Pandan Cake, all time favourite..
Ingredients A:
- 6 egg yolks
- 45g white sugar
- 100ml coconut milk
- 45ml cooking oil
- 3/4 tsp of pandan paste
- 90g cake flour
- 1 tsp baking powder
- 1/4 tsp salt
Ingredient B:
- 6 egg white
- 1/2 tsp cream of tartar
- 55g white sugar
Steps A:
1. Sift the cake flour, baking powder, salt together
2. In a separate bowl, whisk the egg yolks and sugar till thick. Add oil, coconut milk, pandan paste. Mix well.
3. Add in the sift flour and whisk till well incorporated. No Lumps.
Steps B (Meringue):
1. Whisk the egg white at highest speed in a new bowl, add the cream of tar tar slowly. (The bowl should be dry and oil free, else your egg white wont be successful)
2. Slowly add in the sugar, whisk till stiff peaks. (Basically when you turn the bowl, the egg shouldnt flow to your head).
Step C:
1. Add 1/3 of Step B into Step A and mix with a WHISK, till well incorporated.. (DO NOT WHISK).
2. Repeat Step 1 with the rest of Step B slowly till finish.
Baking:
Preheat oven 155 degree, and bake the cake estimate of 1 hour. Bottom rack of the oven.
Once ready, invert the cake and leave to cool.
