Pandan cake with gula melaka

Ingredients:

4 egg yolks

74g gula melaka (sliced or crushed until very fine)

26ml coconut oil (I used canola oil)

1/4 teaspoon pandan paste (bake king brand)

53ml coconut milk

53g cake flour
A small pinch of salt

4 egg whites

16g caster sugar

1/4 teaspoon cream of tartar

Baking time is about 30 minutes. Bake initially at 150 degree then adjust to 160 degrees after 15 minutes. Adjust to 170 for last 5 minutes.
(Duration and temperature depend on individual oven)
Size: My tube pan is inner diameter 18 cm and height is 8.5 cm (7 inch tin) 

Steps:

1. Beat together egg yolks and gula melaka. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add oil and continue beating.
2. Once the oil has been incorporated, add coconut milk, pandan paste and a pinch of salt.

3. Add the sifted cake flour and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until foamy.
5. Add cream of tartar and continue whisking.
6. Gradually add sugar In 3 portion, whisking all the time until the egg whites form a stiff peak. When u lift up the mixing bowl upside down, the mixture won’t drip out.
7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
9. Transfer the cake into a tube pan and bake at 150°C for first 15 min, then adjust to 160°C for the remaining time. Use aluminium foil to cover over the cake so that the top of the cake wont be too brown (around last 15 minutes).

Note: If cake cracks, means initial temperature is too high.