IMG_8852forgive me for i am totally in love with this cake
原谅偶。。因为偶对这款蛋糕不仅一见钟情。。。还日久深情啦
(´・` )♡

Ingredients (makes a 6 inch round cake with removable base)

35g melted coconut oil 
50g top flour
1 tbsp homemade pandan paste
10g coconut cream powder
50g coconut milk * i used kara brand

3 egg yolk
2 eggs *net weight of both my eggs is 94g

3 egg white
45g castor sugar 

IMG_8851食材(可做一个 6寸活动底圆形蛋糕)

融化椰子油 35克
特优低筋面粉 50克
自制班兰糊 1大匙
速溶椰浆粉 10克
椰浆 50克*我用 kara 牌子

蛋黄 3颗
鸡蛋 2颗*两颗鸡蛋净重为 94克

蛋白 3颗
绵白糖45克

Directions/做法

IMG_8853– beat eggs with egg yolk till frothy. set aside
蛋黄和鸡蛋打散至起泡。待用

– boil coconut oil in a saucepan till 65 degrees C and add in sifted flour & coconut cream powder in one go. turn off fire and mix well using a spatula
黄油煮至 65摄氏度,一口气加入所有过筛的面粉和速溶椰浆粉。熄火、用刮刀拌匀

– blend in coconut milk & pandan paste
拌入椰浆和班兰糊

– add egg mixture to the above and mix well. set aside
最后加入蛋糊。搅拌均匀。待用

– beat egg white till frothy and add in sugar in 3 additions, beating till stiff and shiny peaks
蛋白打至起泡后,白糖分三次加入,将蛋白打至有光泽并带钩状态

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌如蛋黄糊

– pour batter into cake pan * i lined the bottom of the pan with parchment paper. pan is ungreased
面糊倒入蛋糕模*我在模子底部铺上烘焙纸。模子不抹油

– tap pan on table a few times to remove additional bubbles
烤盘在案板上轻拍数下以去除气泡

– bake cake using water bath method on second lowest rack of preheated oven of 165 degrees for 58-60 mins. invert cake to cool after baking and unmould only after cake has been cooled completely
蛋糕以水浴法,放入烤箱倒数第二层,165摄氏度、上下火烤 58-60 分钟后。蛋糕出炉后立马倒扣、待完全冷却后在脱模

* personalized embosser is a gift from a friend. i believe she personalised & bought it off taobao. to use, use a blowtorch to heat up embosser for 45 seconds, then press lightly onto cake without applying pressure
个人烙印是朋友送滴 ~ 相信她是从淘宝量身定做淘回来滴。如用烙印,只需用喷火枪在烙印上加热约 45秒,然后将烙印轻轻按在蛋糕体上即可。千万不可施加压力哈

IMG_8856please refer to this post for cocoa cottony cake recipe
可可棉花蛋糕食谱可参考此链接

 

 

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(28) Comments

  • Daisy Tang (July 4, 2015)

    这班兰的颜色好鲜艳呢!喜欢喜欢!

  • Grace (July 5, 2015)

    我爱上这棉花蛋糕, 就是做不到这般飘亮的脸蛋.

  • 婉婉下午茶 (July 5, 2015)

    我也喜欢这天然颜色!!还有你那独一无二的烙印,完美啊!♥

  • Vika Lynn (July 5, 2015)

    Hi, the cake looks so yummy. i want try to make it asap.
    But any substitute for coconut cream powder? i don\’t think i can find it at my places 🙁

    • Victoria Bakes (July 6, 2015)

      Hi Vika, the coconut cream powder helps to enhance the flavour. If you cannot find this, omit totally (this alters the taste and aroma slightly). I may consider adding desiccated coconut, but may alter on the weight since it is a very dry addition. Apologies I cannot comment how much as I haven\’t tried it (need to trial and error) but that\’s a consideration for u. Hope this helps.

  • Ann Low (July 5, 2015)

    WoW! So many bookmarked recipes from you, Victoria 🙂 My lists are getting longer and longer.

  • Zoe (@bake4happykids) (July 6, 2015)

    Bookmarked!!! I\’m sure that I will be in love with this cake too. Thanks for sharing this recipe! 😀

  • JesSaBuff (July 6, 2015)

    Hey Victoria! Where did you get the cake stamp thingy? I\’m really interested to get 1 for myself!

    • Victoria Bakes (July 7, 2015)

      Hiya, as mentioned above, its a gift from a friend, but i believe she got it off taobao

      • JesSaBuff (July 7, 2015)

        Oh I didn\’t see that part. So cool. Thank s !

  • Weny (July 21, 2015)

    Hi Victoria,
    I just tried this cake today, cannot find coconut powder, so I I add some milk powder instead.
    The texture is super soft. Me likes! 🙂
    But the cake fell down when I inverted it. Do you have any advice on how to prevent that?
    And I also wonder if you intentionaly ommit the sugar on the yolk batter? It is not in the recipe, and the cake taste less sweet .

    • Victoria Bakes (July 21, 2015)

      Hello Weny, there isn\’t any sugar in yolk batter for this recipe. If u prefer a sweeter cake, feel free to add on. If u notice, I like using all the sugar in egg whites as I learnt from jap chef that by doing so, it yields a softer cake.

      With re dropping cake, u may like to try pre heating cake pan in the oven before pouring in batter. I just made an orange flavoured one recently, and learnt from someone that actually, this cake does not require inverting to cool just leave in the oven for five mins (after turning off heat) and then remove. Place cake directly on rack to cool. A successful cottony cake is supposed to have shrunk a little and slides out of pan easily. And guess what, it sounds like what u he achieved… Oh well, I guess different people have different ways of making this 🙂

      Hope this helps

  • Weny (July 22, 2015)

    Thanks! I will try that next time. Which probably soon :p
    After a few slices, it did not taste less sweet anymore, just need a little used to the taste.
    Less sugar is healthier anyway 🙂

  • Jen Tan (September 4, 2015)

    Hi, Victoria, re: pandan cotton cake, is melted coconut oil available in bakery shops? Is boiling coconut oil a must? Thsnk you.

  • Victoria Bakes (September 4, 2015)

    Hi Jen, coconut oil is easily available. The reason i said melted is because over time, there had been many readers asking me if coconut oil should be melted when using. Depending on what climate u r in, it may already be in liquid form. But when weather turns slightly colder, it hardens. So, just use coconut oil. And yes, boiling method is a must here. Its also known as cooked dough method.

    Hope this helps.

    • Jen Tan (September 4, 2015)

      Thank you so much for your prompt reply.

  • LN Ng (January 18, 2016)

    Hi, Can i use pandan juice instead of pandan paste? If I can, do I need to increase the amount use to get the same flavour? Thanks in advance.

    • Victoria Bakes (January 18, 2016)

      Hi, in this situation, i will say no substitution. the paste and juice have different density, and you may end up having to using more juice just to get a nice colour but your batter will be too wet. you will then have to adjust the amount of flour and coconut milk used.

      if you are using self made pandan juice, consider leaving it in the fridge for 4 days (people start using by day 2 though, but based on my experience, day 4 homemade pandan paste is better). you will see that the green residue starts to sit to the bottom of the bottle and it just gets thicker by the day. just dump the diluted water that\’s collected by day 4, and use the concentrated bottom ones. that is homemade pandan paste

      hope this helps

      • LN Ng (January 19, 2016)

        Thks so much for your prompt reply and giving an alternative!

  • win S$500 paypal cash ~ black cocoa banana cotton cake ~ highly recommended 500 新元贝宝奖金待赢取~ 黑可可香蕉棉花蛋糕 ~强推 – Victoria Bakes (January 22, 2016)

    […] – pandan cottony cake is also a winner recipe 班兰棉花蛋糕口味儿也一流哦 […]

  • Jen Tan (April 9, 2016)

    Hi, Victoria, do I blend in coconut milk & pandan in Step 2 immediately or wait till is cool off. Juz baked it sink in centre. Tks.

    • Victoria Bakes (April 10, 2016)

      Hi Jen, you do not need to wait for things to cool off. Just blend it in. With re sunk centre, do rem to send cake to bake once batter is prepared and do not open the oven door till it\’s cooked. I do hope you can succeed soon Jen. It\’s a very nice cake 🙂 gambate!

      • Jen Tan (April 10, 2016)

        Tks for prompt reply. Will try again.

      • Jen Tan (April 10, 2016)

        Victoria, tks. Will try again

      • Jen Tan (April 10, 2016)

        I baked again, its soft & light, but a slight thick layer formed at the bottom. Why? Will try again. Tks for recipe.

        • Victoria Bakes (April 10, 2016)

          Hi Jen, it sounds like the ingredients weren\’t well incorporated. It\’s really a thin line between folding just enough and not over mixing. I\’m sure you will get it right again very soon 🙂

  • Pooi Leng (June 17, 2016)

    Nice cake. I only have 8 inch pan. Should I double the recipe? Thanks. PL

    • Victoria (June 17, 2016)

      I will scale to a total 6 eggs recipe

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