| Ingredient | Method |
| 4 A eggs (cool from fridge) 105g LP flour 75g castor sugar 40g santan/milk 25g corn oil A pinch of salt 1tsp pandan essence 1tsp apito pandan | 1. Mix pandan essence/apito, santan and corn oil, set aside. 2. Combine and sift flour and salt together. 3. Whisk the cool eggs in the mixing bowl, use low speed to whisk till bubbles state. Turn to high speed, add in half of caster sugar and whisk for 1 minute. Then, add the remaining caster sugar, maintain the speed level and whisk for 8 minutes. Add in pandan mixture, continue whisk for 5 minutes till pale, thick and fluffy 4. Gradually add in flour, use a rubber spatula to fold the batter evenly from the bottom to the top. 5. Pour batter into a 7 inch round (lined base) cake pan. Gently tap the cake pan on the table top to release air bubbles. 6. Bake in preheated oven at 180C for 35-40 minutes or until cooked. 7. Remove from oven, invert cake on a wire rack and remove the cake after cool. |
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