Tuesday, October 17, 2017

Pandan Cotton Cake

Finally after third attempts, I succeeded in making this tall and spongy pandan cotton cake! First two attempts I underbaked the cake and it collapsed after removing it from pan. I told my kids I've failed my cakes but they still happily finished them up. 😝 Haha its still edible just that they were short and dense. 


Super cottony pandan cake infused with Ayam brand coconut milk and organic coconut oil with au natural fresh pandan extract! Lots of air pockets in the crumbs and the surface wrinkle up after cooling down.  Nevertheless is still a very delicious cake to enjoy if you like moist and fluffy sponge cake. 


Ingredient (8" round pan)
  • 80gm cake flour 
  • 60gm Ayam brand organic coconut oil 
  • 40gm Ayam brand coconut milk 
  • 40gm fresh pandan extract 
  • pinch of salt
  • 5  eggs, separated (I used 60gm size egg)
  • 80gm fine sugar 
  • 1/4 tsp cream of tartar 

Method
  1. Prepare a 8" removable base pan. Line the base and wrap the cake pan with aluminium foil. 
  2. Sift flour into a mixing bowl. Heat coconut oil in microwave for 2 mins. Pour the hot oil into flour and quickly mix into a smooth paste. Cool down the mixture slightly.
  3. Whisk egg yolks until light and fluffy. Add in coconut milk and pandan extract and mix well. Combine the egg mixture with flour mixture and stir well. 
  4. Place egg whites and cream of tartar into a clean mixing bowl. Using a electric whisk, beat on high speed until foamy. Add in sugar in 3 batches and beat till firm peak formed.
  5. Fold 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
  6. Pour the batter into cake pan. Tap the pan gently on a working surface to remove any big air bubbles. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
  7. Bake in preheated oven at 160 deg cel for 90mins until surface is golden brown. (Please adjust temperature and duration according to your own oven!)
  8. Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down. When the cake starts to pull away from the cake pan, unmould the cake immediately and cool completely on wire rack. Store the cake in fridge as it contains coconut milk. 

Monday, October 16, 2017

Banana Sponge Cake


Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-on baking! Look at the spread of lovely bakes on the table! What did we bake during the 3 hours? We managed to churn out Coffee Oreo Butter Cake, Banana Sponge Cake, Old Fashioned Strawberry Slice Cake, Cream Puffs and Mini Fruit Tarts! I decided to try out Vanessa's Banana Sponge Cake as I only managed to taste a small portion. The only slice of banana cake which I brought home was eaten by my daughter hahaha....This banana sponge cake is really fragrant with moist and fluffy texture! My cake (2nd attempt, the first try the cake was under baked!) did not turn out as pretty as Vanessa but glad that I managed to achieve nice texture cake. ^0^ Hope to try out my others baking buddies' recipe and share with you their wonderful delicious bakes in near future! 




Ingredient (one 8" cake or two 6" cake)
  • 5 egg yolks
  • 30gm fine sugar
  • 1/4 tsp salt
  • 60gm corn oil
  • 130gm ripen banana, mash
  • 120gm cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
Meringue
  • 5 egg whites
  • 60gm fine sugar
  • 1/4 tsp cream of tartar

Method
  1. Prepare a 8" cake pan. Line the base and wrap the pan with aluminium foil.
  2. Using a hand whisk, beat egg yolks until light and creamy. Beat in sugar, salt and corn oil until sugar is well dissolved. Mix in mashed banana.
  3. Sift flour, baking powder and baking soda into egg yolk mixture. Beat till batter is smooth.
  4. In a clean dry mixing bowl, beat the egg whites with electric mixer until foamy. Add cream of tartar and mix well. Add in sugar in three batches and beat well until stiff peak formed.
  5. Fold 1/3 of the meringue into egg yolk batter. Mix well. Pour the mixture into remaining meringue and fold lightly till well combined.
  6. Pour the cake batter into cake pan and tap the pan lightly a work surface to remove excess air bubbles. Bake with water bathe at 160 deg cel for 90 mins until golden brown. 
  7. Cool cake in pan for 5 mins. Lightly press the cake from the side to loosen the cake. Invert onto wire rack to cool down completely. 
Recipe by Vanessa Tay
Related Posts with Thumbnails