Pandan Palm Sugar Mousse Cake 斑斕慕斯蛋糕 | Apron
PANDAN SPONGE CAKE
egg yolk 2
caster sugar 10g / 1Tbsp
vegetable oil 25ml
coconut milk 20ml
pandan juice 20ml
cake flour 60g / 5Tbsp
egg whites 2
caster sugar 40g / 6Tbsp
Pan Size 23cm X 23cm
Bake at 180°C / 356°F for 17-20 minutes
PALM SUGAR MOUSSE
gelatine powder 1,1/2Tbsp
hot water 50ml
egg yolk 1
palm sugar 25g / 1/8cup
coconut milk 180ml
whipping cream 125ml
Chill for 4 hours
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