Cut pandan leaves into 1-2 inch small segments. Blend coconut milk and pandan leaves until smooth consistency. Use a fine mesh strainer to separate the liquid and solids. Dispose of the solid and set aside the pandan liquid mixture for later use.
Separate egg yolk and egg white into two separate bowls, making sure not to get any egg yolk in the egg whites. There are several methods to do this flawlessly. Read the post to find out more!
Combine the plain flour and baking powder in a medium bowl and set aside.
Place room-temperature butter and ½ cup sugar in a large mixing bowl. Using an electric mixer, beat at low speed for 15 seconds, then increase to medium-high speed until light and creamy. Add egg yolks, and beat for another 30 seconds until well mixed. Mix in half of the flour mixture. Add pandan liquid and mix well. Add the rest of the flour mixture and beat until well incorporated. Set aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add in ¼ cup granulated sugar. Continue to whisk until stiff peaks form (refer to photo for reference). Note: If using an electric mixer, ensure the paddles are clean.
Transfer ⅓ of the egg white mixture to the butter mixture. Gently fold until well incorporated. Repeat with the subsequent two batches, folding gently with each batch
Preheat the oven to 325 F.
Grease a 9x5-inch loaf pan with butter and line with parchment paper. Carefully pour the batter into the lined pan. Gently tap the pan to remove any trapped air bubbles.
Place in the preheated oven and bake for 50-55 minutes or until the cake tester comes out clean.
When the cake is fully cooked, remove from oven and let rest in pan for 5-10 minutes. Remove from the pan and let cool on a wire rack. Let the cake completely cool before serving! Enjoy.
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