Malaysian Angel Snow Cake
Ingredients
- 4 eggs
- 240g castor sugar
- 1 tablespoon ovalette
- 1 teaspoon vanilla essence
- 1 teaspoon food coloring
- 1/2 teaspoon baking powder
- 170g sifted wheat flour
- 130g oil
Custard
- 600g coconut milk
- 400g pandan juice
- 200g water
- 230g sugar
- 100g custard powder
- 10g agar-agar
- green food coloring
- 1 teaspoon salt
Preparation
Mix the eggs, castor sugar, ovalette, vanilla essence, food coloring, baking powder, and sifted wheat flour together for 4 minutes.
Add the oil and mix gently until the mixture is fluffy.
Bake the mixture at 130°C for 45 minutes, following your oven's characteristics.
Combine all the custard ingredients.
Cook the custard until it thickens and bubbles.
Spread the custard evenly over the cake.
Tips
Adjust baking time and temperature based on your specific oven for best results.
