This cooked dough method yields a soft luscious cake, that makes you feel like you are biting on air. The crumbs are delicate and fine, because the flour has been cooked by the heated oil and unable to form more gluten. If done correctly, it can be easier than the usual recipe because there is no longer a need to whisk the egg yolks till ribbon stage.
But be careful not to overheat the oil and ‘boil’ the flour, you will see sizzling when you add the flour and then the paste will be way too dry. Speaking from personal experience.
Recipe (7″ tube pan)
Pandan coconut mixture
- 12 blades of Pandan leaves soaked for 5 mins and blended
- 80g coconut milk
- 1tbsp hot water
Egg yolk batter
- 60g cooking oil
- 100g cake flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 egg yolks
- 5 egg whites
- 1/2 tsp cream of tartar
- 100g caster sugar
1. Cut Pandan leaves. Blend Pandan leaves till fine, add coconut milk and hot water, mix well. Squeeze with hands over sieve to obtain 95g Pandan coconut mixture. Set aside.
2. Heat oil in a saucepan over medium heat for 60 seconds. Temperature should be around 60 to 70 deg C. Take off stove, add in sifted flour and baking powder and mix with hand whisk.
3. Add in Pandan coconut mixture and salt, mix well till a rough paste.
4. Add in the yolks one by one, whisking after each one, till you get a smooth even batter. Set aside.
5. Beat egg whites in stand mixer till large bubbles form, add cream of tartar. Continue beating and add sugar in 3 batches. Beat till soft peak.
6. Add 1/3 of meringue into yolk batter to loosen. Pour yolk batter back into meringue and fold gently with spatula till no white streaks can be seen.
7. Pour batter slowly into tube pan, bang sharply on the counter a few times to release air bubbles. Bake at 170 deg C for about 35 to 40 min. You can add a bowl of hot water on the side to minimise cracking.
8. Check with skewer for doneness. Invert to cool, then hand unmould for a clean surface.