Recipe of Ultimate Pandan Cotton Sponge Cake

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Ultimate Pandan Cotton Sponge Cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pandan Cotton Sponge Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Cotton Sponge Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pandan Cotton Sponge Cake is 1 oval cake pan. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Pandan Cotton Sponge Cake using 8 ingredients and 13 steps. Here is how you cook that.

Making pandan cotton sponge cake with the extracted juice from whole pandan leaves, the iconic flavor in South East Asia. Feel free to bake this in a small rectangular loaf pan instead. The oval pan used here has a 750 ml capacity.

Ingredients and spices that need to be Take to make Pandan Cotton Sponge Cake:

1. 20 g pandan leaves (3-4 leaves)
2. 60 g (4 tbsp) water
3. 30 g (2 tbsp) milk
4. 40 g (3 tbsp) vegetable oil
5. 65 g (1/2 cup) cake flour or low protein wheat flour
6. 60 g egg yolks (from 3 large eggs)
7. 100 g egg whites (from 3 large eggs)
8. 50 g (1/4 cup) granulated white sugar

Steps to make Pandan Cotton Sponge Cake

1. Youtu.be/39PdShNHX4o
2. Line the bottom of the oval cake pan (21x10x5 cm high) with parchment paper. But do not grease the pan.
3. Cut pandan leaves into short strips. Place them into a blender along with the water. Process until all of the leaves are broken down.
4. Strain the mixture and press out all of the juice. Discard the solid chunks. Refrigerate the juice overnight (or up to 5 days). The juice will separate into 2 layers: clearer liquid on its top and concentrated extract on its bottom.
5. On the next day, slowly pour out and discard the clear liquid. Add milk into the concentrated extract and stir well. Set aside.
6. Heat the oil to approximately 158°F (70°C). Remove from heat and quickly whisk the cake flour in.
7. Mix in the pandan mixture. Then add egg yolks and mix until the batter is smooth and well-combined. Set aside.
8. Beat egg white until frothy with an electric mixer running at high speed.
9. Gradually add sugar as you mix. Continue beating until it reaches a stiff peak stage.
10. Mix in 1/3 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen.
11. Add the remaining egg white. Mix again just until combined.
12. Pour batter into the prepared pan. Swirl the batter with a wooden stick to remove any big bubbles inside. Tap the pan twice onto the counter to further remove air bubbles. Place the pan inside another larger pan. Fill the larger pan with hot water halfway up the height of cake batter.
13. Bake in a preheated oven at 300°F (150°C) for 55-65 minutes. Once baked, immediately remove from the water bath and drop the cake pan 2 times onto the counter. Let it cool for 5 minutes or until the cake comes away from the pan. Then invert the cake pan to unmold the cake. Let cool completely.

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So that is going to wrap this up with this special food How to Make Award-winning Pandan Cotton Sponge Cake. Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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