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Ingredients:
Ingredients A
- 7 egg yolks
- 75 g coconut milk
- 4 g pandan paste, or extract of 20 fresh pandan leaves
- 150 g flour
- 4 g baking powder
- 95 g sugar
- 3 g salt
- 83 g vegetable oil
Ingredients B
- 7 egg whites
- 100 g sugar
Directions:
- Preheat oven to 160 degree celsius.
- (A) Combine egg yolks, coconut milk and pandan paste (or extract) in a mixing bowl.
- Sift flour, baking powder and salt. Add flour mixture and sugar into the bowl.
- Add vegetable oil and whisk everything to combine.
- (B) In a separate and clean bowl, beat egg whites and sugar together till it forms soft peak, about 1-2 minutes.
- Slowly fold egg white into egg yolk mixture in 3-4 additions.
- Pour cake mixture into an ungreased tube pan.
- Bake for 45 minutes.
- Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes.
- Losen side of cake with a knife.
- To be consumed within 1 day.
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