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Ingredientes

Cost per recipe $1.01 view details

Direcciones

  1. Preheat oven to 190C. Grease and line a parchment paper at the bottom of a 7 inch square baking tin.
  2. Sift cake flour, add salt and set aside. Mix oil, soy milk, egg yolks, whole eggs, sugar and whisk well. Add in flour into the mixture in 2 batches.
  3. Beat the egg whites until soft peak form. Gradually add in castor sugar, a tbsp at a time and continue to beeat until it is almost stiff peak form.
  4. Fold 1/3 of the beatened egg whites into the flour mixture first, then repeat 2 more times with the remaining egg whites. Take out 5 tbsp of the mixture and fold in the extracted thick pandan juice.
  5. Pour half of the plain batter into the prepared cake tin, then spoon in the pandan batter. Scatter onto the plain batter then pour in the remaining plain batter. Use a paring knife to make a few swirls. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in water-bath at 190C for 15 mins and turn to 135C for 45 mins.
  6. Remove cake tin from the oven. Carefully turn out onto a tray and let it cool completely before slicing.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 314g
Calories 1038  
Calories from Fat 453 44%
Total Fat 51.2g 64%
Saturated Fat 4.95g 20%
Trans Fat 0.18g  
Cholesterol 186mg 62%
Sodium 256mg 11%
Potassium 237mg 7%
Total Carbs 132.84g 35%
Dietary Fiber 1.4g 5%
Sugars 73.44g 49%
Protein 13.79g 22%
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