This sponge cake might look a bit weird in green, but it tastes really good. it's from a kinda of green leaf called Pandan which has a naturally sweet and very nice dessert flavor. and it's originally from Malay.
and of course the recipe involves pandan. it's really hard to find pandan leaves. so we use pandan essense. it looks like this:
yeah, if you don't even understand what it says on the label, that's the one.
150 grams cake flour
1/2 tsp baking powder
1/4 tsp salt
7 egg yolks
300 ml coconut milk
2 tbsn pandan juice
160 grams caster sugar
12 tsp pandan essence
7 egg whites
beat the eggs with electric mixer.
self raising flour
put the butter in microwave for 20 seconds. it'll make it a lot easier in mixing.
Below is the "proper" method of doing it. looks tedious.. if you're busy/lazy, be prepared to skip it, scroll down, and you'll get a easy version.
Yeah lazy people rock.
* Preparation Batter *
Pre heat the oven to 160c/350 f(convection).
Pour the coconut milk into a saucepan and add the castor sugar (160 g). Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.
Sieve the cake flour, baking powder and salt.
In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.
* Baking the cake *
Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
*焗蛋糕* 慢慢將一半打好左既蛋白倒落蛋漿度，再攪混佢。 再倒埋另一半既蛋白落去，記得要攪得混。 將蛋漿倒落個唔黏底既蛋糕盤度，拎去焗到個表面變金黃色(大約45分鐘左右)。 拎返個蛋糕出黎，反轉個盤，等佢凍。 當佢仲熱果陣唔好急住拆個盤出黎。 等佢涼左，就可以用把切餅刀由個邊開始起返個蛋糕出黎。
Mix the ingredients (refer to the above pictures), beat with electric mixer on high for 3 mins until foamy and fluffy.
pour the misture into the baking tray
bake it, 160C for 40 mins.
Acknowledgement to interpretation to Chinese: Silver Ranger