烫面斑斓威风蛋糕

冰箱里还有些斑斓叶和椰浆，刚好可做这面斑斓威风蛋糕。这威风与普通威风做法有点不一样。 面粉是烫熟的，且是用牛油来做。 出乎意料，这是我做那么多威风蛋糕最成功的一次。 蛋糕烘得很美，且没有缩水。超级软，拿起来软绵绵的。口感也不错！ 棒！

食谱来至happyflour

Ingredients
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
1/4tsp salt
90g cake flour (sifted)   （I use self-raising flour)

5 egg white  （I use220g)
1/3 cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.

Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.

备注：预热140度10分钟，用下火120度烘10分钟，再用上下火烘30分钟。