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?

    ReplyDelete
    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.

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

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

      Delete
  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!

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

    ReplyDelete
  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

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

    ReplyDelete
  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 ;)

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

      Delete
  8. Hi Veronica,

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

    Zoe

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

      Delete
  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

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

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

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

      Delete

Thank you for visiting my blog. I always love reading your thoughts and comments!

Related Posts Plugin for WordPress, Blogger...