Chococonut Pandan Chiffon Cake - cooking recipe

Ingredients

6 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup sugar
6 egg yolks
1 1/4 cups cake flour
2 teaspoons baking powder
1/4 cup oil
1/2 cup pandan juice (puree 2 cups of pandan leaves and 3/4 cups of water, strain and retain the liquid)
1/3 cup sugar
2 teaspoons pandan extract (optional)

Preparation

Preheat oven to 180 degrees C (350 F).
In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
Pour mixture into an ungreased 10.5\" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
For the Frosting :
1/4 cup cocoa powder, sifted
1/2 cup sugar
1/4 cup sifted all-purpose flour (plain flour)
1/4 cup pandan juice
1 egg
1 1/4 cups coconut cream.
2 tablespoons butter
Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
Gradually add in the butter and continue whisking while heating until the desire consistency.
Frost the cake only after it is completely cooled.