks or becomes too dark, place a sheet of aluminium foil over it and continue baking.

Once the cake is baked, remove it from the oven and invert the pan immediately and place it on a raised wire rack to cool completely.

Use a small palette knife gently scrape along the side of the pan, do not forget the edge of the tube of the pan and the bottom to unmould the cake.

Serve the cake on a serving plate and enjoy the delicious pandan chiffon cake with a cup of coffee!