| Ingredient | Method |
| A: 120g unsalted butter, room temp. 30g caster sugar 40g sour cream 4 B egg yolks 150g low protein flour 2 tsp baking powder 55g milk 1/2 tbsp vanilla essence 5g pandan powder B: 4 B egg whites 80g caster sugar 1/4tsp cream of tartar | 1. Use an electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk, pandan powder and sour cream and mix until well. Then mix in the balance flour. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined.. 6. Pour batter into 7" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 180C about 55-60 minutes. |
No comments:
Post a Comment