Meringue part:
6 large egg whites, about 220g
170g sugar
For the batter mix:
180g of plain flour
1 tsp of baking powder
6 egg yolks
8 - 9 pandanus leaves
about 220ml of coconut milk in a tin
Directions:
Extract the juice from the pandanus leaves. Clean and cut the leaves into small pieces then put in a food processor or mini blender and add few tbsp of coconut milk. Blend till the leaves are pulverised. Take it out and squeeze between your hands to extract the juice, a bit at a time. Filter the juice with a small sieve. Top the juice with coconut milk up to 200ml in total.
Mix baking powder to the plain flour. In a mixing bowl add the green coconut milk and egg yolks, whisk briefly then sift in flour and mix till combined.
Using a spotlessly clean large mixing bowl and whisk the egg whites till frothy then add sugar a bit at a time till all combined, continue whisking till a very stiff meringue is formed.
Add some of the meringue to flour mix to slacken it, then add this to the meringue and lightly mixed till evenly combined.
Add the mix to the tube tin and bake for 1 hour at 170deg C.
After 1 hour take the cake out and invert it immediately to cool completely.
Take a long thin knife and scrape the cake out of the tin, start from the tube then the side of the cake, then lift the cake out and glide the knife along the bottom of the tin till the cake is loosen. Invert onto a plate. Ready to eat.
There are a few rules that must be followed to make this kind of cake.
Always use a tube tin, a shame not easily available UK but easy to find in US as angel cake tin. I have seen it on UK ebay. Must not use any which has a non stick coating. The is because the cake must hang on to the tin while it is inverted.
Never grease the tin
Never open the oven door while the cake is baking
You must invert the cake immdiately once out of the oven or it will collapse into a pancake.
