Pandan Custard Cake

Celebrate World Cake Day with a slice of Pandan Custard Cake. Made with Fresh Frozen Pandan leaf that you can keep in your freezer until the craving hits.

Ingredients:

• 4 large eggs egg yolks & egg whites (Separated)

• ¾ cup white granulated sugar

• ¼ cup water cold

• 4 Sunny Supreme pandan leaves

• ½ cup unsalted butter melted

• ¾ cup Plain flour

• 2 cups milk

• 3 Tbs icing sugar

Instructions:

1. Preheat Fan Forced oven to 160C.

2. Grease an 8 inch square cake tin.

3. Add chopped pandan leaves with ¼ cup or 60 ml cold water to a food processor and blend until smooth.

4. Pass the pandan liquid through a fine sieve to remove the pulp. Reserve this pandan liquid.

5. In a large mixing bowl, add egg yolks and white sugar and beat until mixture turns a pale yellow colour.

6. Add melted butter and mix until combined.

7. Add flour and mix carefully until just combined.

8. Whisk together the milk and pandan extract. 

9. Heat Pandan/Milk mixture in a small saucepan until luke warm.

10. Gradually add the warm pandan milk to the egg mixture (about ¼ cup at a time) until combined.

11. In a separate bowl, beat the egg whites with an electric hand mixer to stiff peaks.

12. Gently fold ⅓ of the egg whites into the batter at a time until incorporated (the batter will be very runny)

13. Pour the cake batter into the square cake pan.

14. Bake the cake on the middle rack for 60-65 minutes (covering the cake with aluminium foil at 30 minutes).

15. The cake will be cooked when an inserted toothpick comes out clean.

16. Once baked, remove from the oven and leave the cake in the pan for 10 minutes. Run a knife along the edges of the cake and transfer to a wire rack to cool down.

    
    

    Enjoy X

To watch video click HERE