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A light, airy sponge with the sweet, fragrant flavour of pandan, made with whipped egg whites, and finished with a sprinkle of toasted coconut and a drizzle of honey. Served with Greek yoghurt and berries, it makes a satisfying, high-protein afternoon treat.
Cake
To finish (optional)
To serve (per slice)
1.
Heat the oven to 170c (150c fan). Line the base and sides of the tin with baking paper.
2.
Whisk the egg yolks, oil, coconut milk, pandan juice and vanilla until smooth.
3.
Add the flour, baking powder and salt, and mix to a smooth batter.
4.
In a clean bowl, whisk the egg whites with the cream of tartar until stiff peaks form (3–4 minutes).
5.
Gently fold a third of the egg whites into the batter to loosen it, then fold in the rest in 2 batches, keeping as much air as possible.
6.
Pour into the tin and level the top. Bake until risen, golden and a skewer comes out clean (25–30 minutes).
7.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8.
Sprinkle with the toasted coconut and drizzle with the honey (if using). Cut into 8 slices and serve each with the yoghurt and berries.
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Storage information
Keep the cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving. Freeze slices, without the honey, for up to 1 month; defrost at room temperature.
Tip
Light and fluffy: Make sure your bowl and whisk are completely clean and grease-free before whisking the egg whites, and fold gently.
Cost-saving tips
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