Finally after third attempts, I succeeded in making this tall and spongy pandan cotton cake! First two attempts I underbaked the cake and it collapsed after removing it from pan. I told my kids I’ve failed my cakes but they still happily finished them up. ? Haha its still edible just that they were short and dense.
Super cottony pandan cake infused with Ayam brand coconut milk and organic coconut oil with au natural fresh pandan extract! Lots of air pockets in the crumbs and the surface wrinkle up after cooling down. Nevertheless is still a very delicious cake to enjoy if you like moist and fluffy sponge cake.
Ingredient (8″ round pan)
- Prepare a 8″ removable base pan. Line the base and wrap the cake pan with aluminium foil.
- Sift flour into a mixing bowl. Heat coconut oil in microwave for 2 mins. Pour the hot oil into flour and quickly mix into a smooth paste. Cool down the mixture slightly.
- Whisk egg yolks until light and fluffy. Add in coconut milk and pandan extract and mix well. Combine the egg mixture with flour mixture and stir well.
- Place egg whites and cream of tartar into a clean mixing bowl. Using a electric whisk, beat on high speed until foamy. Add in sugar in 3 batches and beat till firm peak formed.
- Fold 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
- Pour the batter into cake pan. Tap the pan gently on a working surface to remove any big air bubbles. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
- Bake in preheated oven at 160 deg cel for 90mins until surface is golden brown. (Please adjust temperature and duration according to your own oven!)
- Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down. When the cake starts to pull away from the cake pan, unmould the cake immediately and cool completely on wire rack. Store the cake in fridge as it contains coconut milk.