Pandan Magic Custard Cake

Ingredient

Method

110g unsalted butter 330ml full milk 150ml santan 1tbsp water 5 medium eggs, each around 50g with shell 50g plain flour,sifted 65g superfine flour, sifted 130g caster sugar 1 tsp apito pandan 1.5 tsp pandan essence Few drop green coloring 30g caster sugar few drops white vinegar

1. Line a 7/8" baking pan with baking paper (all surface). Seperate egg whites and egg yolks. 2. Melt the butter and set aside to cool slightly. Warm the milk & santan until lukewarm and set aside. 3. Use an electric mixer and whisk the egg whites & white vinegar until foamy, add in the 30g caster sugar and whisk until stiff/hard peaks form. 4. In another bowl. beat the egg yolks and 130g caster sugar until light and fluffy. 6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flours until evenly incorporated. 7. Use a hand whisk and gently beat in the milk, green coloring, apito pandan & pandan essence until well mixed. It is normal for the batter to be watery and runny. 8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. 9. Pour the batter into the prepared pan and bake in a preheated oven at 170ºC top bottom heat for first 40 minutes & the next 20 minutes with top heat until the top is golden. Test with a skewer. If it comes out clean, the cake is done. 10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting. Chill before serve which will taste more better.