Asia has one of the most inspiring and incredible recipes and this pandan cake is one of them, this cake is light, airy, and has a gorgeous green color.
Ingredients
- 6 large free-range eggs, separated
- 1/2 tsp cream of tartar
- 175g caster sugar
- 1 tsp pandan extract
- 1 tsp vanilla extract
- 100ml full-fat coconut milk
- 50ml vegetable oil
- 125g plain flour
- Pinch of salt
Instructions
- Preheat oven to 175ºC/350F/Gas mark 4. In a large clean bowl, whisk the egg whites and cream of tartar until frothy using an electric hand mixer, continue to beat until it looks slightly opaque, then add the 100g sugar in a steady flow.
- Continue to beat until the meringue reaches stiff peaks and set to one side.
- In a separate bowl, beat the egg yolks and the remaining 75g sugar and whisk until light, this should take a couple of minutes until it reaches the ribbon stage.
- Add the pandan extract, vanilla extract, coconut milk, and vegetable oil. Whisk until well combined.
- Sift the flour into the egg yolk mixture and whisk well again. Using a spatula fold in a spoon of the meringue into the egg yolk mixture and mix in well. Then gently fold the remaining meringue into the egg yolk mixture.
- Lightly spray a cake tin with cake release spray, pour the mixture into the tin, and put it into the preheated oven for 35 minutes.
- After baking for 20 minutes, take out the cake with gloves then gently divide the cake into six equal parts with a knife on top of the cake and do not force it, and then quickly put it back to continue to bake.
- Leave to cool in the tin before removing the cake and glazing or frosting.
- Mix the lime juice, icing sugar, and water together, and gently pour over the cooled cake evenly so it drizzles down the sides. Grate some lime zest over the top of the cake to finish.
