Pandan Kaya Sponge Cake

Inspired by Victoria's Pandan Kaya Sponge Sandwiches

Ingredients:

4 whole eggs, room temperature

1 egg yolk, room temperature
70g caster sugar
1/4 tsp salt
20g honey
110g plain flour
5g corn flour
1/4 tsp baking soda
20g coconut milk
1/4 tsp pandan paste
60g coconut oil, melted

pandan kaya, for the filling

• Preheat oven to 170 deg C.  Line the base of a 17.5 cm square pan.
• Sift plain flour, corn flour and baking soda together three times to aerate. 
• Mix pandan paste into coconut milk, set aside.
• Using an electric mixer, beat whole eggs, egg yolk, sugar and salt together on medium-high speed for 4 minutes.  Add in honey and continue beating for another 4 minutes, until pale and thick ("ribbon" stage). Reduce speed to low and beat for 4 minutes to break up larger air bubbles.
• Sift in flour mixture in 3 batches  and add in coconut milk, beginning and ending with flour.  Fold gently.
• Drizzle in the cooled melted coconut oil around the edges of the mixing bowl. Fold gently to combine.
• Pour batter into the prepared pan and drop the pan on the benchtop twice to eliminate any large air bubbles.
• Bake (on the lowest bottom rack of the oven) for 40 minutes. The cake should feel spongy when it's done.
• Immediately after removing the cake from the oven, drop the pan from a height of about 20cm (this is to prevent the cake from shrinking).
• Leave the cake to cool in the pan for 10 minutes then remove from the pan. 
• When the cake is completely cooled, slice into two layers before sandwiching them together with pandan kaya.  Dust with icing sugar.