Indulge in the irresistible allure of a Pandan Sponge Cake, a delightful fusion of delicate sponge and the fragrant essence of pandan leaves. This Southeast Asian culinary gem boasts a soft, airy texture that melts in your mouth, complemented by the naturally sweet and subtly herbaceous notes of pandan. Its vibrant green hue is as captivating as its taste, making it a perfect dessert for any occasion, from casual gatherings to elegant celebrations. The subtle sweetness makes it equally enjoyable on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
This recipe simplifies the process of creating this beloved cake, making it accessible even to novice bakers. Forget complicated techniques and lengthy preparation – this easy-to-follow guide will walk you through each step, ensuring a flawless and delicious Pandan Sponge Cake every time. Ready to embark on this delightful baking adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Blender
- Strainer
- Mixing bowls
- Whisk
- Oven
- Cake mold
Ingredients
- Flour (All-purpose or cake flour): 150 grams
- Milk powder: 20 grams
- Chicken eggs (size L): 6
- Cooking oil: 70 grams
- Sugar: 90 grams
- Pandan leaf water: 400ml
- Fresh milk: 50 grams
- Lemon: A small piece
- Salt: A little
- Pandan leaves: 30 grams
Step-by-Step Instructions
Step 1. Prepare the Pandan and Batter
- Blend 30 grams of pandan leaves with 400ml of water until smooth. Strain and refrigerate overnight to extract essence. Discard the clear water on top, leaving approximately 350ml of pandan essence.
- In a bowl, combine 6 egg yolks, 70 grams of cooking oil, 50 grams of fresh milk, and 50 grams of pandan leaf essence. Mix well.
- Sift together 150 grams of flour and 20 grams of milk powder.
- Gently fold the sifted dry ingredients into the egg yolk mixture until just combined.
Step 2. Meringue and Combining
- In a clean bowl, beat 6 egg whites with a pinch of salt and a small piece of lemon juice until soft peaks form. Gradually add 90 grams of sugar, beating until stiff glossy peaks form (5-7 minutes).
- Gently fold a portion of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined.
Step 3. Baking and Cooling
- Preheat oven to 150°C (300°F) with fan. Pour 50ml of water into the baking tray to maintain moisture.
- Pour batter into prepared molds. Bake for 50 minutes at 150°C (adjust temperature based on your oven size – larger ovens may require 170°C).
Step 4. Serve
- Let the cakes cool completely before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For the best pandan flavor, let the pandan leaf water sit overnight to extract the essence.
- Adjust baking time and temperature based on your oven size. Smaller ovens may require a lower temperature.
- Adding water to the baking tray helps to keep the cake moist during baking.
Nutrition
- N/A
FAQs
1. Can I substitute the pandan extract with something else?
While pandan extract gives the best flavor and color, you can try a few drops of food coloring and a teaspoon of vanilla extract as a substitute. The flavor will be different, though.
2. My cake is dense, not spongy. What went wrong?
This often happens if you overmix the batter or bake it for too long. Ensure you gently fold the ingredients until just combined, and check for doneness with a toothpick – it should come out clean.
There you have it – your very own soft and spongy Pandan Sponge Cake! Enjoy the fragrant and delightful result of your baking efforts, perfect for sharing with loved ones or savoring on your own. Happy baking!