Ingredients:
- 5 egg yolks
- 50g sugar
- 50g corn oil
- 70g green milk or pandan liquid (10 pieces of green pandan leaves rinse thoroughly and drain, chop roughly 75g undiluted fresh coconut milk or water lend with chopped pandan leave, filter it to yield 70g green milk or pandan liquid; discard pandan pulp)
- 100g cake flour
- 1/4 tsp baking powder shift with cake flour
- 5 egg whites
- 50g sugar
- 1/4 tsp cream of tartar
- Preheat oven to 200'c
- Whisk egg yolks and 50g sugar til thick and pale
- Add corn oil, green milk, Whisk till evenly mixed
- Re-shift sifted cake flour and baking power. Whisk till just evenly and set aside
- Whisk egg whites till thick. Gradually add 50g sugar and 1/4 tsp cream of tartar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage
- Add egg whites to yolk mixture in 3 batched, mixing till almost ever after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
- Fill moulds with batter and bake till cakes 160-170'c about 45 minutes.
- Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.
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