delightfully spongy pandan cake


MAY 17, 09

RECIPE

Serves: 2 15x8cm pans?

Ingredients
7 eggs, separated
1 1/4 cups sugar
3/4 cup liquid vegetable oil
1 tsp. vanilla extract
3/4 cup coconut milk
3 tsp. pandan extract
1 cup flour
1 tsp baking powder
1 tsp lemon juice

1). Preheat oven to 350 degrees F (180 degrees C).

2). In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is optional). Add the green food coloring to mixture if using. Set aside.

3). With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.

4). Combine flour, baking powder and salt (If using cake flour).

Sift the self-rising flour (or cake flour, baking powder and salt mixture, if using) three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.

5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.

6). Gently pour the batter into cupcake moulds and bake for about 9 minutes or until the cake feels spongy to the touch.

(modified from original recipe here)




the 7 egg yolks for the recipe!

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So this one was definitely an improvement from the last! I think the taste is almost down pat...I have yet to let the Singaporeans try this though. The texture was also pretty good for the cupcakes (top pic). However, for the actual cake (2nd pic, cut into bite-sized pieces) which I baked for about 30min at 180C the top got badly burnt while the insides were still kinda soft and mushy...nowhere near as bad as the chocobanana cake though.

Main changes to the original recipe would be reducing the egg by 1, as I found it too eggy the last time. The next time I try this recipe I MIGHT go for 6 eggs to see if that improves the taste (I'm worried the egg balance in the recipe might be thrown off though). Also, as I didnt have cream of tartar I subsituted it for lemon juice as suggested here.

Now the main problem I have to worry about is to get the cake more spongy and less wet...also how to stop the cake from caving in hideously after removal from the oven (seriously, it caves right in!)

VERDICT: 7/10

Labels: BAKING

1 BITES