搅了一大把的班兰叶，烤了已经好久没做的棉花蛋糕。
天然的绿色和班兰香， 实在是太喜欢了。
班兰椰香棉花蛋糕
材料 ：6寸圆形脱底模
玉米油 35克
低筋面粉 50克
蛋黄 3个
全蛋 1个
班兰精华 25克
椰浆 25克
蛋白 3个
细砂糖 30克
做法 :
1. 玉米油用小火加热至看到纹路，熄火。倒入过筛的低粉，搅拌成烫面糊。
2. 加入班兰汁和椰浆混合均匀，接着加入蛋黄和全蛋拌成顺滑的班兰蛋黄面糊。
3. 蛋白打至粗泡，分次加入细砂糖，打至中性发泡。
4. 取1/3打发的蛋白霜，加入班兰面糊中，用打蛋器由底往上翻拌均匀。
5. 倒入剩余的2/3蛋白糊中，以刮刀切拌均匀。
6. 将面糊倒入模具里，抹平表面轻顿数下。
7. 蒸烘法，以160度，单单上火，中下层，烤30分钟，转130度，上下火，中下层，烤40分钟。
（时间与温度依自家的烤箱而做调整）
Pandan Coconut Cotton Cake
Ingredients: 6” round pan with removable base
35g corn oil
50g cake flour
3 egg yolks
1 whole egg
25g pandan juice
1 whole egg
25g pandan juice
25g coconut milk
3 egg whites
30g fine sugar
Method :
1. Heat oil over low heat till you see small bubbles. Fold in sifted flour and mix well.
2. Add in pandan juice and coconut milk mix well. Then add in egg yolks, whole egg beat until well blended.
3. Beat egg white till frothy and add in the sugar, in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white meringue into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white meringue and fold into a smooth batter.
6. Pour the batter into the 6" round cake mould and level surface of batter, tap pan on table a few times to remove additional bubbles.
7. Bake cake using water bath method on second lowest rack of preheated oven with upper heat only at 160 degrees for 30 mins, then 130 degrees, top and bottom heat for 40 mins.
8. Remove the cake pan from oven, drop it from high side and immediately invert cake until completely cooled.
