Ingredients:

  • 15-20 large fresh pandan leaves, washed and snipped
  • 3 tbsp water
  • 6 large egg yolks, room temperature
  • 40g granulated sugar
  • 100ml full-fat coconut milk
  • 50ml neutral oil (grapeseed or sunflower)
  • 3 tbsp fresh pandan juice concentrate
  • 0.5 tsp natural pandan extract
  • 130g cake flour, sifted twice
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 6 large egg whites, cold
  • 0.5 tsp cream of tartar
  • 60g granulated sugar

Instructions:

  1. Blend the 15-20 snipped pandan leaves with 3 tbsp water until a thick paste forms, then squeeze through cheesecloth to get 3 tbsp of dark green concentrate. Let sit for 10 minutes and use the concentrated bottom layer.
  2. Whisk the 6 egg yolks with 40g sugar until pale and thick, then stream in the 50ml oil, 100ml coconut milk, and the 3 tbsp pandan juice and 0.5 tsp natural pandan extract.
  3. Gently whisk in the 130g twice sifted cake flour, baking powder, and salt until no streaks remain.
  4. In a clean bowl, beat the 6 cold egg whites with cream of tartar, gradually adding 60g sugar until the foam stands straight up when the whisk is lifted.
  5. Add one third of the whites to the yolk batter to lighten it, then fold in the remaining whites using a J motion until the color is a uniform pastel green.
  6. Pour the batter into an un greased 9 inch tube pan and tap it firmly on the counter three times to pop any oversized bubbles.
  7. Place in a preheated oven at 325°F (160°C) for 55 minutes until the top is golden and springs back when touched.
  8. Immediately invert the pan onto its feet or over a glass bottle and let it cool completely for at least 2 hours until the pan is cold to the touch.
  9. Run a thin knife around the edges and the center tube, then push the bottom up and slice through the base to free the cake.