| Ingredient | Method |
| 75g veg oil 40g almond powder 90g LP Flour, sifted 6 B egg yolks 20g caster sugar 80g milk 8g pandan powder 6 B egg whites 100g caster sugar 1/2 tsp cream of tartar Topping: almond flake | 1. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to medium peaks form. 2. Beat egg yolks and sugar until light, continue add in veg oil and milk and beat until well. 3. Add the flour and almond powder into the yolk batter and mix until just incorporated. 4. Next add 1/3 of meringue into yolk mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour into 20cm prepared tin and top with almond flake. 7. Bake at 170C for 60 minutes or until golden brown and springs back when lightly pressed. 8. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing. |
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