I just love the color pattern in this cake and I am satisfied that I have done well on the folding method to yield a well risen cake. My hubby and kids love this cake as it is soft with a little pinch of soya milk taste.
Ingredients
80g soy milk (cut two pieces of pandan leaf into small pieces and microwave with soy milk)
4 egg yolks
1 whole egg
75g cake flour
45g canola oil
a pinch of salt
70g sugar
4 egg whites4 egg yolks
1 whole egg
75g cake flour
45g canola oil
a pinch of salt
70g sugar
Pandan Coloring
Directions
1. Preheat oven to 190C. Grease and line a parchment paper at the bottom of a 7 inch square baking tin.
2. Sift cake flour, add salt and set aside. Mix oil, soy milk, egg yolks, whole eggs, sugar and whisk well. Add in flour into the mixture in 2 batches.
3. Beat the egg whites until soft peak form. Gradually add in castor sugar, a tbsp at a time and continue to beeat until it is almost stiff peak form.
4. Fold 1/3 of the beatened egg whites into the flour mixture first, then repeat 2 more times with the remaining egg whites. Take out 5 tbsp of the mixture and fold in the extracted thick pandan juice.
5. Pour half of the plain batter into the prepared cake tin, then spoon in the pandan batter. Scatter onto the plain batter then pour in the remaining plain batter. Use a paring knife to make a few swirls. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in water-bath at 190C for 15 mins and turn to 135C for 45 mins.
6. Remove cake tin from the oven. Carefully turn out onto a tray and let it cool completely before slicing.
2. Sift cake flour, add salt and set aside. Mix oil, soy milk, egg yolks, whole eggs, sugar and whisk well. Add in flour into the mixture in 2 batches.
3. Beat the egg whites until soft peak form. Gradually add in castor sugar, a tbsp at a time and continue to beeat until it is almost stiff peak form.
4. Fold 1/3 of the beatened egg whites into the flour mixture first, then repeat 2 more times with the remaining egg whites. Take out 5 tbsp of the mixture and fold in the extracted thick pandan juice.
5. Pour half of the plain batter into the prepared cake tin, then spoon in the pandan batter. Scatter onto the plain batter then pour in the remaining plain batter. Use a paring knife to make a few swirls. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in water-bath at 190C for 15 mins and turn to 135C for 45 mins.
6. Remove cake tin from the oven. Carefully turn out onto a tray and let it cool completely before slicing.
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