Yield: 1x14cm round cake
60g unsweetened soya milk
3g olive oil
5g pandan leaf, cut into small stripes
(Can be replaced by 1 tsp vanilla essence)
70g raw sugar
70g top flour
1. Blend soya milk, oatmeal, olive oil and pandan leaf in food processor or blender. Set aside in a rice cooker to keep warm.
2. Heat up a small amount of water in a pot. This is the water bath that is used to warm the egg mixture while bearing it. Do not boil the water, once you see light steam you can stop heating).
3. In a clean heat resistant mixing bowl, add the eggs and raw sugar in. Place the bowl over a water bath. Whisk the egg mixture at high speed for about 2 minutes or till the mixture turns thick. Reduce the electric hand mixer speed to low and continue to whisk for another 5 minutes or till soft peaks formed.
4. Add the blended soya mixture into the egg batter. Blend well using the electric hand mixer.
5. Remove the mixing bowl from the pot, sieve in the top flour in 3 batches Mix well using the whisk removed from the electric hand mixer.
Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no flour is left unmixed.
6. Preheat the oven to 170 degree Celsius.
7. Pour the cake batter into a 14cm cake tin lined with parchment paper.
Give the tin a few light taps to get rid of trapped air parcels in the batter. Smooth the cake surface using the spatula.
8. Bake the cake in an oven at 170 degree Celsius for 25 minutes. Then turn off the upper heating coil and continue to heat using lower heating coil for another 10 minutes, or till a stick inserted draws out dry.
9. Remove the cake from the oven and cake tin. Cool on a wire rack. Cut and serve when the cake cools down :)