Forget everything you think you know about cake baking! This isn't your grandmother's recipe. We're ditching the oven and embracing the simplicity of pan-fried cake, a delightful dessert that's surprisingly easy to make and even more satisfying to eat. This method produces a wonderfully tender, moist cake with a subtly crispy exterior, a delightful textural contrast that elevates the overall experience. No complicated techniques or specialized equipment are needed, just a few readily available ingredients and a trusty frying pan. This recipe is perfect for both novice bakers and seasoned pros looking for a quick and delicious treat.
Prepare to be amazed by how effortlessly this pan-fried cake comes together. From its humble beginnings in a simple pan to its golden-brown glory, this recipe is a testament to the magic of straightforward baking. This incredibly versatile recipe can be customized with your favorite additions, from fresh berries and chocolate chips to zesty citrus zest. Ready to embark on this delicious culinary adventure? Let's dive into the step-by-step instructions below.
Tools Needed
- Two sieves (coarse and fine)
- Two basins
- Pair of scissors
- Parchment paper
- Pan (20cm or larger)
- Pot lid or piece of aluminum/stainless steel
Ingredients
- Tapioca flour: 200g
- Eggs: 4
- Sugar: 160g
- Butter: 1 tablespoon
- Vanilla extract: 2 tubes
- Pandan flavoring: 1 teaspoon (4-5g)
- Baking powder: 2/3 of a package (approx. 8g)
- Coconut milk
- Butter or coconut oil
Step-by-Step Instructions
Step 1. Prepare Batter and Pan
- two sieves, two basins, scissors, parchment paper, and a pan.
- Cut parchment paper into circles or flower shapes slightly larger than your pan.
- Grease the pan with butter or coconut oil and line it with parchment paper.
- Whisk together eggs, sugar, vanilla extract, and pandan flavoring.
- In a separate bowl, combine tapioca flour and baking powder.
- Sift the egg mixture through a fine sieve into the flour mixture.
- Stir the batter gently, avoiding overmixing. Add additional butter/coconut oil.
- Sift the batter again through a fine sieve to ensure even distribution of baking powder.
Step 2. Cook the Sponge Cake
- Heat the pan over medium-low heat (1/4 flame for gas stove, 1/3 for mini stove).
- Pour the batter into the prepared pan, spreading evenly.
- Cover the pan and bake for 45 minutes over low heat. If the lid isn't airtight, cover it with foil.
Step 3. Check for Doneness
- Check if the cake is done by inserting a toothpick in the center. It should come out clean.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using coconut oil instead of butter will result in a softer cake.
- For a sweeter cake, increase the sugar to 200g.
- Don't overmix the batter, as this will result in a tough cake.
- Ensure the baking powder is fresh and active for best results. Check for bubbles when mixing.
- Maintain a consistent low heat throughout the baking process.
- Using a well-fitting lid is crucial for an even bake. If yours isn't airtight, use foil to seal it.
Nutrition
- N/A
FAQs
1. Can I use a different type of pan?
Yes! A non-stick skillet or even a well-seasoned cast iron pan will work. Just ensure it's oven-safe if you choose to finish baking it in the oven for a few minutes.
2. How do I know when the cake is cooked?
The cake should be golden brown on both sides and spring back slightly when lightly pressed in the center. A toothpick inserted into the thickest part should come out clean.
This pan-fried sponge cake recipe offers a delightful alternative to traditional baking, proving that delicious desserts can be surprisingly simple to create. Enjoy the unique texture and satisfying taste of this quick and easy recipe, perfect for any occasion. Now go forth and impress your friends and family with this wonderfully moist and flavorful cake!