Pre-heat oven at 375o F. Prepare cake. Combine sifted flour, baking powder and sugar. Make a well at the center. Pour eggyolk, pandan extract and vanilla. Mix well. Beat eggwhites til foamy. Gradually add sugar beat till stiff peaks are form. Cut and fold in meringue into the batter mixture and blend well. Pour in utility tray lined with wax paper. Bake until done. When cool, place in pasting cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done roll the cake. Place in pastry cloth. Slice in 10 equal portion.
Combine flour, baking powder. Set aside. Cream the butter until light and fluffy. Add the beaten egg. Add the flour mixture alternately with milk. Pour benzdorp to the butter. Fill muffin pan with paper cups and bake until done.
Combine and sift together the dry ings. And make a well at the center. Separate the eggyolk and pour in a dry mixture and the liquid. Blend thoroughly. Set aside in a separate bowl, beat egg whites. Add cream of tartar and sugar gradually. Fold the meringue into the batter mixture and pour into prepared baking pan with macapuno. Bake for at least 30-40 mins. In 375o F.