This light, fluffy, airy bright green coloured sponge cake is a favourite amongst the Asian community and is a crowd-pleaser for everyone.
Follow along to recreate a favourite of mine to bake.
Separate the eggs while they are still cold. Place the egg yolks in one
bowl and the whites in another. Cover with plastic wrap and bring to room
Preheat the oven to 170 degrees C.
* In the bowl mix in the flour, sugar (30 grams), baking powder, salt, and
orange zest. Beat until combined. Make a well in the centre of the flour mixture
and add the egg yolks, oil, coconut milk, and vanilla extract. Beat until smooth
* In a cake mixer bowl, with the whisk attachment, beat the egg whites until
foamy. Add the cream of tartar and continue to beat until soft peaks form.
Gradually beat in the remaining 120 grams of sugar and beat until stiff peaks
* With a large rubber spatula or wire whisk, gently fold the egg whites and the pandan extract (in three additions) into the batter just until blended (being careful not to deflate
* Pour the batter into the ungreased tube pan and bake (refer to baking
time guidelines). When lightly pressed, the cake will spring back.
* Immediately upon removing the cake from the oven invert (turn upside
down) the pan and place on a bottle or flat surface so it is suspended over the
* Let the cake cool completely before removing from pan (about 1 - 1 1/2
hours). To remove the cake from the pan, run a long metal spatula around the
inside of the tube pan and centre core. Invert onto a greased wire rack.