Pandan Cotton Sponge Cake

This is a very soft and light sponge cake shared by MyKitchen1010.

Ingredients:
(A)
60g oil (I used Rice Bran oil)
50g thick coconut milk
70g pandan extract (blend 40g pandan leaves with 80g water and strain)
1/4 tsp salt
110g cake flour
1 egg
7 egg yolks

(B)
7 egg whites
1/2 tsp cream of tartar
150g caster sugar

• Grease and line a 20cm square baking pan with baking paper.  Wrap the baking pan with 2 layers of foil.
• Preheat oven to 150°C.
• In a mixing bowl, combine oil, coconut milk and pandan extract.  Sift in cake flour, and with a balloon whisk, mix until combined. 
• In a bowl, lightly beat 1 egg and egg yolks, then gradually add into the batter.  Set aside.
• In a clean, dry bowl, beat egg whites on low speed until foamy.  Add in cream of tartar and beat until tiny, fine bubbles are formed.  Gradually beat in sugar on low speed until soft peak forms (meringue is shiny with arch shape). Add meringue into egg yolk in 4 batches, mixing gently with a balloon whisk.
• Then fold gently with a spatula until well mixed.  Tap the bowl a few times on the benchtop to burst large bubbles. 
• Pour batter into the prepared pan, tapping the pan on the benchtop a few times.
• Sit the baking pan with batter in a larger pan filled with hot water (1 inch high) and bake for about 2 hours.
• Remove the cake from the oven and tap the pan on the benchtop to minimise shrinkage. 
• Unmould the cake and cool completely on a wire rack.
• When the cake is completely cool, cut with a serrated knife.

Note: The cake is baked at low temperature to enable it to rise slowly to prevent it from over-rising then collapsing when out of the oven.  If the cake shrunk when removed from the oven, that means the temperature is too hot.