Coconut colorful ancient cake

Ingredients: 4 eggs, 40 grams of corn oil (flavorless is acceptable), 55 grams of coconut milk (or 50 grams of milk), cake flour 60 grams, 30-40 grams of fine sugar, 3 grams of banana powder

Mold: 18*18*4.5cm square solid bottom mold, baking pan for water bath

Method:

The mold should be lined with oil paper. If it is a live-bottom mold, it should be wrapped with at least three layers of aluminum foil.

The water bath method is used. Place a baking tray in the oven, add cold water, and preheat at 140 degrees for 10-15 minutes.

Heat the corn oil to 70-80 degrees, usually in the microwave for 1 and a half minutes.

Add low flour, panlan powder, coconut milk, and egg yolk in sequence, and stir evenly with an egg beater for each ingredient added.

Add sugar to the egg whites in two batches and beat until wet peaks form. Now add 1/3 of the meringue to the egg yolk paste and stir, then pour it back into the meringue and stir well. Pour into the mold and shake lightly. Down.

At this time, the oven is almost preheated. You can see that there are many small bubbles in the water in the baking pan. Place the cake mold in and bake at 140 degrees for 65 minutes.

After baking, remove the mold with the parchment paper. No need to turn it upside down. Tear off the parchment paper around it to dissipate heat.

The ancient cake has a very moist texture and can be eaten hot, warm, cold or iced.

If you want a darker green color, you can change the amount of Banlan powder to 4-5 grams.