Pandan Cake

Name: Pandan Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 48g granulated sugar; 60g Low-gluten flour; 10g Cornflour; A teaspoon Baking powder; 60ml Coconut milk; 1/2 teaspoon Pandan sesame oil

by Meiyin.H

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Recently, the weather has been cold, people have become lazy and busy, and it has been a long time since I made cakes. When I was visiting the supermarket with my mother last night, I saw the coconut milk special offer, buy two get one free, and I bought it. Once I had the ingredients, I started to itch. I left everything behind and made a cake.

Think about it...it seems like it's been a long time since I made a cake, and it was a newbie when mixing egg whites!!! Can I comfort myself because it is cold...

Strawberry Strawberry, the happiest winter is when sweet strawberries are on the shelves~~~"

Ingredients

Pandan Cake

1. Separate the whites and yolks of 3 eggs, add 1/4 (12g) sugar to the yolks.

2. Add pandan sesame oil and coconut milk and mix well.

3. Sift in low-gluten flour, cornstarch and baking powder and mix well.

4. Add edible oil and stir well.

5. Beat the egg whites at low/medium speed to thick foam.

6. Add the remaining 3/4 (36 grams) of granulated sugar in 3 portions.

7. Beat at medium speed until the egg whites are straight.

8. Add the whipped egg whites into the egg yolk batter in 3 times, and use the cutting method/up and down mixing method to mix evenly.

9. Grease the bottom of the mold.

10. Pour the cake batter and shake it vigorously to create large bubbles.

11. Bake in a preheated 170 degree oven for 40 minutes.

12. After being out of the oven, it can be demoulded by inverting it until it is completely cooled.

Tips:
If during the baking of the cake, you find that the surface of the cake is dark QAQ, you can put a piece of tin foil on the top of the cake=.= to prevent the burnt color caused by continued coloring ^-^!