My good friend Shereen shared this great recipe with me. Even Carlos who is not a big fan of fluffy cakes likes it a lot. We love the taste and texture of this cake and since it uses ovelette/emulsifier it gives the cake a very fine soft texture. The original recipe is a chocolate version but I change it to pandan.
From My Kitchen Snippets
200 gram sugar
200 gram butter - melted
200 gram cake flour - sifted
1 tsp vanilla essence
4 tbsp condensed milk
1 tbsp ovalette/emulsifier
a few drop pandan paste
2. In stand mixer whisk eggs, brown sugar, flour, condensed milk and also ovalette on high speed till pale, fluffy and double in volume.
3. Slowly drizzle in the butter and continue to whisk on medium speed till well combined.
4. Divide batter into two equal portions. Add the pandan paste to one portion of the batter. Mix well. Pour batter alternately into the baking pan and bake for 45 minutes or until skewer comes out clean when tested. .
5. Remove from oven; let it cool in the baking pan for 5 minutes before turning them out on a cooling rack. Cool completely before cutting into it.