CAKE - Pandan Sponge Cake with Shredded Coconut Frosting

By Aemelia

Ingredients

• Cake Ingredients:
• 5 eggs yolks
• 70 g castor sugar
• 90 ml corn oil
• 60 ml thick coconut milk mix with green food coloring (add in 1 tbsp pandan juice – optional)
• 170 g flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt
• For egg white mixture:
• 5 egg whites
• 1 tsp cream of tartar
• 70 g castor sugar
• Frosting Ingredients:
• 250 ml thickened cream
• 1 handful of shredded/dessicated coconut
• 1 tbsp icing sugar, sifted
• A handful of toasted almond flakes for decoration

Details

Adapted from fussfreecooking.com

Preparation

Step 1

1. Preheat oven at 175 degree celsius.

2. Sift together baking powder, soda and salt.

3. Cream egg yolks and sugar until the mixture is thick and pale in color.

4. Stir in corn oil, coconut milk and pandan mixture. Fold in sifted flour. Keep aside.

5. Whisk egg white and cream of tartar till very stiff. Add in sugar gradually. Whisk until the mixture holds its shape.

6. Fold in the egg yolk mixture quickly and evenly.

(Emily’s note: Fold in 1/3 of egg white mixture into the egg yolk mixture, “rigorously”. Then gently, fold in the remaining egg white mixture into the egg yolk mixture. I think this will help lessen the “stress” of losing air bubbles in the egg whites. )

7. Pour the mixture into the cake mould and bake for 40 minutes. (Emily’s note: The quantity of the batter fits perfectly on a 20cm cake tin and the tin was lightly with vegetable oil.)

8. Immediately invert the cake after removal from oven. Leave to cool.

Methods for Frosting:
1. Beat the thickened cream until lightly whipped. While doing that, add icing sugar gradually.

2. Once the mixture can slightly hold its shape, fold in a handful of shredded coconut.

3. LASTLY, spread the frosting on the cake once it is completely cooled. To add a little crunch, decorate the cake by sprinkling some toasted almond flakes over the frosting.