Singapore Green Cake

Ingredients

Eggs 5

Low Flour 90g

Sugar 100g

Salted Oil 4 tbp

Coconut Milk 6 tbp

Salt 1/4 tsp

Vanilla Extract 1/2 tsp

Valanine Extract 1/4 tsp

Methods

1. Prepare all the ingredients

2. Separate the egg whites into two basins without water or oil

3. Beat the coconut milk with unflavored salad oil until the liquid surface is free of blobs. (You can add one yolk to the mix, which makes it easier to beat together

4. Add the vanilla and beat well

5. Add the vanilla and beat well

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6. Sift the low-flour into the liquid mixture and mix well, add the egg yolks and mix well

7. Beat the egg whites in three parts with granulated sugar until stiff peaks form (the bowl of egg whites does not slip, lift the beater and the egg whites stand up straight, with small right-angled tips)

8. 1/3 of the egg white is added to the batter, cut and mix well; then add another 1/3 of the egg whites, cut and mix well and finally mix the cake batter into the remaining bowl of egg whites, cut and mix well. The rest of the egg white basin, cut and mix evenly

9. cut the cake batter as shown

10. cake batter into the 8-inch mold (usually use angel cake or chiffon cake mold, but small plug lazy wood to purchase these two molds, with coconut milk cans cleaned and wrapped in tinfoil, placed in the center of the 8-inch round mold)

11. preheat the oven to 160c, bake almost 40-50 minutes (depending on the oven) The first step is to make sure that you have the right amount of time to bake the cake, and that you have the right amount of time to bake it.