Last Thursday, Alex asked if I could make ice cream during the weekend. I said, “Sure!” and I was prepared to simply look and sniff at the ice cream since I can’t seem to tolerate anything with egg yolks these days. Egg yolks? In ice cream? Well, the ice cream starter is actually a custard made with egg yolks, milk/cream and sugar. In the past, I’d put the unwanted egg whites to good use by making puto.
Yesterday, however, I thought I’d give myself a treat. Since I wouldn’t be able to have any of the ice cream, why not make something special with the egg whites? And this coconut and pandan cake was born. Out of an experiment conducted with bated breath because I didn’t want it to turn out into something that only the dogs can eat. The sigh of relief was immense when the cake came out beautifully. Soft and smooth and, surprisingly, with a melt-in-the-mouth texture. It was baked in a baine marie, made with coconut milk, egg whites, flour and sugar.
- 1 c. of all-purpose flour
1 tsp. of baking powder
5 egg whites (I used medium eggs; if using large eggs, use 4 egg whites only)
1/4 c. of butter, softened
1/3 c. of sugar
3/4 c. of coconut milk (fresh or canned)
1/2 tsp. of pandan extract
10 drops of green food color
- Preheat the oven to 350F. Boil water for the baine marie (water bath).
Sift together the flour and baking powder.
Beat the egg whites until stiff peaks form (see stages in beating egg whites).
Beat the butter and sugar until light in texture. Add the flour and milk alternately, starting and ending with the flour, and mixing after each addition. Stir in the pandan extract and green food color.
Add half of the beaten egg whites to the cake batter. Fold in swiftly but carefully so as not to break the air bubbles. Pour the cake batter to the remaining egg whites. Fold in until smooth.
Pour the cake batter into a 10-inch round cake pan. Note that I used a silicone pan. If you’re using a regular pan, you may have to butter and flour the sides and bottom. It might be a good idea to line the bottom with baking paper too.
Place the baking pan in a larger pan. Pour hot water into the larger pan about one inch deep.
Bake the cake at 350F for 30 minutes. Invert and cool in a rack.
To serve, garnish with freshly grated coconut or with whipped cream and toasted coconut.
Cooking time (duration): 1 hour
Number of servings (yield): one 10-inch round cake
Meal type: dessert