I was away for a week for an overseas trip, and was suffering from bad baking withdrawal symptom! After resting for a day, to recover my energy from the long haul flight, I finally got my hands down to this lovely green monster J
I’ve always love such cotton cakes, comparing to the conventional cakes with crumbs: the melt-in-your-mouth texture is just heaven!
Recipe adapted & modified from one of the member in Baking’s Corner, but I can’t remembered who!
35g salted butter
50g cake flour
60g coconut milk, mixed with 2 tsp pandan extract
3 egg yolks
1 whole egg
3 egg whites
Pinch of salt
*Preheat oven at 170C & lined baking tin.
1. Melt butter. Once done, stir in sieved flour and mix well. Leave aside.
2. Mix the eggs from (A) and coconut milk mixture together. Add this mixture to the mixture we did in step 1. Combine them well.
3. Whisk egg white & salt till foamy, then add in sugar gradually and continue whisking until stiff peaks formed.
4. Fold the meringue into the yolk batter, by 3 portions, until everything is well combined.
5. Pour the batter into the baking tin, and bang it against the table top few times to release the air bubbles.
6. Send to bake at 170C for 40min, then another 30min at 150C.
7. Invert to cool when it is done.
The top of my cake was burnt by 40 min. I didn't even have the chance to bake another 30 mins at 150c. Why?ReplyDelete
Each oven is different. Perhaps next time you can try 150c for 30mins then 130c for 40mins. Or do you have a oven thermometer that could help you gauge the actual temperature of your oven?Delete
Ok, thanks for the advice. Will be trying your new version of condensed milk cheesecake soon. Hope it works.ReplyDelete