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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

Method
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

43 comments:

  1. Hi....I wonder can I use premix sponge flour for this??

    Thanks
    Alice

    ReplyDelete
  2. Hi,

    Thanks for your tutorial.. May I ask if I don't make my own pandan juice, can use coconut milk with pandan paste? How much do I add for the milk and paste? Thanks

    ReplyDelete
  3. Monster Mum, did you meant store bought pandan paste? i am not sure, since i never buy outside pandan paste, maybe 1/2tsp-1tsp. If you are using homemade concentrated pandan paste, then add 1tbsp.

    ReplyDelete
  4. Hi,

    "Pandan milk" - do you mean blending pandan leaves with milk or just water would do?

    Thanks in advance.

    Cheers
    Shuz

    ReplyDelete
  5. Hi ..
    i love pandan sponge cake, tq for sharing

    ReplyDelete
  6. 30g pandan leave approximate hw many pandan leave?

    ReplyDelete
  7. 30g pandan leave approximate hw many pandan leave?

    ReplyDelete
  8. Hi Sonia,
    How do I cool the cake and keeping the smooth dome shape?? I tried your golden sponge cake and it turns out great.. but I have problem at the cool part.. I inverted the cake and I got line markings on the cake.. how to cool cake and have nice smooth top like yours?? Pls advise thank you once again for sharing such wonderful recipe..
    Joan

    ReplyDelete
  9. Joan, if you want to have smooth dome shape, then you have to remove cake from the cake pan soon after you took out from the oven.

    ReplyDelete
  10. Hi, Sonia, i cant find cake flour in Aus... Can i use low protein flour instead?

    ReplyDelete
  11. Girlie, yes you can , cake flour is low protein flour actually.

    ReplyDelete
  12. My cake raise like hua kuek. in the middle it has air. Can you advise.

    ReplyDelete
  13. Hi sonia,if I use 9 inch springform pan..what is the ideal baking time and temperature ? Tq :)

    ReplyDelete
  14. irene, it is hard to advise you as there are many causes for a failed cake.

    candice, try 140c for 30mins, 170C for 35mins, or else monitor during the baking time and adjust accordingly.

    ReplyDelete
  15. Hi Sonia,

    Tried this recipe and it's awesome! Thanks for the recipe.

    But i do find problem when I cut the cake, the knife actual stick to the sago layer and can not get a nice slice out.

    Do you have the same problem? Or maybe i shd reduce the water to 100gm instead of 125gm?

    Tx.

    Mandy

    ReplyDelete
  16. Hi, ive tried this recipe about 3 times now, and everytime i make it, the sides and top brown alot and it rises at first, but deflates and falls flat after the whole baking process. I am using a non stick, loose base cake pan. is that the reason?

    ReplyDelete
  17. Anonymous , did you line with paper ? And I suggest you move cake pan one level down .

    ReplyDelete
  18. I did not line it with paper.
    on another note, i attempted it again today, with a 15cm normal cake pan so i just lined the base of the pan only. The cake cracked alot on top, and when i inverted it, it shrunk so much :( another fail again ...

    i have no idea what im doing wrong ...

    ReplyDelete
  19. If ny oven is fan-forced, do i have to lower the recommended temperature by 20°c (120°c then 150°c)?

    ReplyDelete
  20. I have seen receipes using water bath. Did you use water bath for this receipe?
    As you mention u use a removable bottom pan, do u still need to invert. Please advise Im still a newbie. Thank you and your receipes are so lovely

    ReplyDelete
  21. Hi Sonia
    Can you advice..what if my oven only has 3 racks, which rack should I use? Because as per ur recipe, it says to bake on the 2nd rack from lowest.
    Thanks in advance ~

    ReplyDelete
  22. Hi, I tried yr recipe, tasted great! But few questions:

    1. I used a normal cake pan, lined with grease proof paper: why the cake started sweating real quick? and couldn't overturn the cake for too long and had to instantly take out of tin.

    2. It was rising well in the oven, but shrinked when taken out. Why?

    3. When the cake cooled, the top crust was rather moist. Wonder why?

    Hope you can help, thanks!

    ReplyDelete
  23. Tan, if you use normal cake pan, it will be good not to line paper at the sides but only line at the bottom . To avoid it shrink, you have to remove cake as soon as possible from the cake pan. As for why the top moist , sorry I also still finding a way to resolve this problem

    ReplyDelete
  24. Hi Sonia..

    "Pandan milk" - do you mean blending pandan leaves with milk or just water would do?

    Thanks in advance.

    ReplyDelete
  25. Hi Sonia,
    If I use a 2 8" pan (I don't have a tall 7" pan), how do I adjust the baking time for each baking temp (140C and 170C)? How do I test if the cake is done at the end? The normal prick test? Thanks much!

    ReplyDelete
  26. Kerry, i am not sure it will work the same for this recipe if you bake 2 x 8" cake together. If you bake just one cake pan at a time, the timing is not much difference, maybe just increase 5min for the 2nd timing of 170C.

    ReplyDelete
  27. Hi Sonia,
    You mentioned to maintain nice dome shape,have to remove the cake immediately from cake pan after it's out of the oven. That means don't hv to invert the cake at all? Just leave the cake top-side-up on the wirerack? I used normal cake pan,but did line the basem

    ReplyDelete
  28. Hi Sonia,
    You mentioned to maintain nice dome shape,have to remove the cake immediately from cake pan after it's out of the oven. That means don't hv to invert the cake at all? Just leave the cake top-side-up on the wirerack? I used normal cake pan,but did line the basem

    ReplyDelete
  29. Vanessa, because i use a removable bottom cake pan. Since you use a normal cake pan , then you need to still invert the cake in order to remove the cake as soon as possible. What you can do is, take a larger baking pan or sheet, and lay a non-stick baking paper, then invert the cake on it. After inverted , remove the paper from the base, then put another plate or cake dolly on the base, invert again. I hope you understand my explanation.

    ReplyDelete
    Replies
    1. Hi Sonia,Thanks for your reply. I do undestand what you are trying to say. I made this cake before I saw your reply,I didn't bother with the wire markings and just inverted the cake pan on wire rack,removed the pan,and paper liner,then the cake kind of collapsed,and showed "waists". I then inverted it back(top-side up)on another wire rack and leave to cool..The cake became denser at the bottom,but not so dense to the extent of kueh-like.

      I have just baked your Golden Sponge Cake and it's now inverted on wire rack to cool. I decided to get loose bottom pan from Phoon Huat to bake it,despite my bad experience with loose bottom pan years ago(leaking batter).

      Hopefully the cake turns out well,then I'll start studying about getting nice,smooth dome cake top again.

      I've tried putting non-stick paper on wire rack before inverting,part of the cake top still stuck to the baking paper,so I didn't try the method again,and just live with the markings for the time being.

      Delete
  30. This is obviously a Chiffon cake not a sponge cake.

    ReplyDelete
  31. Hi,

    For a long time I had issues with normal pan chiffon/sponge cakes (egg separation method), be it shrinking/collapsing/showing "waist" etc.
    I found my solution to be this: Right after baking, remove from oven and drop the pan at about 10cm height onto the bench top 3 to 4 times, then unmould immediately and leave on rack to cool. Since i remove the cake from the pan immediately after taking it out of the oven, I like to line my pan at the bottom and sides to make the process easier and faster.

    Still having issues with cracked tops tho haha.

    ReplyDelete
  32. I'm Ying btw, apologies for leaving out my name in the comment above!

    ReplyDelete
  33. Hi, Sonia
    Must I use room temp eggs? Also can I use a 9" pan cos I only have this size.
    Thanks
    Lyn

    ReplyDelete
  34. Sonia, tks for the recipe, baked this today,please advise the following:
    1) I used an 8" springform all lined, was happy to see the dome shaped, flawless top. Immediately removed pan, dome lasted for 5mins only..😃
    2) All the sides are brown & have a slight waistline.
    On the whole, family still loved the pandan flavored

    ReplyDelete
  35. Tan Jen,in my recipe , I use a Not nonstick pan and not line paper . If you line paper then you have to remove cake immediately soon out of oven. also immediately remove the line paper to prevent shrinkage.

    ReplyDelete
  36. Hi Sonia, can we substitute with self-raising flour instead?

    ReplyDelete

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