Pandan cake

Woohooo!!!!!!!!!! Finally succeeded in my pandan cake. For the first few tries, it was still a bit sticky on the inside. I thought it was the container but after using the round container with the hole, it was still like that. I had to try various ways, after getting tips from Joan, I tried the way of increasing temperature of oven to 190 degrees, use a tray to block the heat first then remove after 15 mins. Anyway lemme share the recipe first. For my orange cake, all is the same, except I replace coconut milk with orange juice and also added 1 tbsp of zest. For pandan extract, I add 3/4 of tsp with this recipe.

Orange sponge cake/pandan (replace juice with coconut milk)

3 eggs

100g og Prima brand cake flour

1 tsp baking powder

100 g castor sugar

75 ml freshly squeezed orange juice

75 ml corn oil

1 tbsp orange zest

¼ tsp cream of tar tar

1)        Preheat oven to 170 degreees, line cake pan

2)        Sieve cake flour and baking powder together (big bowl)

3)        Separate yolks from whites. Whites to metal tin, yolks to mixer bowl.

4)        Beat egg yolks with half amt of sugar till thicken and pale yellow

5)        Add zest, juice, oil, whisk by hand

6)        Add flour 1/3 at a time and mix together

7)        Beat egg whites with cream of tartar and remaining sugar using mixer till stiff

8)        Add 1/3 of egg whites to cake batter from before and fold in gently

9)        Bake at 30 to 40 mins at 180 degrees

10)     When done, remove from oven, peel off grease paper and leave to cool on cooling rack