Learnings: I baked this without water bath method and in 2 X 6" cake tins as the organiser requested for us to cut into small serving size.
It needed 15 mins at 130°C and then slowly up to 150°C for another 10 mins. Am happy that it brown nicely.
Initial bake, I used butter but hub feels the one with the coconut oil has a stronger fragrance.
The texture is also soft and cottony with a nice hint of coconut taste. Maybe next time, I will change the milk to coconut milk.
Note to self: For this event, I used 4 times the recipe.
Thanks CS for sharing this great recipe.
Adapted
What you need:
100g cake flour
5 egg yolk (approx 65g each)
10g pandan juice (homemade)
70g milk
40g butter (I used coconut oil)
1 tsp vanilla essence
5 egg whites
100g sugar
Method:
Preheated oven of 150°C. Prepare 7" round tin in water-bath. (I dry baked)
Sift cake flour. Set aside.
Warm up pandan juice, milk and butter to lukewarm.
Add in cake flour and mix well.
Add in egg yolk one by one and whisk well.
Add in vanilla paste and blend well.
In a clean bowl, whisk egg whites until foamy, drizzle in sugar slowly while beating until soft peak.
Fold 1/3 of the meringue to the egg yolk batter and fold in the remaining meringue.
Bake for 40 mins. Remove the water-bath and continue to bake for another 30 mins. (I have modified the baking time as above)
Enjoy!
If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook, Instagram, Pinterest, Twitter and Google+
.
