The cake is cottony soft, light and moist with a nice aroma of pandan and coconut.
Ingredients
3 egg yolk
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 or 1/3 tsp salt [helps to bring out the flavour of coconut milk/pandan]
40 ml coconut milk
3 tsp pandan paste
35 ml vegetable oil [I used 2 tbsp]
40 gm cake flour - sifted - set aside
3 egg white [large eggs]
1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
a drop of green colouring - for colour tone [optional]
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 or 1/3 tsp salt [helps to bring out the flavour of coconut milk/pandan]
40 ml coconut milk
3 tsp pandan paste
35 ml vegetable oil [I used 2 tbsp]
40 gm cake flour - sifted - set aside
3 egg white [large eggs]
1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
a drop of green colouring - for colour tone [optional]
- Line base of a 7" square tin [loose bottom pan] with grease proof paper.
- Preheat oven to 150 degrees C. Place a baking tray on the lowest rack, pour in enough water for steam baking, then place a baking rack over it. This way, you need not have to wrap baking tin with foil.
- Mix coconut milk, oil and pandan paste together. Set aside.
- Use a hand whisk mix egg yolks, half egg, sugar and salt together.
- Drizzle in liquid mixture [coconut milk, oil and pandan paste] and whisk until well combined.
- Fold in sifted flour and stir until batter is smooth. Set aside.
- Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. B eat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
- Fold in 1/4 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined. Remove 1/3 of cake batter to another bowl. Add in a drop of green colouring, mix well.
- Pour the 2 batters alternately to create layers of different colour tone into prepared cake tin. Place it over the baking rack to steam bake [make sure the water is enough to last until baking time is over]. Tap baking tray on work surface a few times to release trapped air bubbles before baking.
- Steam-bake cake in a preheated oven at 150 degrees C for 55 mins.
- Remove cake at once from tin [otherwise the cake base may be moist because of vapour from steam-baking]. Invert the cake after baking, remove the bottom paper lining and cool it on a wire rack. The cake may shrink a little when cooled.
I usually chill the cake in the fridge before slicing. This cake taste as good when chilled.
hosted by Qi Ting of A Dessert Diet.
2. Sweet Treats and Swanky Stuff by Something Swanky
3. Recipe Box 12 hosted by Bizzy Bakes
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