Pandan Banana Sponge Cake
INGREDIENTS: 150g cake flour 1 tsp baking powder 1/2 tsp baking soda 4 egg yolks 2 banana, mashed (approx. 200g) 50g concentrated homemade pandan juice 70-80g canola oil 4 egg whites 60-65g caster sugar 1tsp lemon juice 1/2 salt Utensil: 8" round pan / two 6" round pan / 7" square pan. Greased sides and line the bottoms. Method: 1. Preheat oven to 160C. 2. In a large bowl add in egg yolks, canola oil, mashed banana, pandan juice and using a hand whisk mix the ingredients until even. 3. Mix baking powder, baking soda and flour together and sift this into the yolk mixture and mix until well combine. SO not over-mix. Set aside. 4. Using an stand/electric mixer, whisk egg white until frothy before adding lemon juice and salt and continue to beat until foamy. Gradually add in sugar and whisk until soft peaks formed. The meringue is ready when ribbon forms and remains on top. 5. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/