Pandan Custard Cake

Ingredients

Ingredients

• 4 large eggs
• 3/4 cup white granulated sugar
• 1/4 cup water
• 3 pandan leaves
• 1/2 cup unsalted butter
• 3/4 cup all purpose flour
• 2 cups milk
• 3 tbsp icing sugar

Instructions

1. Preheat oven to 325F/160C.
2. Grease an 8" x 8" square cake pan.
3. In a blender, add chopped pandan leaves and ¼ cup water. Blend on high. Run the pandan liquid through a sieve to remove the pulp to discard. Reserve the liquid for later.
4. In a large mixing bowl, add egg yolks and sugar and beat until it turns pale yellow.
5. Add the melted butter and beat until well combined.
6. Gradually add flour and beat until just combined.
7. Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
8. Gradually add pandan milk to your egg mixture (about ¼ cup at a time) and beat until well combined.
9. Beat egg whites until you reach stiff peaks.
10. Fold 1/3 of the egg whites into the batter at a time until incorporated.
11. Pour the batter into the square cake pan.
12. Bake for 60-65 minutes. At the 30 minute mark, cover loosely with aluminum foil. To check if it is cooked, insert a toothpick to see if it comes out clean. If clean, remove from the oven; if not, leave it in the oven covered for another 10 minutes.
13. Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
14. Sprinkle icing sugar over top, slice into 12 squares and enjoy!