Pandan Cake


4 Egg yolks
40 g Sugar
90 g Plain Flour
10 g Corn Flour
50 g Butter, melted
50 ml Milk
½ tsp Pandan flavour (optional)

B:4 Egg white
40 g sugar
1/8 tsp Cream of tartar

Whipped cream (optional)

- Preheat the oven to 200C
- Whisk egg yolks and sugar at maximum speed until thick and creamy. ½ tsp of any flavour may be added and leave aside.
- Whisk egg whites, sugar and cream of tartar at maximum speed until soft peak.
- Fold egg yolk mixture well into beaten egg white.
- Add in flour, then melted butter and milk, and mixed well.
- Pour into grease pan 22x22x4 cm.
- Bake for 15-20 mins or until baked.
- Remove from oven, leave to cool.
- Divide cake into two, spread it with whipped cream in the middle.
- Ready to serve.

Black Glutinous Chiffon Cake

I read quite lots recommendation on this cake, therefore I bought the black glutinous flour quite sometimes ago from Indonesia. But only now then I got chance to use it. There are quite varieties of recipes if you search under “Ketan Hitam Chiffon”, and here I tried on Fatmah Bahalwan recipe. I reduced on 25gr on the sugar, and I still found a bit sweet, maybe can reduce further 15gr. This cake is just as soft as other chiffon cake and it has a unique taste, just exactly like black glutinous rice porridge with coconut milk. :)

Ingredients: (Updated by 09/07/2010)
160 gr Egg yolks
75 gr Caster sugar (I used 50 gr, however, can reduced further to 35 gr)
1 tsp Vanilla essence (I omit this)

240 gr Egg whites
125 gr Caster sugar
1 tsp salt (I used ½ tsp)

50 gr Plain flour
100 gr Black Glutinous flour
1 tsp Baking Powder Double Acting

150 ml Instant coconut milk (I used KARA)
3 tbsp Oil

- Use hand whisk A until creamy.
- Then by using mixer beat B until stiff.
- Pour B to A partially (around 3 times). Then Pour C, then D mixed well.
(I followed the usual method, I mixed C and D to A creamy mixture, then mixed with B)
- Pour into tube pan, then bake into preheated oven of 150C for 90 minutes or until cook.
- Invert the cake for cool down process.
- Remove the cake once cool down and serve.

Here is how the black glutinous flour look like.

Egg White Cupcakes

Got left over egg white from Lapis Surabaya Swiss Roll, and browsed thru the internet and found this recipe from Peng's Kitchen. I agree with her that this cake soft & fluffy, as you can see from the picture below.

50gr corn oil
45gr corn flour
125gr egg white
60gr castor sugar

- Preheat the oven at 180C
- Heat up oil in a saucepan for 1 min. Remove from heat. Pour in corn flour and mix evenly until free of lumps. Cool completely.
- Beat egg whites on high speed. Add in sugar gradually and beat until soft peak form.
- Fold in 1/3 of the egg white foam into the flour mixture. Mix evenly.
- Then transfer into the balance egg white and fold evenly.
- Pour the batter into individual cake cups.
- Bake in 12-15 mins.

Yields : 6 cupcakes

Here I sliced it into two, and spread with Nutella, then it looks exactly just like bread sandwich. hahahaa ..... yummy :)

Lapis Surabaya Swiss Roll

125 g Hard butter
1 tsp Rhum
1 tbsp Condensed milk
a pinch of salt

B:250 g Egg yolks
100 g Caster sugar

C:5 g milk powder
10 g corn flour
40 g cake flour

1 tsp chocolate paste (optional)
Pineapple jam (optional)

Methods:- Preheat the oven to 200C
- Cream butter at medium speed around 15 mins, then add the rest of “A” ingredients, cream until white and fluffy.
- Whisk ingredients “B” at maximum speed till thick and creamy.
- Fold “B” to “A” , mixed well with spatula, then fold in the sifted “C” flour and mixed well.
- Take one big scope batter and add chocolate paste
- Pour the chocolate batter at the end corner grease pan 24x24x4 cm, then pour the rest batter to the full pan
- Bake for 20-25 mins or until baked
- Remove from oven, leave to cool before spread the pineapple jam or butter cream.
- Roll, slice and serve.