Wednesday, February 15, 2017


source from  :; (moist & delicious)

Ingredients :

150  gm  cake flour
1  tsp  baking powder
1/2  tsp  baking soda
120  gm  banana  (anggaran 2 biji pisang berangan)
70  gm  pandan juice  (dari 3-4 helai daun pandan + air, kisar & tapis jadikan 70 gm)
100  gm  corn oil
5  egg  yolks  (I use grade A eggs)
1/2  tsp  salt

6  egg  whites
1/2  tsp  cream of tartar
120  gm  caster sugar

Method :

1.  Line bottom and grease sides of an 7 inch square pan.  You can also use an 8 inch round pan, if you wish.  Preheat oven to 160'C-170'C.

2.  Blend banana with pandan juice and then measure out 150 gm.

3.  In a large bowl, put in corn oil, egg yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

4.  Mix the baking powder and baking soda to the flour and sift this into the yolk mixture and mix until well combined.  DO NOT OVER-MIX.  Set aside.

5.  In another clean bowl, beat the egg whites until foamy.  Add in the cream of tartar.  Continue beating on medium speed while gradually adding the caster sugar.  Continue beating until soft peak.  The meringue is ready when ribbon forms and remains on top.

6.  Gently fold the meringue into the flour mixture in 2 to 3 portions until evenly blended.  Pour into the prepared pan at a height.  Give the pan a gentle tap on the work top to get rid of big bubbles.

7.  Place in a water bath and bake for about 80 minutes at 160'C or until done.  Tent it if it's browning too fast by placing aluminium foil on top of the cake...

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