Ondeh Ondeh flavoured cake (draft)

Ingredients 

Sponge cake

4 egg yolks

60 g caster sugar

pandan extract

40ml oil

36ml coconut milk

50g self raising flour

20g cornflour

4 egg whites

50g caster sugar

Gula Malacca syrup

Gular Malacca boiled in a bit of water

Coconut Cream filling

Turn a coconut cream can upside down and regrigerate,  don't shake so it separates.

1/2 cup of icing sugar

optional 3 to 4 tablespoon cornflour

Dessicated coconut

dessicated coconut (optionally with pandan flavouring mixed through)

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Preheat oven to 170c.

hard whisk egg yolks, sugar & oil.

30ml coconut milk and pandan extract

sift in both flours and mix

wihsk egg whites with beater and sugar till stiff

add 1/3 egg whites to egg  and fold to loosen, then fold through.

Line tray with baking paper. Pour cake batter into pan and spread out, tap to release bubbles.

Bake for 15 mins

Lift cake off and roll, then let cool completely.

Brush sponge cake with Gula Malacca syrup.

Take the separated coconut cream from the can, use a beater to whip with 1/2 cup sugar icing sugar. If needed 3-4 tablespoons of cornstarch. It will only ever get to soft peaks.

Use as a filling

Brush outside of cake roll in gula malacca syrup.

Pour dessicated coconut into a tray then roll in shaved coconut, or if too fragile just pat the dessicated coconut onto the cake.

a combination of a few cake recipies online.