Egg yolks 6 个
Castor sugar 80 g
Pandan juice (with coconut milk) 120g
Self raising flour (sieved) 200g
Salad Oil 70 g
Egg whites 6 个
Castor sugar 70 g
Cream of tartar ½ tsp
1）On high speed, beat egg yolks and castor sugar till light and fluffy. On medium speed, slowly add in pandan juice and sieved flour. Add in salad oil and mix well.
2) In a separate bowl, beat egg whites and cream of tartar for a while, then 3 times add in castor sugar, beat on high speed till stiff.
3) Fold in no. 1 into no. 2 manually. Mix it well very slowly.
4) Pour cake mixture into mould and bake in a preheated oven at 180˚C for 45 mins.
5) Invert the baked cake to cool. To remove cake, run a sharp knife along the side of cake mould.
Always use fresh, grade B eggs for baking .
Sieved flour will ensure a lighter texture.
Never use flour that has been kept in the refrigerator.
Cake must be thoroughly cooled before removing or else the skin flakes off.