Pandan Ogura Cake

Pandan Ogura Cake - by Zac Ng
egg york 100g (around 5 eggs)
whole egg 1
salt 1/4 tsp
corn oil 60g
Fresh coconut milk 4bsp
8 pandan leaf
Superfine flour 80g

Egg white 200g (around 5 eggs)
castor sugar 80g
lemon juice 1 tsp
utensil : 7" round pan
Method :
1. Blend pandan leaf with coconut milk. Strain the juice and measure to get around 3 tsps of juice. Set a side. (If you want thicker taste, you mmay simmer more juice until you get 3 tsps)
2. Beat the egg york,whole egg,salt,corn oil, and pandan/coconut juice until fluffy.
3. Shift in superfine flour and mix it until smooth and well combined, put a side.
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Take 1/3 of meringue from B1 and mix with A's mixture until smooth. Add the remaining meringue and mix until a nice smooth batter is obtained. (apply chiffon cake mixing method : You may refer to this video on how to fold the mixture
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. (I didn't invert as my cake very easily drop off from pan)

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