Thanks to those who took the trouble to give me advice on what to do with egg
whites. I have decided to bake Pandan flavoured angel food cake and passed it
off as fat-free pandan chiffon cake. It was a hit! I told everybody that the
best thing about this chiffon cake is that it is absolutely fat-free and thus
guilt-free. Traditionally, Pandan Chiffon Cake contains coconut milk, corn
oil and egg yolks. Upon hearing about my fat-free cake, people usually don't
feel too bad about reaching for a 2nd slice. Here's the recipe for the green
color cake:

Pandan Angel Cake

350 g egg whites
125 g sugar (reduced coz I don't like it too sweet)
75 g plain flour
3/4 Tablespoon water
2 teaspoon pandan essence
green colouring

1. Whisk egg whites and sugar tog until stiff
2. Fold in the flour, water and essence
3. Bake at 160 degree celcius for 45 min in a chiffon cake tin

Try it and let me know how you like it.