Pandan chiffon cake

Pandan juice

• 100 g pandan leaves (see Tips)
• 250 g coconut water

Cake

• 220 g caster sugar
• 7 eggs, separated
• 200 g grapeseed oil (see Tips)
• 1 tsp natural vanilla extract
• 280 g self-raising flour
• 20 g cornflour
• 1 pinch cream of tartar
• 1 pinch salt