Ingredients with Measurements:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 tsp pandan extract
- Green food coloring (optional)
Special Equipment Needed:
- Stand mixer or hand mixer
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Sifter
Step-by-Step Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a separate mixing bowl, beat the eggs and sugar together on high speed for about 8-10 minutes or until the mixture is pale and fluffy.
4. Add the coconut milk, vegetable oil, pandan extract, and green food coloring (if using) to the egg mixture. Mix until well combined.
5. Gradually add the flour mixture to the egg mixture, mixing on low speed until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 9g
Carbohydrates: 46g
Protein: 5g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or other flavorings.
- Coconut milk can be substituted with whole milk or heavy cream.
- Green food coloring can be omitted.
Variations:
- Add shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream and fresh fruit for a refreshing dessert.
Tips and Tricks:
- Make sure to beat the eggs and sugar until pale and fluffy to ensure a light and airy cake.
- Sift the dry ingredients to prevent lumps in the batter.
- Use room temperature eggs for best results.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Dust the cake with powdered sugar or top with whipped cream and fresh fruit for a beautiful presentation.
Garnishes:
Fresh fruit, whipped cream, powdered sugar
Pairings:
Tea, coffee, or a glass of milk
Suggested Side Dishes:
Fresh fruit salad, green salad
Troubleshooting Advice:
- If the cake is too dense, make sure to beat the eggs and sugar until pale and fluffy.
- If the cake is too dry, reduce the baking time or add more liquid to the batter.
Food Safety Advice:
Make sure to properly store the cake to prevent spoilage.
Food History:
Pandan is a tropical plant commonly used in Southeast Asian cuisine for its sweet, floral flavor and vibrant green color.
Flavor Profiles:
Sweet, floral, coconut
Serving Suggestions:
Serve the cake as a dessert or as a sweet snack.
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Region: Malaysian