Malaysian Pandan Layer Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (180°C). Line two 8-inch square cake pans with parchment paper, ensuring the paper extends up the sides for easy removal.
2. Beat egg whites
   In a large clean bowl, beat egg whites with an electric mixer until foamy. Gradually add half the sugar (100g) and continue beating until stiff peaks form. Set aside.
3. Mix egg yolks
   In another bowl, beat egg yolks with remaining sugar (100g) until pale and thick. Add melted butter and mix until well combined.
4. Divide and flavor the batter
   Divide the egg yolk mixture into two equal portions. To one portion, add pandan juice, pandan extract, and coconut milk (plus optional green food coloring) for the green batter. To the other portion, add vanilla extract for the white batter.
5. Combine mixtures
   Gently fold sifted cake flour into each batter. Then divide the beaten egg whites equally between the two batters, folding very gently to maintain airiness.
6. Bake the layers
   Pour the green batter into one prepared pan and the white batter into the other. Bake for 20-25 minutes until the cakes spring back when touched and a toothpick inserted comes out clean.
7. Cool and slice
   Allow cakes to cool completely in pans. Once cooled, remove from pans and trim the tops to create even surfaces. Slice each cake horizontally into 2-3 thin, even layers using a serrated knife.
8. Stack and serve
   Stack the layers alternating between green and white. Trim edges for a clean look. Chill for at least 1 hour before serving to allow layers to set together. Slice with a clean, sharp knife.