Colorful cake

Prepare the materials.

Chop the colorful leaves into small pieces, blend with 70ml of water, filter, and set aside 60ml.

ml of colorful juice, 60 grams of coconut oil/edible oil, stir well.

Sift the rice flour and mix it evenly with the pandan juice.

Add the egg yolk and mix evenly in a Z-shaped motion.

Add the caster sugar to the egg whites in three portions, and beat until stiff peaks form (about 80-90% meringue).

Mix the egg white batter and the egg yolk batter evenly.

Pour into a 6-inch mold.

Preheat the oven, bake at 180°C with both top and bottom heat for about 25 minutes, then take it out and invert to cool.

Demolded, finished.