This small cake is full of coconut and pandan fragrance. The cake texture is cottony and soft like a chiffon cake. I followed this recipe from Jane and Joceline to the ‘T’ but I baked the cake in the usual way instead of steam-baking it. You will notice that my cake is a little out of shape because it dropped out from the cake pan a little short while after it was inverted. Nonetheless we polished off the cake in seconds during our afternoon tea.
Coconut Cotton Cake 椰香棉花蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4 servings
Ingredients
- 30g melted butter
- 40g plain flour
- 20g coconut milk
- 20g pandan extract (refer here)
- 3 egg yolks (about 70g egg each)
- 3 egg whites
- 45g caster sugar
Instructions
- Melt butter, keep warm and pour into sifted flour, stir well.
- Lightly beaten egg yolks using a hand whisk, combined with coconut milk and pandan extract, mix well. Then mix well with flour mixture.
- In another mixing bowl, beat egg white till foamy and add in sugar, continue to beat till peak form (not stiff peak). Fold into egg yolk mixture in few batches with a rubber spatula.
- Pour batter into a 6 inch (lined) round cake pan. Lightly tap cake pan on counter top to release air bubbles.
- Bake at preheated oven 180 deg C for 10 mins, reduce oven temperature to 150 deg C and continue to bake for about 35-40 minutes or skewer inserted into cake comes clean.
- Invert the cooked cake immediately on a wire rack. Slice the cake when it is completely cool.
3.5.3217
椰香棉花蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4 servings
Ingredients
- 30克 牛油
- 40克 普通面粉
- 20克 椰浆
- 20克 香兰汁
- 3个 蛋黄 （约70克一个）
- 3个 蛋白
- 45克 细砂糖
Instructions
- 融化牛油，趁热加入过筛了的面粉。
- 轻轻打散蛋黄，慢慢加入椰浆和香兰汁里搅拌均匀。倒入面糊中拌均匀。
- 蛋白打至发泡，加入砂糖，继续打至湿性发泡即可。分次和蛋黄面糊混合均匀。
- 倒入6寸铺上油纸的圆模内，轻摔一下，震掉大气泡。
- 预热烤箱至摄氏180度，烤10分钟，温度调至150度，再烤35-40分钟.
- 出炉后倒扣放凉，脱模切片便可享用。
3.5.3217
Also to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious