Kat Lieu's Pillowy Pandan Chiffon Cake

1 large cake

prepPreheat oven to 325°F / 163°C, rack in center
⅓ cup / 75 g canola or vegetable oil	Heat oil to 176°F / 80°C, whisk in flour	Cool, mix in coconut milk, egg yolks, baking powder, pandan extract & sugar	Fold one-fourth meringue into yolk batter	Fold remaining meringue into batter until homogenous	Pour into ungreased 9-inch tube pan, tap, cover with foil	Bake covered 325°F / 163°C, 25 min	Remove foil, reduce to 310°F / 154°C, bake 20–25 min until golden	Drop pan 3 times from 3 inches, invert on jar, cool completely
¾ cup / 100 g cake flour, sifted
⅓ cup / 75 g coconut milk
6 egg yolks
1 tsp baking powder
1 tsp green pandan extract
2 Tbsp / 26 g granulated sugar
6 egg whites, room temperature	Beat egg whites & lemon juice to foamy, add confectioners' sugar to firm peaks
2 tsp lemon juice
⅔ cup / 80 g confectioners' sugar

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