Ingredients：   Cake flour 100 g Sugar  80 g Vegetable oil  35 ml Eggs  4 Baking powder  1 tsp Cream of tartar  1/4 tsp Pandan leaves  4 strips (available in Thai grocery stores) Warm water  60 ml Green tea powder  2 Tbsp Almond (sliced)  as desired
Utensil：
Pound cake tin

Method：

1. Chop pandan leaves. Blend with warm water in a blender. Sift and save the pandan juice.
2. Separate egg whites and yolks.
3. Preheat oven to 200℃ / 385℉. Grease pound cake tin.
4. Sift together baking powder,flour and 1/3 of sugar. Add vegetable oil, egg yolks, pandan juice, green tea powder. Whisk until smooth as batter.
5. In another grease-free mixing bowl, whisk egg whites and cream of tartar until bubbling. Gradually add 2/3 of sugar and whisk until stiff.
6. Fold egg whites into batter gently until barely combined.
7. Turn the batter into the tin. Bake for 40-50 minutes. Garnish with almond slices.