Indonesian Recipes | Sylvie's CombuisIndo

Ingredients:
8 eggs, separated
1 1/4 cups granulated sugar
3/4 cup liquid vegetable oil
1 tsp. vanilla extract
3/4 cup coconut milk
1/4 tsp. pandan paste
1 cup self-rising flour
1/2 tsp. cream of tartar

Instructions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a small bowl, combine coconut milk , pandan extract . Add the 1/4 tsp. of pandan paste. Set aside.
3. With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.
4. Sift the self-rising flour three times into a large bowl. Make a well in the centre of sifted dry ingredients, and whisk egg mixture into the flour mixture.
5. With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.
6. Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.
7. Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and centre tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a “sawing” action opposed to slicing through the cake.

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This entry was posted on Monday, July 13th, 2009 at 8:49 am and is filed under Cakes & Biscuits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.