| Ingredient | Method |
| Cake : 8B egg yolks 2B whole eggs 20g caster sugar 120g veg oil 165g milk 200g LP flour 25g corn flour 15g pandan powder 1tsp baking powder 8B egg whites 70g caster sugar 1/4tsp cream of tartar few drop rice vinegar Mousse: White Chocolate cream, refer here Panna cotta: 10g gelatin powder 30g hot water 400g dutch lady chocolate milk 20g cocoa powder
| Cake 1. Line a 10" cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 55 minutes or until top is evenly browned. 12. 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. 13. Cut 5 of horizontal slice from the cake 1-1.5cm deep, cut into 3 inch round shape. Panna cotta: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. ~combine all the ingredient and cook with medium heat and stir continuously until boiled & dissolved. ~Turn off the heat and set aside until slightly cool. ~transfer into small containers and chill overnight. |
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