Puteri Ayu ( Traditional Malay Sponge Cake)

Recipe Adapted from Baking Wonderland ( I make some changes) 

Ingredients: ( This recipe can make 20 cakes) 

(A) 
2 eggs
90g caster sugar
1 tsp ovalette / cake emulsier
1/2tsp salt


(B) 
60g  coconut milk 
30g Pandan Juice 


(C)
115g Low Gluten Flour 
1/2 tsp baking powder


Topping
80g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method

1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut and press till shredded coconut is firmed.
3. Beat ingredient A =  sugar, eggs and ovalette until fluffy.
4. Add in B mix well.
5. Sift flour and baking powder.
6. Slowly add in flour and mix till well combine
7. Fill the sponge cake mold with batter till full.
8. Prepare steamer, when water boil put in the mini sponge cake, steam for 15mins
9.When cake turned slightly cool, remove the cake from the mold. 

材料：(这份量可做 20个小蛋糕) 

A
2 粒 全蛋
90g 细砂糖
1 tsp ovalette1/2tsp 盐

B
60g 椰浆
30g 香兰精华

C
115g 低粉
1/2 tsp 发粉

表层材料：

80g 新鲜白椰丝
1 tsp 粟粉1/4tsp 盐

做法：

1）把表层材料混合均匀，备用。
2）在模型里抹上少许油，放入适量的椰丝并压紧。
3）将材料A 搅拌至浓稠状，再加入材料B搅拌至均匀。
4）把过筛的材料C倒入，搅拌至光滑的面糊。
5）将面糊倒入模型里至满，再以大火蒸约15分钟即可。
6）待凉脱模。