I am still stuck using my husband's laptop this week. Although his is much faster and better then mine, I still love my old laptop, haha! Anyway, hopefully my "old friend" won't quit on me again any time soon. :P I still have quite a few recipes in my old laptop that I want to post up...hopefully can get them up soon. So at the moment I can only share with you all those I made over the weekend. This particular recipe is probably one of the more popular ones now in the blog sphere; it's none other but "相思蛋糕" . If you ask me how to translate this...in correct term, it is call "lovesick cake", hahaha! But you know after I ate this cake, I know why it is called that! It is really very soft and dreamy, you'll love it so much that you probably get lovesick for it, heehee. :D
I was contemplating whether I should make vanilla versus pandan flavor. I went with the latter because it has been ages since I last baked anything with pandan. :P I used all natural pandan extract and thus the cake look kind of light in the shade of green.
I spread a generous layer of vanilla buttercream in between the cake and it tasted even better! It simply just melts in the mouth. :) ~Dreamy~
This lovely recipe comes from Siewhwei. Many bloggers out there has already gave this wonderful recipe a try and rave good reviews. So what are you waiting for? Hehehe..
I've reposted the recipe here for easier reference with minor changes made:
Ingredients for Soft Pandan Cake (香兰相思蛋糕 ) (makes 7x7 or 8x8 square)
Egg yolk batter
65g vegetable oil
80ml coconut pandan mixture (See Note *)
1/4 tsp salt
100g egg yolk (mine was approximately 6)
1 whole egg
65g superfine flour (I used Prima top flour)
Note* = I blend 6 spears of pandan leaves with 120ml of coconut milk. Then I squeeze out the milk mixture. Reserve 80ml for the batter.
Egg white Batter
200g egg white
70g caster sugar
1 tbsp corn flour
- In a large mixing bowl, beat the egg yolks, whole egg, salt, coconut pandan milk mixture together till well combined.
- Sift in the flour and mix well till no visible lumps. (set aside and cover)
- Preheat the oven to 160C. Prepare water bath in the oven. Grease and line parchment paper a 8x8 square cake pan.
- In the mixer bowl, add in egg white and beat till foamy. Then gradually add in the sugar and continue to beat till soft peaks. Then add in the corn flour and continue to beat till stiff peaks.
- Gently flour in the egg white mixture to the egg yolk mixture in 3 separate portions and do not deflate the batter.
- Pour batter into the prepared cake pan and bake in the preheated oven for 50 mins in water bath.
- Remove from oven when the tester comes out clean and let cool on rack before slicing.
This soft and dreamy cake almost melts in your mouth once you take a bite...really really nice. I am already planning to bake this again using the yuzu powder that Sonia gave me, heehee. ;))
Have a great day and Happy 47th Birthday to Singapore!! ;D