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1
Separate the egg whites and yolks, and refrigerate the whites.
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2
Beat the yolks with a whisk or handheld mixer.
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3
Add the sugar to it in 2 to 3 batches, mixing it in well each time until the combination becomes pale.
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4
Add the vegetable oil and then the milk a little at a time while mixing well.
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5
Put the pandan essence in a little at a time, until the batter has a rather strong green color.
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6
(If you don't have any, add two teaspoons of coconut essence, and drop in some green food coloring a little bit at a time.)
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7
Sift the cake flour and baking powder together while adding it to the batter in one go.
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8
Mix well with a whisk.
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9
Make sure that the batter is evenly mixed.
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10
It's okay to over-mix it a little.
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11
Preheat the oven to 180C.
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12
Make the meringue: Add the lemon juice to the * egg whites, and start mixing with a handheld mixer, set at a low speed to start with.
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13
Switch it up to high speed, and keep beating the egg whites while adding the sugar in 2 to 3 batches, turning the beaters around the bowl.
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14
When the foam is quite sturdy, lower the speed again to firm up the texture of the meringue.
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15
You'll have a fine, glossy meringue.
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16
Don't over-beat the meringue!
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17
It should just form soft peaks that flop down.
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18
Put 2 scoops of the meringue in the bowl with the batter, and cut and fold it in using a spatula.
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19
When that meringue is well mixed in, add the batter to the bowl with the remaining meringue.
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20
Scoop the mixture up from the bottom, and cut and fold the batter together while trying not to crush all the air out.
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21
Be sure to not leave any white streaks.
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22
When the batter is well mixed, put it into the cake tin.
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23
Go around the perimeter of the cake tin 2 to 3 times, then start baking.
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24
Bake for 40 to 45 minutes at 170 to 180C, and its done!!
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25
I usually bake it at 175C for 45 minutes.
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26
If a skewer inserted in the middle comes out clean, the cake is done.
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27
Turn the cake tin upside down as soon as you take it out of the oven, and leave it alone until it has cooled down completely.
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28
Take it carefully out of the tin, slice and dive in.
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29
This is pandan essence!
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30
I bought it at an Asian grocery store.
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31
By the way, I tried licking it straight and tasted awful.
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32
Local people say that cake made with pandan is different, but to me one made with coconut essence and food coloring tastes almost the same, and I couldn't tell the difference.
