Low Fat Double Flavours Butter Cake

Low Fat Double Flavours Butter Cake 

8" square mold

INGREDIENTS

Homemade applesauce:

• 2 apples 
• water 

178g butter (room temperature)  

135g applesauce 

** The use of butter varies according to the applesauce yield. Supposedly, it is 50% butter and 50% apple sauce. However, if you didn't manage to get that much apple sauce and didn't want to have excess unused, then simply increase the butter usage to get a total amount of 313g 

313g flour 

150g brown sugar (original recipe calls for 

2 teaspoons of baking powder 

5 egg yolks

5 egg whites

6 tablespoons of concentrated pandan juice 

** I blended pandan leaves with water and leave it in the fridge overnight. Pour off the top diluted juice and use only the remaining one at the bottom.

2 tablespoons of coffee liquid 

** I used 1 teaspoon of instant coffee powder mix with 2 tablespoons of homemade coffee liquor + 1 teaspoon of cappuccino extract. 

Lecker chocolate chips

STEPS

1. Peel apple skin and dice the apples. Pour enough water just to avoid the apple from burning, approximately 2 cm height water. Boil with lid closing the pot until the apples become mushy and soft. Mash everything and applesauce is ready.
2. Separate egg yolks and egg whites and put in different bowls.
3. Whisk egg whites with 80% of the brown sugar to stiff peak. 
4. Whisk butter and remaining 20% sugar until well blended and slightly fluffy. 
5. Add egg yolks one by one and continue whisking.
6. Add in sieved flour and baking powder using spatula. 
7. Separate egg yolk batter half into another bowl. Fold in 6 tablespoons of concentrated pandan juice. 
8. In another bowl, add in the coffee liquid using the spatula like in step 7.
9. Fold in half of the egg white batter into each of the egg yolk batter mixtures. 
10. Pour the coffee batter into the baking tin and flatten the surface using spatula.
11. Pour the pandan batter on top and flatten the surface once again.
12. Sprinkle chocolate chips on top. 
13. Bake in preheated oven at 150 degree Celsius for 50 minutes till skewer comes out clean.
14. Leave cake to cool on rack for 5-10 minutes. 
15. Remove cake from the mold. 

REMINDER: This cake is moist due to the use of applesauce. It is best to finish up the cake within 2 days when leave in room temperature. Otherwise, please keep in the fridge.