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Friday, September 4, 2015

Pandan Sponge Cake 班兰海绵蛋糕

If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe. I still prefer to use earlier basic plain sponge cake recipe but this time made into pandan flavours which using homegrown pandan leaves, so natural green and aromatic!

Here are the simple steps like making chiffon cake

beat meringue till firm peaks formed but not stiff peaks (this stage hard to fold with egg yolk batter)

Batter is almost 80%full

First bake at low temp at 140C

Then increase to 170C ,cake start to rise

I will advise you to upside down the cake pan soon removed from oven. If you want a nice dome shape, then you have to remove cake immediately from cake pan soon took out from oven. But you have to do it fast, otherwise you can see a bit collapse at the bottom (certain part only).

Pandan Sponge Cake 班兰海绵蛋糕
*make a 7” round cake (with removable bottom cake pan), height is 3”

4 egg yolks (large or A size)
20g caster sugar
50g corn oil
65g Pandan Milk ( Blend 30g fresh pandan leaves with 100g milk (updated on 21 June 2017- you may replace with coconut milk, also i use 70g this time), extract juices and weight 65g)
90g cake flour (21 June 2017- this time i increased to 100g)

4 egg white (large or A size)
1tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine. Then add in pandan milk, stir to combine well.
3. Add in cake flour, stir to mix well, set aside.
4. Add lemon juices into egg white, beat till foamy.
5. Gradually add in sugar, beat till close stiff peaks or firm peaks (hand mixer speed 2 takes about 4mins)
6. Take 1/3 portion of meringue and use hand balloon whisk to mix with egg yolk mixture till light.
7. Fold 1/3 of meringue into egg yolk mixture, use a silicone spatula, fold well. Then fold in the balance of meringue, fold to combine.
8. Pour batter into the pan (don’t need to line with paper. If you only have a normal cake pan, then line the side and bottom with baking paper, and remove cake from cake pan soon removed from oven), bake at pre-heated oven at 140c for 25mins (at lower rack, place 2nd rack from lowest), then increase to 170C and continue to bake for 30mins. (updated on 21 Jun 2017- with my new oven, this time i bake 125C for 40mins, then increse to 150C for 25mins)
9. Immediate invert the cake pan on a wire rack. Let it cool about 10-15mins, remove cake from the cake pan and continue to cool on wire rack. If you want to maintain nice dome shape, then you have to remove the cake from cake pan once removed from oven, continue to cool on a wire rack.

Recipe by Sonia aka Nasi Lemak Lover
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