This recipe is from Baked, a regular column on SauceMagazine.com/blog.
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.
½ 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
This article appears in Jul 1-31, 2011.