• Preheat oven to 165C

Make the Egg Yolk mixture first

• Place egg yolks, oil, water, coconut milk, salt and pandan essence into a large bowl and mix. Do not over mix.
• Sift and add in the self-raising flour and baking powder.

Make the meringue

• Beat the egg whites till foamy.
• Add the sugar gradually, beat another 4 or 5 minutes (or until the egg whites are shiny) to medium to stiff peaks.

Folding in

• Mix 1/4 of the meringue into the egg yolk mixture to 'loosen' the mixture.
• Fold in the rest of the meringue into the egg yolk mixture.

Baking

• Pour the mixture into the tube pan, and wipe the batter off the sides. Run a knife through the mixture to remove excess bubbles. Shake to even the surface. Do not bang or try to remove more air bubbles.
• Bake for 1 hour at 160 to 165C.
• Ready when a skewer inserted comes out clean. Do not open the oven before the 1 hour mark.

Cooling

• Cool the cake completely upside down. Remove from the mold using a spatula. Cut the sides clean to unmold.