Pandan Cake Batter
- 4 egg yolks Grade A
- 60 g fine sugar
- 50 g vegetable oil
- 60 ml pandan water (60ml water with 1 tbsp pandan paste)
- 120 g cake flour sieved
- 1 tsp baking powder
- 1 tsp sponge gel
- 4 egg whites Grade A
- 1/4 tsp cream of tartar
- 60 g fine sugar
- 500 g chocolate couventure
- 200 g desiccated coconut flakes
Prepare the cake batter
- Preheat the oven at 160 degree Celsius.
- In a stand mixer bowl, add in egg yolks, sugar and sponge gel. Attached the K-beater and mix it at low speed for 30 sec.
- Once the mixture has combined, pour in oil and beat until it evenly mixed.
- Pour in pandan water, continue to beat till smooth and evenly mixed.Pour in cake flour and baking powder, beat it at low speed till it just combined.
- Pour the batter into a large mixing bowl, set aside. #Tip: Do not overbeat as it may cause the cake to be hard and chewy.
Prepare the meringue and mix into the cake batter
- In a stand mixer bowl, add in egg white and Cream of Tar Tar. Attach the Balloon Whisk, whisk the ingredients at high speed till small and big bubbles are formed.
- Pour in sugar gradually, whisk at maximum speed until stiff peak.
- Add meringue to cake batter in 2 batches. Use a spatula to fold in the meringue gently till no white streaks are visible. #Tip: Be gentle and do not over mixed. Over mixing will deflat the air bubbles in the batter and cause the cake not to rise properly while baking.
Bake the cake
- Pour batter into an 8-inch x 8-inch square cake tin lined with parchment paper. Pour till it ¾ filled.
- Tap it hard on the table at least 5 times to remove air bubbles. Tips: This will force out the air bubbles and avoid large holes in your cake.
- Transfer the cake tin into the oven and bake it for 30 minutes with fan mode and top down heat.
- When time is up, poke a satay stick into the center of the cake. If it comes out clean, the cake is ready. If it’s not ready, bake it for another 5 mins till it’s fully baked through.
- Transfer to a cooling rack and let it cool completely.
Prepare cake glaze and assemble
- Pour the chocolate into a microwavable bowl. Microwave it at 10 sec, repeat the steps till it has fully melted. Use a spoon to stir till it’s smooth. #Tip: Chocolate gets burnt very easily. Hence, do not heat it more than 10 sec at each interval.
- Slice the cake into 2inch x 2inch each.
- Place it on the wire rack and scoop 2 tsp of white chocolate over and coat it evenly.
- While the white chocolate is still runny, coat it with desiccated coconut flakes thoroughly.
- Transfer to a tray lined with parchment paper and transfer it to the chiller for the white chocolate to harden.
Ready to serve
- Place cake on a serving plate and serve.