Pandan Sponge Cake
Ingredients A
6 Egg yolks
20 g Castor sugar
130 g Superfine cake flour
20 g thick Pandan paste juice
60 g coconut santan
60 ml corn oil
Meringue
6 eggs white
1/4 tsp Cream of tartar.
60 g Castor sugar
Method:
Preparing Egg Mixture
- Warm up a small sauce pan add in corn oil till lightly warm with tiny bubbles, immediately switch off the heat.
- Sieve in flour, combine well.
- Add in *egg yoke with sugar mixture as above combine well
- Add in pandan juice smooth no lumps. Set aside we are going preparing meringue.
Preparing Meringue.
- In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
- Gradually add in castor sugar in 3 batches n beat till firm peak formed.
- Fold meringue into yolk batter in 3 batches using a hand whisk until no streak.
- Softly pour meringue into round baking pan, using a chopstick gently stir swirl round the batter softly so they are even spread inside then give the pan few tap on a table top.
- This will eliminate and reduce air bubbles.
Ready for Baking
- Preheat 160c for 15 minutes upper and lower knob
- Set timer upper and lower to 170 c to 70 minutes.
- Place the baking round pan in the lowest rack using water bath.
- Remove from oven, and let the cake cool in the pan for about 15 minutes.
- You may notice cake pulling away from the pan making it easy to unmould.
- Remove cake from the baking pan
Cake Pan
- I am using 7"x 3" round baking pan.
- Lined with parchment paper only bottom portion,
- without any greasing bottom or sides pan.
- I am using the water bath method
- Preheat Oven.
- Preheated oven 160c for 15 mins set to upper and lower heat before baking.
- Bake 170 c -70 minutes or until bake.
- (This depend on your oven cos every oven heat are diff)