Pandan Sponge Cake (2 egg)

Tuesday, 29 July 2008

The Japanese usually have a small cake for Christmas, and when I saw the size of the cake, I wanted a cake tin of that size. Usually there are 4-5 people eating a cake, and making one whole cake of 20cm means that we would be eating the cake for some time. So when I came back to Malaysia this time, one of my mission was to get a small size cake tin :)

The one I got was only 15-17cm. The main cake that I intend to do was birthday cakes so I decided to try a two egg sponge cake.

pandan sponge cake yummy

two slice.1jpg

This the recipe (Its from Jo's Deli, I can't link it now, not too sure why. Hmm..)


50ml pandan juice
2 egg yolks
45g castor sugar
75g plain flour, 5g corn flour (or just use 80g cake flour)
1/4 tsp baking powder
1/4 tsp baking soda
25g oil

2 egg whites
30g sugar
1/8 cream of tartar

For ingredients A
1. Sift the flour, baking powder and baking soda 3 times and set aside.
2. Whisk egg yolk and sugar till pale yellow using an electric beater.
3. Add in pandan juice and oil, continue beating with electric beater.
4. Fold in sifted flour. The mixture will thicken at this point.

For ingredients B
1. Whisk egg white and cream of tartar till frothy with the electric beater.
2. Add in 1/2 of the sugar, and continue whisking.
3. Add in the remainder sugar and whisk till stiff peak. To check, the egg white would not fall if you over turn the bowl, the typical ultimate test!

Mixing the mixture
1. Use 1/3 of the egg white and fold it into the egg yolk mixture.
2. The fold in the egg yolk into the egg whites (folding the egg whites into the egg yolks makes the egg yolk lighter, thus ensuring that we don't deflate the egg whites)

Bake at 170 degress, for 40-45 minutes.

To be honest, I'm really pleased that the cake was able to rise and not fall flat after removing from the oven, something that always happen to me -_-
I guess practicing to fold in the flour really helped *beams.
My mistake was that I was too lazy to line the tin, so I had to battle with my cake a wee bit. And it turned a wee crumbly at the end :(
The cake was slightly on the hard side, for a sponge cake that is. So perhaps if I were to use just plain flour and no cornflour, the cake would be softer. Ah, that's another experiment for another day! :)


sherene said...

can i replace oil to butter ??