Recipe:
100g Pandan juice - (Please refer to my other post for Pandan paste, You may add water to make pandan juice. Depends on the "green" you want) I used 13 leaves of pandan paste.
20 g fresh milk
128g cake flour
1 tsp baking powder
1/2 tsp salt
80g oil
4 egg yolks
20 g fresh milk
128g cake flour
1 tsp baking powder
1/2 tsp salt
80g oil
4 egg yolks
Meringues:
5 egg whites
few drops of lemon juice
100g sugar
Method:
1. Mix pandan juice with fresh milk. Set aside.
2. In a separate pot, hit up the oil with low heat . Remove from heat and add in the flour, baking powder and salt at one go. Stir till a paste is formed.
3. Add in the pandan fresh milk, egg yolks and whisk till a thick batter forms. Set aside.
4. Whip egg whites till large bubble forms, add in lemon juice then sugar gradually till stiff peak.
5. Add 1/3 of meringue to Pandan batter to loosen it with a hand whisk, then pour all of this mixture back to the meringue and mix gently with spatula till no trace of egg white can be seen.
8. Pour batter into a 7″ loose form tin. Pre heat oven to 170 C.
9.Bake for 40 min, then cover the top with a tray and lower the heat to 160 deg C in the last 15 min. Bake for about 40 min, till skewer comes out clean. Unmould and cool on a wire rack.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
5 egg whites
few drops of lemon juice
100g sugar
Method:
1. Mix pandan juice with fresh milk. Set aside.
2. In a separate pot, hit up the oil with low heat . Remove from heat and add in the flour, baking powder and salt at one go. Stir till a paste is formed.
3. Add in the pandan fresh milk, egg yolks and whisk till a thick batter forms. Set aside.
4. Whip egg whites till large bubble forms, add in lemon juice then sugar gradually till stiff peak.
5. Add 1/3 of meringue to Pandan batter to loosen it with a hand whisk, then pour all of this mixture back to the meringue and mix gently with spatula till no trace of egg white can be seen.
8. Pour batter into a 7″ loose form tin. Pre heat oven to 170 C.
9.Bake for 40 min, then cover the top with a tray and lower the heat to 160 deg C in the last 15 min. Bake for about 40 min, till skewer comes out clean. Unmould and cool on a wire rack.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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