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A light, fluffy and airy cake made from Pandan juice, Margarine, flour and eggs - a staple among Malaysians.
1.
Pre-heat the oven to 165c.
2.
In a mixing machine bowl, add in the egg whites and cream of tartar and mix till stiff peaks, then set aside.
3.
In another mixing bowl, whisk the egg yolks till it turns light in colour.
4.
Then add to the egg yolks the coconut milk, olive oil, vanilla extract and pandan extract / juice. Mix it well.
5.
Sift almond flour, salt and baking powder, then incorporate well.
6.
Once everything is mixed well. With a spatula, gently fold in the stiff peak egg whites into the batter.
7.
Pour mixture into baking mould and place in the oven for 25 minutes or till nicely golden brown.
8.
After that, use a skewer and poke the centre of the cake. If it comes out clean, it means it's cooked all the way through. Take out from the oven and set aside till cool.
9.
With a small knife, run it through the edge of the cake mould, turn it upside down and gently tap it on the table till the cake comes out.
10.
Lastly, drizzle honey and some desiccated coconut on the cake. Of course, this step is optional.
11.
12.
Tip
- Do not grease the baking tray / mould. The cake batter needs to cling onto the side of the baking tray / mould to rise during baking. - Always sift the flour. - You can make your own pandan juice just by putting pandan leaves and water (1 to 1 ratio) into a blender. After that use a sift to separate the water and leave residue.
Cost-saving tips