I bought a hello kitty baking pan and was very excited to bake with it. So, I decided to bake a pandan coconut butter cake with this pan to see the effect of this pan. However, the HK imprint was quite faded as the cake was too light due to the egg white folding recipe that was required to bake this cake. I will use this pan again with a butter or pound cake to see if it can create a clearer HK imprint.
Ingredients
250g butter
85g Caster sugar
1 tsp Vanilla paste
A pinch of salt
4 egg yolks
3 tbsp coconut milk
200g plain flour
1 tsp Baking powder
4 egg whites
85g Caster sugar
85g Caster sugar
1 tsp Vanilla paste
A pinch of salt
4 egg yolks
3 tbsp coconut milk
200g plain flour
1 tsp Baking powder
4 egg whites
85g Caster sugar
Directions
1. Preheat oven at 170 Deg C. Line a 8" Square tin
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in coconut milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Sprinkle chopped walnuts and cchocolate chips over the batter and mix.
8. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in coconut milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Sprinkle chopped walnuts and cchocolate chips over the batter and mix.
8. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.
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