Ingredients:
4 egg yolks
35 g castor sugar
50 g corn oil (I didn't have any so I used olive oil)
65 g liquid (15g pandan extract and 50g coconut milk)
1/8 tsp salt
80 g cake flour
¼ tsp baking powder(sift with cake flour)
4 egg whites
70 g castor sugar
Method
1)Whisk egg yolks and 35 g castor sugar till thick and pale. Add oil. Whisk till well combined. Add 65 g green liquid. Whisk till evenly mixed.
2) Re-sift sifted cake flour and baking powder into the mixture above. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.
3)Whisk egg whites till thick. Gradually add 70 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage.
4) Add egg whites to yolk-and-flour mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
5) Bake in AF @ 150 degrees C for 10-11 mins.
Pandan extract: I plucked a large handful of pandan leaves from my garden and cut them into small pieces. Then chuck into a blender with a splash of water and blend. Strain out the liquid. Or if you don't have pandan leaves I guess you could just cheat and use green food colouring plus pandan flavouring.
Note: My
paper cups were too thin and several kinda lost their shape as the
batter sat in them. Joyce said to use thicker cups, like in the picture.
