Pandan Cake

Aka... that green sponge cake you see at Asian grocers.

In her cleaning frenzy, my Mum gifted me her baba cake tin which got me really excited. I've been sitting on a Pandan Cake recipe for a while because I didn't have the special donut shaped, loose-bottomed baking tin you need to make the traditional cake. According to Poh from Masterchef you need to cool the cake with the tin inverted so it doesn't deflate so you should definitely use the proper tin.

Best Recipe Ever. I had the cake up and ready in under 2 hours which is fricking awesome if you ask me. Only 25 minutes to bake and you dont' even have to grease the tin. In fact if doesn't work as well if you do. Score.

Pandan Cake
Preaheat oven to 160 degrees C and seperate 5 eggs. Whisk egg whites with 1/2 tsp cream of tartar and add 75g white sugar gradually until stiff peaks formed. In another bowl, whisk egg yolks, 75g white sugar, 1/4 cup coconut milk, 5 tbs vegetable oil and enough pandan extract to turn it all bright green (I think I used about 1/2 tsp). Sift in 150g SR flour and fold in. Also fold in egg white mixture. Bake in a 23cm baba tin for 25 minutes or until golden brown and skewer comes out clean. Invert over a cooling rack and let it cool. Run a knife around the tin when ready to invert.