Directions

To Prep

1. Set oven to heat-up at 150°C.

For Ingredients B

1. Mix egg yolk, sugar, oil, coconut milk and pandan paste into a bowl. Then, sieve self-raising flour into the bowl, and use a spatula to mix evenly with egg yolk mixture.

For Ingredients A (Meringue)

1. Add 7 egg whites to the mixing bowl, and beat the egg white until frothy. Add cream of tartar and sugar, and turn up the speed to high and whisk for another 3 mins, until it just reaches stiff peak, with a glossy look. Do not overbeat the meringue or the batter will be lumpy.
2. Fold in ingredient B into ingredient A mixture in 3 batches, and mix well.
3. Transfer the cake into an ungreased tube pan and bake at 150°C for 50-60 mins. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
4. Once baked, invert the pan and place it on a raised wire rack to cool completely before unmoulding.