I did a similar pandan cotton cake using soya milk in June. Inspired by Sharon's beautiful pandan coconut cotton cake, I modified the earlier recipe to fit in the coconut milk. Cakes baked using pandan and coconut milk are always so sweet and frangrant Y(^_^)Y
Yield: one 14cm diameter round cake
Cake mould: 6" round mould, 7.5cm tall
All ingredients in room temperature
Using 55g eggs
40g coconut/vegetable oil 椰油/植物油
50g top/cake flour 低筋面粉
42g coconut milk, 浓椰浆
12g pandan leaf 香兰叶
3 egg yolks 蛋黄
1 egg 全蛋
1/8 tsp salt 盐
3 egg whites 蛋白
40g fine sugar 细砂糖
1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan.
You may omit this step if you are using a 6" removal base cake pan.
2. Blend 42g of coconut milk with 12g and of pandan leaf. Collect 50g of mixture for later use. If the mixture falls below 50g, just top up with a little coconut milk or water to make up for the difference.
3. Loosen the flour using a hand whisk. Set aside.
4. Heat coconut/vegetable oil till you see convection current starting to appear at the surface of the oil (about 82~85 degree Celsius).
Do not over heat the oil as we don't want to fry the flour.
5. Remove the bowl of hot oil from the stove, add in the flour and stir till smooth paste formed.
8. Add the cooked dough from (5) to (6). And mix into a smooth dough. Cover and keep aside.
Ensure the cooked dough has cooled down sufficiently before adding.
9. Mix in a pinch of salt. Cover and set aside.
10. Beat egg white till frothy, for about 30 seconds. Add in the sugar, in 3 batches.
11. Beat at medium high speed at the start and reduce to low speed towards the end of the process. Beat the meringue till almost reaching the stiff peak stage. The standing meringue has a slight dip at the tip.
12. Scoop about 1/3 of the meringue into the yolk batter at (9). Fold to mix.
14. Pour the batter into the 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.
15. Place the cake pan in a tray of 1cm-deep hot water.
Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven.
After 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 minutes.
If the cake brown too fast, cover it with an aluminum foil.
End of baking.
16. Remove the cake with pan from the oven and drop the pan with the cake from a height of about 10 cm for about three times. This is to prevent the cake from over shrinking during the cooling period.
Then let them cool down on a cooling rack for about 20 ~25 minutes.
While the cake is still warm, runs a silicon spatula along the edge of the cake. Remove the cake from the cake pan and cool down on a wire rack. This is to prevent accumulation of moisture at the base of the cake.