This is one of my favorite
childhood cakes. In those days we did not have an electric cake mixer and my mum used a
giant spring/pump whisk to pump the egg whites, one of my brothers
always standing by to help her. It needs a lot of energy to pump up the egg whites and sugar.
We finished the cake within minutes and she never had a chance to
get a second piece. A couple of years later my dad bought her a
Kenwood stand mixer, not sure why she didn't use it to make this recipe.
It is difficult to find this cake in Charlotte. I have seen it once in a Asian grocery store but the store is very far from us. Anyway, this is not difficult to make.
2 1/2 cups cake flour
1/2 tsp Salt
1 1/3 cup sugar, separated. (take 1/2 cup from here for whisking egg whites)
1/2 cup vegetable oil
3/4 cup coconut cream
5 Egg yolks
1/4 tsp Pandan essence
7 Egg whites
1/2 cup Sugar (take from the 1 1/3cup above)
1/2 tsp Cream tartar
1 tbsp baking powder
Preheat oven to 350°F. Lightly grease a 9 1/2" round tube pan.
In
a big mixing bowl, mix together the first group of ingredients: cake
flour, salt, sugar, coconut cream, egg yolks, pandan essence and set
aside.
In another medium
bowl, whisk egg whites and cream of tartar on medium speed until
foamy, gradually increase the speed and add in the sugar in 3 to 4 portions , beat until the egg whites form a stiff peak on the whisk (see picture on the right), about 5 minutes and set aside. 
Add the baking powder into the pandan batter and mix well. 
Now you have to work quickly but gently. Pour
1/3 of the egg whites into the pandan batter, mix well with a
spatula, gently pour in the rest of the egg whites and mix until just
combined. At this point you can see many bubbles in the batter, the
baking power has started to work. Over mixing will let out a lot of air
and the cake will not
rise and will become hard. 
Bake
for 45 minutes to 1 hour or until the cake tester inserted into the
thickest part comes out clear. Serve once it is cooled.
Note:
I noticed the baking powder starts to work almost immediately once it
is added into the pandan batter, that is why I add it after the egg
white is ready. This is to prevent the cake from rising unevenly. (Spongy top and hard bottom)
