Pandan-Coconut Cake
Ingredients
1½ cup all purpose flour½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
3 large eggs, separated
1 cup sugar, divided
½ cup buttermilk
½ cup oil
2 tsp. pandan extract
1½ tsp. coconut extract
Preparation
• Heat the oven to 350 degrees. Spray an 8-inch spring form pan with cooking spray.
• Whisk the flour, baking soda, baking powder and salt in a large bowl.
• Separate the eggs into two bowls.
• Beat the egg whites on high for a minute. Add in half the sugar and beat for another 3 minutes until stiff peaks are formed.
• Beat egg yolks, the rest of the sugar, buttermilk, oil and both extracts for one minute.
• Add this mixture to the flour mixture and mix gently until blended.
• Fold in the egg white mixture.
• Pour into the pan and bake for 28 to 32 minutes, or until a cake tester comes out clean.
• Use a knife around the edge of the cake and flip over on a rack and let cool.