In the previous post, we shared the secret of steamed sponge cake. In this post, we will add some more tips, and increase the portion, and change the flavor to a steamed pandan sponge cake. This time the sponge cake has an extra pandan leaf flavor, and the taste and texture are still the same as soft and delicate.
Pandan leaves are known as Vanilla in Southeast Asia. In Malaysia, pandan leaves are used to add flavor to many pastries and dishes. For example, Kuih Ketayap (pandan coconut shredded rolls), Bubur Chacha and so on.
This time we increase the portion and use a 6-inch square fixed cake mold, cut a piece of baking paper and put it on the bottom of the mold, so that the cake will be easily released after steaming. It is not recommended to use movable molds, because the probability of water ingress at the bottom is quite high.
Increase the Steaming Time
After the serving size is increased, the steaming time should be relatively increased. If you want to steam a larger cake, you have to increase the time and make adjustments yourself. So when you have mastered the steamed cake we shared in the previous issue. It is not a problem to adjust the portion and change the flavor!
If you like this steamed pandan sponge cake recipe, kindly share it with your family and friends~
Steamed Pandan Sponge Cake
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- 6-inch Cake Mold
- baking paper
Egg Yolk Batter
- 4 Egg Yolks
- 70 g All Purpose Flour / Cake Flour
- 20 g Corn Starch / Cake Flour
- 20 g Milk Powder
- 50 g Pandan Juice
- 50 g Butter / Corn Oil / Cooking Oil
- A Pinch Of Salt
- 4 Egg Whites
- 40 g Caster Sugar
- 0.5 tsp Lemon Juice / White Vinegar
- 4 pcs Pandan Leaves
- 80 g Water
- After stirring and melting the butter in insulated water, let it cool for later use.
- Add enough water to the steamer and turn on the heat to preheat the steamer.
- Prepare cake mold and place baking paper on the bottom for later use.
- Cut small pieces of pandan leaves into a blender, add water and blend to make a juice. If unable to blend, add a little more water slowly.
- Filter out the fiber of pandan leaves with a cloth or a strainer.
- Add 50 grams of pandan juice to the butter, add a little salt to enhance the flavor, and stir well.
- Separate the yolks and whites of the eggs, and put the yolks in a bowl of butter. Put the egg whites into a large bowl that is free of oil and water.
- Stir the egg yolks evenly.
- Add sifted all purpose flour, corn starch and milk powder, and mix well.
- Add lemon juice or white vinegar to egg whites.
- Beat with a whisk at high speed until there are large bubbles formed, add 1/3 fine sugar, and then continue to beat at high speed.
- After the bubbles become thinner, add 1/3 fine sugar, and then continue to beat at high speed.
- After the bubbles are finer, add the remaining fine sugar, and continue to beat until stiff peaks.
- Scoop the meringue into the egg yolk batter in 3 portions and mix well.
- Pour the evenly mixed batter into the mold, tap it a few times to knock out the large air bubbles.
- Put it in a boiling steamer. Close the lid diagonally to leave a gap, steam on medium heat for 55 minutes, then turn off the heat and simmer for 5 minutes.
- After steaming, use a knife to cut along the edge of the mold, pull out the baking paper and cut it into the size you like.
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