INGREDIENTS FOR CAKE
- 4 egg yolks
- ½ cup Buko Pandan flavor condensed milk
- ⅛ cup or 2 tbsp oil
- Few drops of Pandan flavor and/or green food color
- ¼ cup milk
- 1¼ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
INSTRUCTIONS
- Whisk together the egg yolks until pale.
- Add the condensed milk and oil and mix well.
- Add milk and flavorings.
- Mix well.
- Sieve the dry ingredients and add to the wet mixture.
- Mix gently until no lumps.
INGREDIENTS FOR MERINGUE
- 4 egg whites
- 1 tsp vinegar
- ⅓ cup sugar
INSTRUCTIONS
- Whisk egg whites with electric beater until frothy.
- Add vinegar and then gradually add the sugar while continuously whisking the mixture.
- Beat until stiff peaks.
- Your meringue is ready.
LET’S MAKE THE CAKE
- Gradually and gently mix the meringue into the cake batter.
- Mix everything together with the cut and fold method.
- Pour batter into a greased and lined pan.
- Bake in a preheated oven at 180°C for 30–35 mins until a toothpick comes out clean.
- Mix together 1 cup milk, 1 cup evaporated milk and ½ cup condensed milk (Buko Pandan flavored) to make the soaking liquid.
- Make holes into the cake while still warm.
- Pour the liquid onto the cake in 2 batches allowing the liquid to soak into the cake.
- Leave it covered in the fridge overnight.
- Whisk 1 cup whipping cream with icing sugar until stiff peaks.
- Add onto the cake and smoothen the surface.
- Chill in fridge for an hour.
- Cut and enjoy your delicious Pandan Tres Leches Cake.
