Coconut Pandan Cotton Cake 椰香班兰棉花蛋糕

蛋糕体是我一贯使用的海绵蛋糕，但我增加了液体（牛奶）的份量，不知道是不是这个原故，蛋糕特别柔软，就像棉花一样，所以我把它叫做棉花蛋糕。

这是蛋糕的内部组织。看得出蛋糕很柔软吗？

（每次要拍成品的texture时我都很伤脑筋，不知道要怎么拍才能表现出来，而且又没有自然灯光。）

椰香指的是加入蛋糕糊里的咖椰（Kaya）和洒在蛋糕表面的椰粉。

因为是第一次尝试加椰粉，所以我只洒了一点。我也保留了一些蛋糕没洒上椰粉，比较后觉得味道没什么分别。

反而是那一汤匙的Kaya让蛋糕的味道特别香浓，即使我只用牛奶而不是椰浆。

蛋糕在烤时香味四溢，整间屋子弥漫着香味，直到蛋糕出炉后还久久不能散去。

这就是我用的Kaya，这个牌子的Kaya是D推荐的。他常买来涂面包吃，400g 大约SGD2.50。

总共做了九个小杯和六个大杯，大杯的没洒上椰粉。

大杯的蛋糕表面有点裂痕，不知道是不是烤箱太热的关系。

Coconut Pandan Cotton Cake 椰香班兰棉花蛋糕

Ingredients:
(A)
4 eggs (room temperature)
80g sugar
1 tbsp kaya
¾ tbsp ovalette (aka sponge cake emulsifier or SP)
1 tsp pandan paste
100g cake flour (sifted)
½ tsp baking powder (sifted)
3 tbsp evaporated milk (you may use coconut milk for richer taste)
(B)
3 tbsp canola oil
(C)
Coconut cream powder

Method:
1) Beat sugar, kaya and ovalette in (A) till well mixed (less than 1 min).
2) Add the rest of ingredients in (A) and beat at high speed till ribbon stage (mixture should be thick and fluffy)(it takes my small mixer about 7–8 mins).

3) Add (B) and mix till well blended at low speed (should take only a few seconds. Do not over mix).
4) Scoop batter into baking paper cup till ¾ full and sprinkle some coconut cream powder on top.
5) Bake in preheat oven at 190C for about 15–20 mins or till a toothpick inserted comes out clean. Cool on wire rack.

Note:
1) The small cups were done in 15mins whereas the big cups were done in 20mins. I lowered the temp to 180C when the cake surface started browning.
2) If you use a big mould, bake at 180C for longer time till a toothpick inserted and comes out clean. Do monitor and lower the temp if you find the cake is browning too fast.