Thursday, May 27, 2010


Hahaha... finally.. i made it!!! What is the reason??? Is my new oven :-( My oven needs 50-55 minutes for the cake to cooked! But i really don't understand, because the heat of my oven is very hot compare to others...100c=150c (normal oven), & why it took so long to cooked???? .....Sign...

My friend Maggie & I want to find out the reason why my cake will fall out when i inverted it! Do you know that... I tried 4 times making the same cake, but still fall out. Is because my mould??? So we decided to bake 2 flavour (pandan & orange) . 1 using my mould with Maggie's recipe & 1 using my recipe with her mould! hahaa..... 1st we tried her mould 1st... juz baked for 40 minutes. Do u know what is the result??? FALL AGAIN....... This time the cake not really cooked, so the 2nd, we baked for a longer time... 55 minutes!!!! Yippie.... SUCCESS!!!! Is not my mould... is the baking time & my oven !!!! hahaaa :D

Thank god........ finally i made it!!!!! :D

The texture is soft ...... Her recipe is abit different, cause it needs 3 types of flour compare with my older post . But i prefer mine :D
Here's the recipe :
  • 6 egg yolks
  • 55g sugar
  • pinch of salt
  • 32g milk +pandan juice + 1/2 tsp pandan essence
  • 46g low protein flour
  • 33g corn flour
  • 27g sponge mix
  • 1/4 baking powder
  • 55g corn oil


  • 6 egg whites
  • 55g sugar
  • 1/4 tsp cream of tartar
  1. Combine egg yolks, sugar and oil together. Add in milk,pandan juice & essence.
  2. Fold in flour and set aside.
  3. Beat egg whites and cream of tartar until mixture is foamy. Add in sugar gradually and beat until stiff peak.
  4. Gently fold beaten egg white into egg yolk batter until blended. (Divide into 3 times).
  5. Pour into ungreased 8" mould and bake in a pre-heated oven for 40 mins or until cooked. ~ Invert cake to cool before removing.
Don't GiveUP !!