Making the cake:
Start by pre-heating your oven to 170c/325f. Also line the bottom of two 8 inch square cake tins with some baking paper. Make sure NOT to grease these tins, and not to line the sides of the tins. Just add a square of baking paper to the bottom of each one.
In a large bowl, add the egg whites and the cream of tartar. Start whipping this until the egg whites become foamy. Then whiles still whipping, gently pour in the first 125g of sugar. Once all of this sugar has been added, whip until you get stiff peaks. Leave this aside.
In a separate large bowl, add the egg yolks and the second 125g of sugar. Whip these together until the mixture becomes much lighter in colour and almost doubles in volume.
Add the oil, water and pandan extract into this, whisk until combined. Now add the flour, baking powder and salt, again whisk just until combined.
Add half of the whipped egg whites into this, gently fold these in, then add the rest. Fold until you can no longer see any lumps or streaks of egg whites in this batter.
Pour this into your cake tins then bake them at 170c/325f for 45-50 minutes, or until a toothpick inserted into the centre comes out clean. Make sure not too open your oven door too much as they bake, this can cause the cakes to delate.
As soon as these come out of the oven, flip them upside down onto a wire rack. Don’t take them out of the tin, just leave them in the tin, upside down. Leave them to cool completely.
Making the whipped cream:
In a large bowl, add the double cream and icing sugar.
Whip these together until the mixture thickens and you get medium peaks. Leave this in the fridge until you’re ready to use it.
Assembling the cake:
Once the cake layers have cooled, you can assemble.
Run a knife around the sides of your cake tins, to separate the cakes from it. Then take the cakes out.
At this point, I peeled the top layer of the cakes off, just to get rid of the browning. But you can skip this if you wanted too.
Place one of the cake layers down onto a board or plate. Spread an even layer of the whipped cream over this, then add the other layer of cake on top.
Leave this in your fridge for about 20 minutes so that the whipped cream can set up a little. Then you can cut into it and enjoy!
