Pandan with Coconut Milk 相思蛋糕

 

Pandan With Coconut Milk

相思蛋糕

One of my blogger friends showed her photo of 相思蛋糕 and shared a link to her friend's recipe.  Since it is such a famous cake in the net, I tried baking it today.  However, I only wanted to bake a 7" square cake so I alter the recipe by 30%.  Its very soft and spongy with the water bath method...

Ingredients:

Corn Oil                    45g

Coconut Cream       60ml

Sugar                         20g

Egg Yolks                  4

Pandan Juice           2 tsp

Sift together :

Cake Flour                50g

Salt                            1/8 tsp

Baking Powder        1/4 tsp

Egg Whites                4

Sugar                          50g

Cream of tartar        1/8 tsp

Method:

1. Beat egg yolks, sugar and pandan juice together till creamy
2. Heat up the corn oil and coconut cream in microwave on high for 10mins, then stir it into (1)
3. Add in the sifted cake flour, salt and baking powder.  Stir well and keep one side
4. Beat egg whites on high, add in the 50g sugar & 1/8 tsp of tartar and continue to beat till stiff.
5. Fold egg whites into the egg yolks batter and pour into a 7" square (lined with baking paper at the bottom) and water bath bake @ 140 deg for 2 hours.

Note:

One of my baking trainer did said ... its okay to bake at lower temperature for a longer period...the cake wont turn dry but it will be moist and well baked.