Pandan Cake (not green inside)
Pandan Cake Recipe
Ingredients
•8 egg whites
•6 egg yolks
•1/2 tsp cream of tartar
•1 cup self raising flour, sieved 3 times
•3/4 cup sugar
•1/3 cup vegetable oil
•1 cup coconut milk
•Pandan extract (green)
Directions
1.Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
2.Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract. (I added 1 teaspoon of the extract)
3.Mix egg whites and flour mixture together.
4.Bake in moderate oven (180C/375F) for 45 minutes.
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Forgot to take photos during each process I finished....anyway....here's before the bake..
In the process of baking...due to the self-raising flour...the batter rose lah...and at the end of it....the rise is pretty significant...but later it just "deflated" when done...
Here's the end product....surface looks alright due to the shape of my flute tube pan..but the base is really ugly...
The taste of the outside is dry/spongy but the inside's really moist...dunno why...but maybe let it cool then will be dry..hope the family likes it as I dont think they ever tasted this pandan one before as it's quite Singaporean...but I dunno why my inside is not green like the ones I eat back home....would it be green colouring?? As the pandan extract is greenish but doesnt give the cake its colour...oh maybe ppl boil the actual pandan leaf which is darker in colour???
Im satisfied...but hmm...shape of it...will have to think for awhile...
*Haha...FIL just got up from his rest and tasted it..he likes it...
Ingredients
•8 egg whites
•6 egg yolks
•1/2 tsp cream of tartar
•1 cup self raising flour, sieved 3 times
•3/4 cup sugar
•1/3 cup vegetable oil
•1 cup coconut milk
•Pandan extract (green)
Directions
1.Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
2.Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract. (I added 1 teaspoon of the extract)
3.Mix egg whites and flour mixture together.
4.Bake in moderate oven (180C/375F) for 45 minutes.
---------------------------------------------------------------------------------------------------------------------------------------------------
Forgot to take photos during each process I finished....anyway....here's before the bake..
In the process of baking...due to the self-raising flour...the batter rose lah...and at the end of it....the rise is pretty significant...but later it just "deflated" when done...
Here's the end product....surface looks alright due to the shape of my flute tube pan..but the base is really ugly...
The taste of the outside is dry/spongy but the inside's really moist...dunno why...but maybe let it cool then will be dry..hope the family likes it as I dont think they ever tasted this pandan one before as it's quite Singaporean...but I dunno why my inside is not green like the ones I eat back home....would it be green colouring?? As the pandan extract is greenish but doesnt give the cake its colour...oh maybe ppl boil the actual pandan leaf which is darker in colour???
Im satisfied...but hmm...shape of it...will have to think for awhile...
*Haha...FIL just got up from his rest and tasted it..he likes it...