It's a regal cloud of a cake.
6 egg yolks6 egg whites, room temperaturePreheat the oven to 325°F and place a rack in the center.Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan.
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