Coconut Cotton Cake 椰香棉花蛋糕

This small cake is full of coconut and pandan fragrance. The cake texture is cottony and soft like a chiffon cake. I followed this recipe from Jane and Joceline to the 'T' but I baked the cake in the usual way instead of steam-baking it. You will notice that my cake is a little out of shape because it dropped out from the cake pan a little short while after it was inverted. Nonetheless we polished off the cake in seconds during our afternoon tea.

Coconut Cotton Cake

Ingredients:
30g melted butter
40g plain flour
20g coconut milk
20g pandan extract (refer here)
3 egg yolks (about 70g egg each)
3 egg whites
45g caster sugar

Method:

Melt butter, keep warm and pour into sifted flour, stir well.
Lightly beaten egg yolks using a hand whisk, combined with coconut milk and pandan extract, mix well. Then mix well with flour mixture.
In another mixing bowl, beat egg white till foamy and add in sugar, continue to beat till peak form (not stiff peak). Fold into egg yolk mixture in few batches with a rubber spatula.
Pour batter into a 6 inch (lined) round cake pan. Lightly tap cake pan on counter top to release air bubbles.
Bake at preheated oven 180 deg C for 10 mins, reduce oven temperature to 150 deg C and continue to bake for about 35-40 minutes or skewer inserted into cake comes clean.
Invert the cooked cake immediately on a wire rack. Slice the cake when it is completely cool.

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椰香棉花蛋糕