Indulge in the irresistible charm of our Soft & Chewy Palm Sugar Sponge Cake, a delightful twist on a classic dessert. This recipe delivers a moist, tender crumb infused with the rich, caramel-like sweetness of palm sugar, creating a truly unforgettable treat. Forget complicated kneading techniques; this recipe is remarkably simple, perfect for both novice and experienced bakers alike. The unique flavor profile, combined with its unbelievably soft texture, makes this cake ideal for any occasion, from casual afternoon tea to a celebratory gathering. Its subtle hints of molasses add depth and complexity, elevating it beyond your average sponge cake.
Beyond its captivating taste, this recipe prioritizes ease and convenience. With minimal ingredients and a straightforward method, you'll be surprised how quickly this delicious cake comes together. Ready to bake your way to a supremely satisfying dessert? Let's dive into the step-by-step instructions that will guide you to baking perfection.
Tools Needed
- Bowl
- Steamer
- Stove
- Screen cover
Ingredients
- Pre-mixed sponge cake flour: 400g
- Yeast: 3g
- Fresh coconut water: 450ml
- Palm sugar: 350g
- Salt: 1/2 teaspoon
- Coconut water (for sugar syrup): 350ml
- Coconut milk: 400ml
- Sugar (for coconut milk): 50g
- Rice flour: 3 teaspoons
- Nam Hoa powder: 1 teaspoon
- Vanilla extract
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine pre-mixed flour and yeast in a bowl.
- Add warm coconut water gradually, mixing until a smooth dough forms.
- Beat the dough with your hands for 5-10 minutes until light and foamy.
- Cover the bowl and let the dough ferment for 20-30 minutes.
Step 2. Incorporate Sweetness & Flavor
- Cook palm sugar, coconut water, and salt until dissolved.
- Let the sugar syrup cool slightly.
- Add the warm sugar syrup to the fermented dough and mix well.
- Add vanilla extract (optional).
- Cover and let ferment for another hour.
Step 3. Create the Coconut Milk Topping
- Cook coconut milk, sugar, salt, rice flour, and Nam Hoa powder until thickened.
- Add vanilla extract to the topping.
- Let the topping cool.
Step 4. Steam, Cool, and Serve
- Preheat steamer.
- Pour batter into greased molds, filling about halfway.
- Steam for 30 minutes over high heat, occasionally opening the lid to release steam.
- Let cakes cool before unmolding.
- Serve with coconut milk topping.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If you don't have coconut water, use filtered water instead.
- Use double or triple-cooked coconut water for the best flavor.
- Brown sugar can be substituted for palm sugar.
Nutrition
- Calories: approximately 2800-3200
- Fat: 50-60g
- Carbs: 550-650g
- Protein: 25-30g
FAQs
1. Can I substitute the palm sugar with other types of sugar?
Yes, you can try brown sugar or even granulated sugar, but the flavor will be different. Palm sugar provides a unique caramel-like taste and moisture.
2. How can I tell if my cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready. Don't overbake!
This Soft & Chewy Palm Sugar Sponge Cake is a testament to the fact that simple recipes can yield extraordinary results. Enjoy the delightful taste and texture of this easy-to-make cake, perfect for sharing with loved ones. Happy baking!