Pandan Pillow Cake
Soft and fluffy made with pure pandan juice extracted from pandan leaves. Meat floss was layered in between the cake and on top of the cake to give an extra fragrant boost after baked. You can serve it immediately after the cake has cooled down completely or chilled.
Ingredients
- 45 g corn oil
- 50 g pandan juice plus 1.5 tbsp fresh milk
- 100 g cake flour or plain flour
- 10 g corn flour 9 (starch)
- 5 egg yolks - 65g egg with shell
- chicken floss and mayonnaise
Meringue
- 5 egg whites
- 1/2 tsp lemon juice
- 90 g caster sugar
- 10 g corn flour (starch)
Instructions
- Combine oil and pandan milk juice together, blend well to emulsified stage.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - combine caster sugar and corn starch together in a cup. Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with a rubber spatula.
- Pour 1/4 of the batter into loaf pan 9 x 5.5 inches, lined baking paper below. Then press meat floss over batter and pipe mayonnaise on it, then gently spread remaining batter on top.
- Using a chopstick to draw a straight line in the center of the batter. Then fill pipe mayonnaise on the center line. The cake will crack following this line when it rises. Scatter meat floss at the sides.
- Place loaf pan at the lowest rack of the oven and bake in preheated oven at 150 degrees for about 55-60 minutes.
- Drop the cake on table top a few times to prevent shrinkages. Invert the cake pan immediately to cool completely. Using a spatula knife to scrape the sides of cake to release the the cake from the toast pan.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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