55g fresh pandan juice (blend a handful of leaves with a bit of water & extract juice with a cheesecloth)
50g coconut milk
¼ tsp pandan paste
6 eggs whites
¼ tsp cream of tartar
Line the non-removable base of an 8″ round pan with greaseproof paper. Preheat oven to 155°C. Sift flour, salt & set aside.
Place Cocorosco coconut oil in a small pot over low heat until just warm (don’t overheat!). Remove from heat and add flour and salt. Whisk till smooth.
Add pandan juice, coconut milk and pandan paste. Stir to combine (batter will be lumpy).
Add egg yolks and whisk until batter is smooth once more. Set aside.
In an electric mixer on medium speed, beat egg whites till frothy and add cream of tartar. Continue beating on medium-high speed till foamy then gradually add sugar. Beat until medium peaks form (the meringue should curl slightly when you invert the whisk).
Add 1/3 of the meringue into the yolk mixture and gently fold till almost incorporated. Add next 1/3 and fold. Add remaining meringue and fold, till thoroughly combined. Be quick yet gentle to avoid deflating the egg whites.
Pour batter into the tin, smoothen the top with a spatula. Place tin on a deep baking/roasting tray in the oven on the lowest rack, and pour hot water to come up to about halfway up the sides of tin.
Bake for about 70 – 80 minutes or until the cake is golden-brown and springs back when lightly pressed with no squishy sound. Lower oven temperature and place a baking tray on the topmost rack if your cake looks like it’s going to crack.
Remove cake from oven. Allow sides of cake to pull away slightly from the tin (about 10 mins), before using a knife to run around the edges of the tin. Invert cake onto a non-stick frying pan, peel off paper and re-invert onto a rack to cool completely.
If bottom/sides of cake are still wet, return to the oven (which has been switched off) for 10 mins to dry in residual heat.