RECIPE

Ingredients for the cake:

360ml soya bean milk

300g cake flour

1 Tbs baking powder

1/2 tsp salt

6 egg yolks (from large, 65g eggs)

120ml canola oil

280g caster sugar

9 egg whites (from large, 65g eggs)

1/2 tsp cream of tartar

200g sweetened coconut flakes, toasted (for garnish)

Method:

1. Preheat the oven to 160 deg C.

2. Place the soya bean milk in a small pot over medium heat. Bring to a boil and let it reduce by half. Set aside to let cool completely.

3. Sift the cake flour, baking powder and salt into a bowl. Repeat twice more, then using a whisk, mix to combine these ingredients.

4. In a mixing bowl, add the egg yolks, canola oil, 200g sugar and cooled soya bean milk. Using an electric mixer, beat on medium speed for 3 minutes or until the ingredients are well mixed. You should be able to see small air bubbles on the surface.

5. Add a third of the flour mixture to the mixing bowl and beat on low speed until just incorporated. Add the remaining flour in two parts, with the mixer on low speed, until just incorporated.

6. Place the eggs whites into a clean mixing bowl. Add the cream of tartar to the egg whites and using an electric mixer, whisk the egg whites until soft peaks form. At this stage, with the mixer still running, gradually add the remaining sugar. Continue to whisk until stiff peaks form. Do not over beat.

7. Add a quarter of the stiff egg whites into the flour and egg yolk mixture. Using a spatula, gently fold in the egg whites. Work quickly but with a light hand. Once the egg whites are completely mixed through and no white streaks remain, add the rest of the egg whites in three parts. Repeat folding process.

8. Pour the batter into an ungreased 25-cm tube pan and smooth the top with a spatula. Place in the centre of the oven and bake for 30 to 40 minutes, or until a skewer inserted into the cake comes out clean.

9. Remove the cake pan from the oven and immediately invert it so the cake does not collapse on itself while cooling. To do this, either invert the cake pan and let it rest on its handles or “legs”, or invert the pan over a thin-necked bottle. Let the cake cool completely before removing it from the pan. To do this, run a sharp knife along the edge of the cake.

10. Leave to cook on a wire rack.

Ingredients for the frosting:

300g gula melaka or dark palm sugar, chopped

180ml water

A few pandan leaves

300g mascarpone cheese, cold

360ml heavy cream, cold

Method:

1. Make a gula melaka syrup: Place the chopped gula melaka, water and pandan leaves in a saucepan. Heat over low heat and stir frequently until the gula melaka dissolves. Bring it to boil, and let it simmer for a few minutes then take it off the heat to cool completely. Set aside.

2. Beat the mascarpone cheese until smooth. Then add the cream to the cheese and whisk until stiff peaks form. With the mixer still running, pour 180ml of the cooled gula melaka syrup into the whipped cream-cheese mixture in a slow steady stream, until well combined. Chill the frosting until ready to use.

To assemble the cake:

Use an offset spatula and spread the whipped cream frosting over the cooled cake on the top and sides. Top with a generous helping of toasted coconut flakes. Drizzle remaining gula melaka syrup over the cake if desired.

Makes one cake