I recently bought a bottle of Koepoe Koepoe Pandan Paste from Sheng Siong supermarket and wasted no time to make this Pandan Sponge Cake using the cooked dough method.
Super like this paste and aromatic cake that we get to enjoy for our tea-break!
Pandan Sponge Cake (Cooked Dough Method)
makes a 8 inch round cake
6 egg yolks
70g oil (I used Medella's Organic Premium Coconut Cooking Oil)
100g plain flour
1/2 tsp baking powder
100ml coconut milk (I used kara brand)
1 tsp pandan paste
Pinch of salt
6 egg whites
1/4 tsp cream of tartar
1. Line the base of an 8" round pan with parchment paper. (Do not grease the sides of the pan)
2. Sieve plain flour and baking powder. Set aside.
3. Mix coconut milk, pandan paste and salt together. Set aside.
4. Place oil in a big mixing bowl and warm the oil on low heat until just simmering. Remove from heat.
5. Add in the sifted flour mixture and whisk till smooth.
6. Add in the coconut-pandan mixture and stir to combine. (Do not panic if you see the batter becoming thick and lumpy)
7. Add in the egg yolks and stir well with a hand whisk util the batter is smooth. Set aside.
8. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar. Continue to beat at high speed till stiff peaks form.
9. Add 1/3 of the meringue into the pandan yolk batter and mix with a whisk.
10. Add another 1/3 of the meringue into the batter and mix with a whisk.
11. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.
12. Pour the batter into the prepared pan and bake in a water-bath at 180C for 15 minutes before lowering the temperature to 160C for 50 minutes, or until the bake bounces back when the top is pressed lightly.
13. When cake is done, remove cake from oven and let cool for a few minutes before unmoulding.
14. Place the cake back into the oven to dry in the oven's residual heat.
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