- 1 3/4 cup all-purpose flour sifted
- 1 Tbp. baking powder
- 1 tsp. salt
- 1/2 cup sugar
- 1/2 cup vegetable or canola oil
- 6 egg yolks
- 3/4 cup coconut milk
- 1 tsp. pandan paste
- 6 egg whites
- 1/2 tsp. cream of tartar
- 3/4 cup sugar
- Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
- Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly, so no white streaks remain. Turn batter into ungreased 10" tube pan.
Bake for 60 mins or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. Make sure oven has reached 350 F before putting cake in oven. When cool, loosen the edges and shake pan to remove cake.
Recipe adapted from Little Corner of Mine