Saturday, July 18, 2015

Pandan Kaya Sponge Cake



Inspired by Victoria's Pandan Kaya Sponge Sandwiches

Ingredients:

4 whole eggs, room temperature
1 egg yolk, room temperature
70g caster sugar
1/4 tsp salt
20g honey
110g plain flour
5g corn flour
1/4 tsp baking soda
20g coconut milk
1/4 tsp pandan paste
60g coconut oil, melted

pandan kaya, for the filling

  • Preheat oven to 170 deg C.  Line the base of a 17.5 cm square pan.
  • Sift plain flour, corn flour and baking soda together three times to aerate. 
  • Mix pandan paste into coconut milk, set aside.
  • Using an electric mixer, beat whole eggs, egg yolk, sugar and salt together on medium-high speed for 4 minutes.  Add in honey and continue beating for another 4 minutes, until pale and thick ("ribbon" stage). Reduce speed to low and beat for 4 minutes to break up larger air bubbles.
  • Sift in flour mixture in 3 batches  and add in coconut milk, beginning and ending with flour.  Fold gently.
  • Drizzle in the cooled melted coconut oil around the edges of the mixing bowl. Fold gently to combine.
  • Pour batter into the prepared pan and drop the pan on the benchtop twice to eliminate any large air bubbles.
  • Bake (on the lowest bottom rack of the oven) for 40 minutes. The cake should feel spongy when it's done.
  • Immediately after removing the cake from the oven, drop the pan from a height of about 20cm (this is to prevent the cake from shrinking).
  • Leave the cake to cool in the pan for 10 minutes then remove from the pan. 
  • When the cake is completely cooled, slice into two layers before sandwiching them together with pandan kaya.  Dust with icing sugar.

23 comments:

  1. I love the indents on top! Is there a tecnique?

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    Replies
    1. Haha no technique at all. I turn the cake (Top side down) onto a wire rack to cool. The indents are from the rack.

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  2. This looks so light and soft! And I love that sexy green.

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    Replies
    1. Unfortunately the green comes from the bottle :-(

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  3. Veronica, your pandan kaya sponge cake looks fabulous! I love the green color (my fav color) and pairing it with kaya is simply perfect. Yum!

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  4. Ooh that has nice a nice, fluffy texture. Love the closeups Veronica! :D

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  5. That looks pretty delicious , Veronica ! I love the combination of pandan and coconut and this cake will be on my ever growing to-do list :p :D

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    Replies
    1. I love pandan and coconut combo too!

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  6. Hi Veronica,
    This cake looks soft and nice!Love yr blog^^

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  7. I nearly missed this?? Very jadey green... Makes me wanna eat this again!

    On a separate note, I have nominated you for 2015 versatile blogger award. Pls click on my post at https://bakingintotheether.wordpress.com/2015/07/25/the-versatile-blogger-award/ to follow up on this ;)

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    Replies
    1. I am nominated for an award? Wow! I am very honored indeed. Thank you very much Victoria.

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  8. Hi Veronica,

    Love every single view of your pandan cake... The crumbs look so tender and the cake looks so delicious. Yum!

    Zoe

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    Replies
    1. Hi Zoe, thanks. This is my all time favourite cake ;-)

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  9. I am a new reader of your blog, I have no talent in cooking and baking but I love looking at beautiful pictures of cakes and dishes, your cake looks fabulous

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    Replies
    1. Thank you, Libby for dropping by and leaving comments. Love to see you more often.

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  10. hi can I use fresh milk and normal oil instead?

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    Replies
    1. Of course you can use fresh milk or any liquids and normal oil.

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