Pandan Cake
Ingredients
Pandan juice
Prepare pandan juice 5 days ago (as much as you like)
Pandan leaves 12 pieces
200ml of water
Cake Mixture
17cm Asai Serving (This time I used 5 eggs, it is too full, so I need to change the 4 eggs)
5 eggs (@55g)
Sugar 60g
33g of oil
Pandan juice (only the essence part) 40g-45g
Cake flour 83g
Steps
Pandan juice
Cut pandan leaves into thin sections-put in TM6 bowl, add 1/3 of water, divide several times for 1 minute/speed 10 to make a paste, separate the pandan leaves, leave the pandan juice in the refrigerator and settle for 5 days. Deep green pandan essence at the bottom.
*Remark* Please preheat the oven at 150°C before you start using Thermomix to make the cake mixture because Thermomix will finish the job in 12 minutes and 8 seconds, which will be faster than preheating the oven.
Cake Mixture
- Insert the butterfly into the mixing bowl. Place the eggs and sugar in it and mix 6 minutes/37 degrees/speed 4 until thick
- Continue for 6 minutes/speed 3–4 until thick (increase the time if it is not thick enough)
- Add oil, cake flour and pandan juice, mix for 8 seconds/speed 3 until there are no flour particles (if necessary, increase the time until there are no more flour particles).
- Remove the butterfly, use the spatula to transfer the mixture to the mould, and then use chopsticks to stir the mixture for 2 rounds until the big bubbles are removed.
- Bake at 150°C for 35-40 minutes. Allow to cool in the mould (upside down) and release the mould with bare hands.
