Pandan Sponge Cake
3 eggs yolks
20g coconut milk
35g concentrated pandan juice (blend pandan leaves with some water and let it sit for an hour or two and pour away the clear part on the top. Use the residue dark liquid)
1/8 tsp salt
60g cake flour
3 egg whites
40-50g caster sugar (depends how sweet you want it)
1/8 tsp cream of tartar or a tsp of lemon juice
Preheat oven to 170C. I am using a removal bottom pan here so I did not grease or line the pan.
1. In a mixing bowl whisk together first 5 ingredients until well combined. Add in the flour and mix until smooth. Set aside.
2. In a separate clean and dry bowl, whisk the egg whites until frothy before adding the cream of tartar (or lemon juice) and continue to whisk while gradually adding the sugar, until firm peaks.
3. Add the meringue into the yolk batter in 3 portions using the handwhisk to fold it in. After the final portion is added in, switch to a spatula to fold from bottom to the top until no streaks of yolk batter can be seen.
4. Pour into pan and shake gently to even out the top. Place this into a water proofed pan and place these into another larger pan. Pour hot water into the largest pan to about 1/2 cm height and bake with upper heat at 170C for 40 mins. Switch to top and bottom heat, reduce temperature to 150C and continue to bake another 40-50 minutes or until cooked through. Remove the water pan for the last 10 minutes of baking to dry the sides of the cake.
5. Once cooked, immediately remove the cake from oven and invert it to cool completely before unmoulding.