PANDAN BUTTER CAKE

Today, I made pandan butter cake. What was supposed to be a chiffon cake,turned out to be pandan butter cake towards the end. Before baking, I have forgotten that I have no more plain flour,and so I couldn't make chiffon cake. I was half way in separating my eggs that I suddenly remembered that I have no flour. Then fret not, cause I think that I can changed to rice flour. I have rice flour in my pantry, but by now I decided to make pandan butter cake instead of chiffon cake. The method is almost the same as making chiffon cake,except instead of using oil, I used butter. I was afraid my cake will not turned up to be a success,but it turned up really really successful. The cake is light and not heavy. Not too moist and not too dry. I'm satisfied with the outcome.

INGREDIENTS;

5 eggs,separated, medium size

68 g plain flour,sifted (This is all I have left )

180 g rice flour,sifted

230 g caster sugar

230 g butter, at room temperature

4 tbsps pandan juice

METHOD;

1.  Beat egg yolk and half of the sugar till creamy and fluffy. Add in soften butter to beat. Beat until creamy and fluffy.

2.  Add in the sifted flour ingredients at low speed till well-combined.

3. In a separate clean bowl, beat egg white till bubble. Add in the sugar and continue beating till just stiff and not dry.

4. Mixed egg white with butter mixture. Add in the pandan juice to mix. The batter will turned green.

5.  Pour the batter into a lined baking tray with parchment paper or no lined non-stick baking tray with removable base.

6.  Bake in the pre-heated oven 180°C for 45-50 minutes top and bottom heat till skewer or tooth pick inserted into the center of the cake comes up clean . Leave the cake in the oven for about 5 minutes.The cake will shrunk away from the sides when it is slightly cool. Take the cake out and let it cool completely on a wire rack.