(Recipe for one 21 cm cake)
6 egg yolks
45g castor sugar
54g corn oil
55g pandan juice
18g coconut milk
96g cake flour
1/4 tsp salt
6 egg whites
1tsp lemon juice
45g castor sugar
Preheat oven 150°c
1) Use a hand whisk to whisk egg yolks and castor sugar . Add corn oil and continue to whisk. Add pandan juice and coconut milk. Whisk till evenly mixed. Sifted cake flour into bowl. Add salt. Gently fold in the flour. Set aside.
2) Use a stand mixer. Beat egg whites until frothy, add in lemon juice and beat until soft peak. Put in sugar gradually and beat until firm peak stage.
3) Fold in 1/3 of the egg whites into egg yolk mixture, and fold in the remaining egg whites gently.
4) Pour batter into 21 cm ungreased tube pan. Level batter with spatula. knock pan 2-3 times against worktop to get rid of more big air bubbles.
5)Place cake in bottom of oven. Bake for 50 to 60 mins.
Once the cake is out from the oven, inverted the pan to prevent the cake from sinking.
