Ingredients
- Cake flour 100 g
- Baking soda ½ tsp
- Salt ¼ tsp
- Fresh milk 30 g
- Cooking oil 30 g
- Sugar 100 g
- 5 eggs
- Pandan juice 2 tbsp
- SP (emulsifier) 15 g
- Ingredients for butter cream:
- Slated butter 150 g
- Syrup (water based) 70 g
Method
- Whisk the eggs and sugar in an electric mixer for about 10 minutes until fluffy
- Add pandan juice and whisk again for less than a minute.
- Using a large spoon fold the sieved flour into the mix. Make sure that the flour is completely mixed into the egg and sugar mix.
- Carefully line a baking tin with greaseproof paper (I grease this lightly with butter).
- Pour the batter onto the baking tin size 15x11x1 inch (using a spatula gently even out the batter).
- Bake in the oven for 20 -25 minutes with 175 degree
- Remove from the oven and allow to cool for a few minutes in the baking tin
- Roll the cake in a clean tea towel and allow to cool and cut to serve (this will avoid it breaking later).
