A friend wanted a non cream sponge and I thought the safest bet would be to use the bundt tin so the shape will stay nice and I can decorate with lots of wholesome fruits. It turned out really quite well, other than the many toothpicks I had to use to attach the fruits.
(Makes a 9 inch Bundt Cake)
- 150g top flour
- 150g milk (I skipped the coconut milk, you can mix 75g milk with 75g coconut milk or 150g coconut milk)
- 150g caster sugar
- 105g canola oil
- 9 eggs, separated
- 1.5 tsp pandan paste
- 1.5 tsp cream of tartar (optional)
- a pinch of salt
- assorted fruits, I chose
- Orange wedges
- Quince jam, melted over low heat.
- Preheat the oven at 170 degrees. I did not butter the bundt tin.
- Sift the flour and salt together and set aside.
- In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
- Pour in the sifted flour and whisk to combine.
- Add the milk and pandan paste and combine.
- Add the yolks and whisk till combined.
- In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
- Add the sugar a spoonful at a time and beat till firm peak.
- Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
- Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix. Pour the batter into prepared baking tin.
- Bake in the preheated oven for 15 minutes and lower the oven temperature to 145 degrees and bake for another 45 minutes.
- Invert to cool for a few minutes before unmoulding.
- To assemble, use toothpicks to keep the fruits in place since cream is not used.
- Melt quince jam and coat the fruits for that shine.
I love how the cake turned out, all healthy and really high in anti-oxidant.