Pandan Chiffon Cake

Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves.

Stir in the pandan juice and corn oil. (Swap the pandan juice for orange juice if you want an Orange Chiffon Cake variation.)

Fold the self-raising flour into the egg yolk mixture until just combined, then set aside.

Preheat the oven to 175°C (347°F).

In a separate, clean bowl, beat the egg whites with a hand mixer until frothy.

Slowly add the sugar and a pinch of salt while beating at high speed.

Continue beating for about 3 minutes until the egg whites form a stiff, shiny meringue that isn't dry.

Using a spatula, gently fold the egg yolk mixture into the meringue in batches to keep the batter light and airy.

Pour the batter into an ungreased 25 cm tube pan.

Bake for 40–45 minutes, until the top springs back and a skewer inserted into the center comes out clean.

As soon as the cake is done, remove it from the oven immediately and invert the tube pan onto a wire rack.

Let the cake cool completely upside down before removing it from the pan.