Pandan Ogura

The artistic bug was biting me :P

Modified from this recipe.

Ingredients
(A)
5 egg yolks
1 whole egg
1/4 tsp salt
1/2tsp pandan extract
40g canola oil
90g milk (can also use coconut milk for a richer flavor)
90g plain flour

(B)
5egg whites
100g castor sugar
1/4 tsp cream of tartar

Method

1. Preheat oven at 150C
2. Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
3. Mix pandan extract with milk.  Set aside.
   For (A): 
4. Beat egg yolks, whole egg, salt, oil & milk+pandan mixture with hand whisk, until fluffy.
5. Sieve in flour then mix it up until well combined.
   For (B):
6. Beat egg white, cream of tartar & castor sugar until firm peaks form.
7. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
8. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
9. Transfer batter to baking tin, leaving a small portion for drawing, then tap the tin on the table top few times to release air bubbles.
10. For the remaining batter, fold in around 1 tsp cocoa powder and mix until well combined.  Transfer to piping bag and pipe desired picture on the cake batter.  Note: Piping batter should be of oozing consistency.
11. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
12. Send to bake at 150C for 70-75min.
13. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

Happy with the height!

Very soft and fluffy texture!  Smells really good too!

Drawing instructions for the Eiffel Tower.  Referenced from this website.