| Ingredient | Method |
| A: 20g caster sugar 5B egg yolks 75g veg oil 120g low protein flour 1 tsp baking powder 105g warm milk 10g bamboo charcoal powder B: 5B egg whites 50g caster sugar 1/4tsp cream of tartar
| 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. 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 8" cake 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 25-30 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. Mousse: ~Pour all the ingredient into a big bowl. ~Using a stand mixer, whip cream, salt and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff. Gelee: ~Sprinkle the gelatin powder and caster sugar into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Mix into gelatin mixture and stir until well combined. ~Mix condensed milk and pandan powder into gelatin mixture. ~wrap a 10' cake ring with plastic wrap, carefully pour the gelee into it. ~Chill until set. |
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