Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Smooth out the top of the batter with the whisk. Tap the pan against the counter a few times.
Pour the batter into an ungreased 9-inch tube pan. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter. There should be no white streaks remaining in the batter. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. Then pour all the batter into the bowl with the remaining meringue. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Add one-fourth of the meringue to the yolk batter.
When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. Lower the speed to add the sugar in increments. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Add the cake flour and whisk until combined.
Heat the oil in a saucepan over medium heat, until it reaches about 176☏. Preheat the oven to 325☏ and place a rack in the center.
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