[Ingredients A]
5 egg yolks
20g caster sugar
1 pack (65ml) coconut cream
60ml cooking oil
60ml water
1tsp vanilla essence
1/2tsp pandan paste (pandan flavouring + green colouring)
80g cake flour
[Ingredients B]
5 egg whites
110g caster sugar
10g cornstarch
[Steps]
Preheat oven 170degC.
[A] Whisk egg yolks and sugar together till yolks turn pale, thick and creamy.
Add in coconut cream and whisk till incorporated, followed by oil.
Add in water, vanilla and pandan paste, whisk till incorporated.
Sift flour and gradually mix sifted flour into the mixture. Set aside.
[B - meringue] Whisk egg whites till white and foamy.
Combine sugar and starch together. Whisk half the amount of sugar-starch into egg whites, followed by the remaining half. Whisk till stiff peaks formed.
Fold 1/3 of the meringue into the pandan mixture, followed by the remaining amount.
Pour batter into an ungreased tube pan and gently tap pan on worktop for a couple of times to remove air bubbles and level the top.
Bake for 35mins or until an inserted skewer comes out clean.
Remove pan from oven, invert pan and let cool completely.
When cooled, run a spatula around the sides of the pan and gently release cake from pan. Slice cake into serving slices.