Pandan Cake

Pandan cake is a light and fluffy sponge cake flavored with pandan leaves.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a blender, blend the pandan leaves and coconut milk until smooth. Strain the mixture to extract the pandan juice.
In a mixing bowl, sift together the cake flour, baking powder, and salt.
In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the pandan juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until well incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, slice and serve the pandan cake.