PANDAN CAKE

My kid's absolutely insisted I put this recipe up since they are convinced at least half of you out there have or will be buying Pandan essence when you travel on holiday to the Far East. Thailand is a good place for buying this as is anywhere in Malaysia and Singapore.

Pandan is actually screwpine leaves and has such a distinct flavour that there is no substitute for it so pretty useless recipe if you don't have it. You could put another essence in the basic recipe if you wish but it won't be pandan cake.

My son first tasted this last year in Singapore and I was convinced he wouldn't like it (the green of the cake attracted him to it). We spent 6 weeks traveling around South East Asia and it became his daily diet. So without more ado this is the tried and tested recipe:

Invest in an Angel Cake Tin. If you can't find one (it's not that easy in Turkey) buy two normal cake tins with the fluted hole in the centre (These you can get anywhere) or half the recipe.

8 egg whites

6 egg yolks

1/2 tsp cream of tartar (this helps firm up the egg whites - if you don't have this don't worry, pray though)

1 cup self raising flour (sieved 3 times - get a lot of air in). You won't get self raising flour in Turkey so add 1 sachet of baking powder (kabatma tozu)

3/4 cup sugar

1/3 cup vegetable oil

1 cup coconut creme (you can buy this in tins at the supermarket)

2 tsp pandan extract

green food colouring (mix the food colouring with a little water if it is in powder form as mostly sold in Turkey)

Beat egg whites with cream of tartar until still then gradually add 1/2 the sugar.

Beat the egg yolks with the remaining sugar until well mixed. Gradually add the other ingredients. Now spoon in 2 tablespoons of egg white mixture to the yolk mixture to break it up a little before adding the rest. Fold in by hand making sure you don't beat out the air. Bake in a moderate oven 180C, 375F for 45mins.

Turn upside down and leave to cool for at least 2 hours. Remove and Eat.