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COOK TIME
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SERVING SIZE
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60-70 mins
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8-12 Servings
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EQUIPMENT
Electric Mixer (Hand or Standing)
Blender
8-inch (or 20cm) square baking tin with high sides
Baking paper
Muslin cloth
Strainer
INGREDIENTS
Pandan Juice:
5-7 pandan leaves
100ml water
Meringue:
6 egg whites
100g SIS Caster Sugar
1/4 tsp salt
1 tsp vinegar
Batter:
60ml vegetable oil
50ml coconut milk
100g cake flour
6 egg yolks
METHODS
- Prepare your baking tin. Grease and line your tin. Ensure that there is enough overhang from the edge of the tin for easy retrieval of the fully baked cake.
- To make the pandan juice, cut up the leaves into small pieces. Blend the pieces with water in a blender.
- Strain the contents of the blender through the muslin cloth and strainer to collect the pandan juice. Reserve about 50ml of the juice and set aside.
- Preheat oven to 150°C (Fan).
- In a large mixing bowl, whisk to combine the oil, coconut milk and pandan juice.
- Sift in the flour and whisk together to combine.
- One at a time, mix in the egg yolks until all incorporated.
- Moving on to the meringue, in another large bowl, mix in egg whites, salt and vinegar on low speed until frothy.
- Add in the SIS Caster Sugar slowly in batched and mix at a higher speed in between each batch until stiff peaks are formed.
- Take a third of the meringue and stir into the batter with a spatula vigorously. Do not worry about knocking the air out at this stage.
- Pour in the batter into the bowl containing the remaining meringue and carefully fold in until combined.
- Pour mixture into the prepared baking tin.
- Rap the baking tin against the kitchen counter 2-3 times to remove any larger air bubbles in the batter.
- Place the tin on a baking tray and fill in the tray with hot water until it comes up to about 1-2 inches up the sides of the tin.
- Place the tray in the oven and bake cake in the water bath for about 60-70 minutes.
- To test if cake is done, insert a skewer in the centre of the cake and see if it comes out clean. If skewer had batter on it, return to the oven for another 10 minutes.
- Turn out the cake on a cooling rack to cool. Once cooled completely, serve and enjoy the pandan castella cake!
