I love this cake and wanted to try to bake this long ago. My friend AL bakes this all the time and always brings in slices into work for us to scoff down quickly. He gave me his mum's recipe, so now, there is no excuse for not baking this light, fluffy cake.
As I was mixing the cake batter, I can already smell the wonderful aroma of the pandan extract. It's scent is sweet and it brings back memories of when mum cooks desserts and sweets with the pandan leaf.
The trick to this recipe is to use an Angel cake tin with feet. Once the cake is cooked, turn upside down and leave to cool completely.
There are complex recipes for this Asian cake, but this isn't one of them so I hope you give this a try.
- 8 egg whites
- 6 egg yolks
- 1/2 tsp cream of tartar
- 1 cup self raising flour, sieved 3 times
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 cup coconut milk
- Pandan extract (green)
- Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
- Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract.
- Mix egg whites and flour mixture together.
- Bake in moderate oven (180C/375F) for 45 minutes.