Amended from this recipe.
5 egg yolks
1 whole egg
1/4 tsp salt
40g canola oil
90g milk (can also use coconut milk for a richer flavor)
90g plain flour
100g castor sugar
1/4 tsp cream of tartar
50g gula melaka
1 tbsp hot water
1tsp pandan extract
- Preheat oven at 150C
- Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
- Chop gula melaka into small pieces and dissolved with 1 tbsp hot water. Then pour the mixture through a sieve, so as to ensure you get a smooth mixture. Set aside.
- Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
- Sieve in flour then mix it up until well combined.
- Beat egg white, cream of tartar & castor sugar until firm peaks form.
- Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
- Switch to a spatula to lift batter from bottom to fold. Be sure the mixture is well combined & smooth.
- Spilt batter into 2 portions.
- Mix in gula melaka into 1 portion, and mix until well combined.
- Mix in pandan extract into 1 portion, and mix until well combined.
- Spoon 4 tbsp of the pandan batter to the tin, pouring from the center. Then add another 3tbsp of gula melaka batter, also from the center. Repeat steps under batter is used up.
- Then tap the tin on the table top few times to release air bubbles.
- Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
- Send to bake at 150C for 70min.
- Once baked, remove from oven and invert the cake immediately on a cooling rack to cool. If you want a soft surface, invert on a non stick frying pan.
Dissolved with hot water then pour through sieve to get a smooth mixture
Pour batter alternatively from center
I drew a 'web' with a tooth pick. This step is totally optional.
Very happy with the height!
Very very soft & fluffy! And I love the colour combinations!
Packed up some to shared with my colleagues. These were zapped up within minutes!