2 large eggs ,at room temperature3/4 cup superfine sugar (also called baker's or caster sugar) + 1/2 Tbsp for sugar X1/4 cup vegetable oil1 tsp vanilla extract1/4 tsp Pandan paste1/2 cup coconut soda or other carbonated beverage2 cups cake flour2 tsp baking powder

PREPARING THE BAKING PAN1. Line the bottom of the 6 by 3 inch round cake pan with parchment paper.MAKING THE BATTER1. Add the eggs into a large mixing bowl. Using a hand mixer, beat the eggs on Low speed (Speed 2) for 30 seconds. Gradually increase the speed to Medium High speed (Speed 4).2. Gradually add the fine sugar, 1 Tbsp at a time every 20 seconds, while beating the eggs on Medium High speed (Speed 4). The mixture should get thick and turn pale yellow. (This step take about 5 minutes.) After all the sugar is added, beat on High speed (Speed 6) for 1 minute.3. Add the vegetable oil, vanilla extract and Pandan paste. Mix on Low speed (Speed 2) for 30 seconds to incorporate these ingredients.4. Add the coconut soda to the batter. Sift 1/3 cake flour and baking powder mixture into the batter. Mix together on Low speed (Speed 2) until just incorporated. Sift another 1/3 dry ingredients into the batter. Mix until just incorporated again. Sift the remaining dry ingredients into the batter. Mix on Low speed until just incorporated. (Do not over-mix the batter which may make the cake dense and chewy.) Scrape down the sides of the bowl with a spatula and fold in any remaining dry ingredients by hand.5. Pour the batter into baking pan prepared earlier. Tap the pan against the counter a few times to pop the bubbles.6. Sprinkle sugar on the surface of the cake making an X. (This helps the cake to bloom into 4 segments.)STEAMING THE CAKE1. Transfer the cake pan onto a steam rack or trivet.2. Add 5 cups hot water into the inner pot of a 6 Quart Instant Pot. Transfer the steam rack and cake pan into the inner pot. Cover the inner pot completely with a kitchen towel. Cover with a glass lid.3. Press the "Sauté" button repeatedly and select a cooking temperature of "Normal". In a few seconds, the Instant Pot starts cooking and the display shows "On". After 10 minutes, the water inside should be boiling and you should see steam being released.4. After 30 minutes, the "Sauté" program completes and switches to standby mode. Activate it again but pressing the "Sauté" button. Continue steaming the cake for a total steam time of 45-50 minutes.5. Test the cake is done by inserting a skewer into the center of the cake. The skewer should be dry with no batter sticking to it.6. Press the "Cancel" button to stop the "Sauté" program. Cover the inner pot with the towel and lid again and let the cake rest for 5 minutes. (This resting period helps the cake not collapse or shrink.)7. Remove the cake pan from the Instant Pot and let rest on the counter for 10 minutes.8. Run a knife around the cake to loosen it from the pan. Gently roll the cake pan on its side along the counter, loosening the cake further.9. Invert the top of the cake into your hand and remove the baking pan. Remove the parchment paper from the cake bottom and discard. Transfer the cake onto a cooling rack. Let the cake cool for another 10 minutes before enjoying.10. To serve, cut the Steamed Pandan Cake into thick slices. Enjoy the fragrant and fluffy cake with fresh fruit, whipped cream or your favorite frosting.11. Store the Steamed Pandan Cake in a covered cake dish for 1-2 days. After this time, refrigerate for up to 1 week. Freeze the cake for up to 3 months.