INGREDIENTS

• 5 eggs
• 125g fine sugar
• 200g self-raising flour
• 50ml vegetable oil
• 1 banana (mashed)
• 50ml coconut cream
• 1 tsp cream of tartar
• 1 tsp vanilla essence

METHOD

1 Preheat fry pan on medium heat for 10 minutes.

2 Meanwhile, separate egg whites from egg yolks. In a mixing bowl, beat egg whites, sugar and cream of tartar until stiff peaks form.

3 Add in egg yolks, oil, banana, coconut cream & vanilla  essence and mix evenly using a wire whisk.

4 Sieve self-raising flour into mixing bowl and fold in flour slowly using a rubber spatula. Ensure flour is evenly folded into mixture.

5 Grease a big cake mould with butter and dust with a thin coat of flour. Pour mixture into mould and bang mould lightly to release trapped air bubbles in mixture.

6 Put mould into frying pan and switch to low heat. Bake for 15 minutes or until water droplets condense on glass cover and start dripping down to sides.

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NOTE

• For pandan flavour, replace banana with 50ml of pandan extract.
• For orange flavour, replace banana with 100ml of orange juice and leave out coconut cream. 
• Ensure eggs are at room temperature before beating
• Ensure egg whites do not have any trace of egg yolk after separating
• Ensure egg whites are beaten till stiff peaks