• Pre heat oven at 160°C / 320°F and line 2pcs x 21cm x25cm baking pan with parchment paper. Set aside.

Making the meringue

• Separate egg whites and yolks. Set aside yolks for later use. In a mixing bowl, beat egg whites using a hand mixer until frothy. Tip in cream of tartar and beat again for 3 – 4 minutes. Add sugar gradually or in 3 batches while beating in medium speed until stiff peak.

Making the batter

• Sift cake flour, baking powder, and salt flour 3 times into a bowl. Set aside.
• In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar and submerge bowl in warm water and beat until sugar completely dissolves.
• When sugar dissolves, remove bowl from warm water and continue beating until pale in color. Add canola oil, coconut milk, and pandan flavoring. Mix well until fully incorporated.
• Tip in cake flour mixture and gently fold in with the wet ingredients. Continue folding in until no traces of flour left.
• Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time. When completely incorporated. Transfer the batter into the meringue bowl and fold in until fully incorporated.
• Fill two baking pans with equal parts of batter. Tap the baking pans a couple of times on top of the counter to release air bubbles.
• Bake in pre heated oven for 20-25 minutes or until top of chiffon cake turn golden brown and inserted toothpick come out clean.
• Remove from oven and with a hand covered in oven mittens. Immediately flip the pans onto a wire rack lined with parchment paper and release the cakes. Turn them topside up and let cool down.

Making the cream filling (optional)

• While waiting for the chiffon cakes to cool down, you can make the cream filling by whipping the whipping cream with hand mixer on high. Add in the powder sugar carefully until smooth and creamy.
• Take one of the chiffon cake and spread cream filling on top then place the other chiffon cake on top of the cream filling. Slice to preferred serving size. Bon appetit!