Pandan Cake

                                                                                                

 

Ingredients:

Preparation:

Preheat the oven to 180°C.

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar until light and lemon-coloured.

Add in the oil, coconut milk, pandan essence, vanilla essence and salt.

Sift flour and baking powder over the mixture. Mix well until smooth.

Beat egg whites with wire whisk attachment until slightly foamy.

Add cream of tartar, and beat until soft peaks.

Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.

Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture.

Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.

Pour batter into 25cm ungreased tube pan. Run a spatula through the batter to eliminate large bubbles in the batter.

Bake at 180C in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering).