Pandan Blueberry Cake ????????

This was my new creation few days back when I have a naked pandan sponge cake at home. I'm bored with Pandan + Coconut flavour, so this time I have tried out something new! Not sure if anyone tried this combination before, this was my first time putting the blue and green together.

I couldn't imagine how the blue + green would turn out, the chances was 50/50 - either YAY or NAY. I'm glad that it was well received by my son that he kept on asking for more 'Mommy can I have one more, big slice please? ' ....and myself, one serving is definitely not enough!

No fancy decoration on this cake because there's no special occasion. So a simple one with fresh cream frosting and some lemon candies that gives a tangy twist makes this cake taste perfect!

Click here for blueberry topping recipe.

Oh yeah.... I have tried fresh cream piping with my flower nozzle. Not bad... ;)

Recipe adapted from my Perfect Sponge Cake recipe. For blueberry topping, click here to view the recipe.

Ingredients: (Yield 2 x 6" round cake)

~ Egg Yolk Batter ~

6 Egg Yolk

30g Sugar

110g Pandan juice (pandan leaves blend with water, extract the juice)

80g Cooking Oil, I use Medella Premium Organic Coconut Cooking Oil

160g Hong Kong Flour

~ Egg White ~

6 Egg White

110g Sugar

1/2 tsp Lemon Juice/ Cream Of Tartar

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

?????????,????????????????????????????????!

Method:

1. In a mixing bowl, use a hand whisk, lightly whisk egg yolk and sugar.

2. Stir in oil, follow by pandan juice. Stir to combine. Sift in flour, stir until well combine. Set aside.

3. In a stand mixer, whisk egg white and lemon juice/ cream of tartar until frothy, gradually add in sugar and continue to whisk until 'almost' stiff. Lift up the whisk, you'll see a nice curve at the tip.

4. Fold the egg white into egg yolk batter in 3 batches.

5. Pour the batter in 2 x 6" round cake tin. No need to line or grease the cake tin. Gently tap the cake tin on the table top to release any trapped air bubbles.

6. Bake in a preheated oven 140'C for 25 minutes (traditional mode, 2nd bottom rack), then increase the temperature to 160'C (baking mode/ with fan, 35 minutes or until cooked)

7. When it's ready, remove from oven and invert immediately, let it cool and un-mould with spatula or hands.