Step 1

Beat egg yolks and sugar gently with a hand whisk until sugar dissolves.

Step 2

Stir in the Pandan juice and corn oil.

Step 3

Fold the self raising flour into the egg mixture.

Step 4

Set aside.

Step 5

Beat the egg whites till frothy with a hand mixer. Slowly add in the sugar and a pinch of salt while beating at high speed.

Step 6

Beat until the egg white is stiff and shining but not dry. It takes about 3 minutes to form meringue.

Step 7

Preheat oven to 175°C (347°F).

Step 8

Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).

Step 9

Pour the batter into an ungreased 25 cm tube pan.

Step 10

Bake for 40-45 minutes.

Step 11

Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Let it cool before removing the cake from the tube pan.