| Ingredient | Method |
| 4B egg yolks 20g caster sugar 60g veg oil 85g milk 90g LP flour 5g pandan powder 2tsp baking powder 5B egg whites 1/4 tsp cream of tartar 70g caster sugar Toppings: Chocolate rice Roasted chunk peanut Frosting: Milky buttercream | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 7" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. 11. Frost the top and top with chocolate rice and chunk peanut. |
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