Homemade Pandan Sponge Cake
Have you ever wondered how to make a classic, delicious sponge cake? If so, I’m here to help. In this post, we’ll be exploring the steps needed to make pandan sponge cake, which is a classic treat in Southeast Asia. It’s light, fluffy and incredibly easy to prepare. Follow my instructions and you’ll end up with one of the best cakes you’ve ever eaten!
What is Sponge Cake
Sponge cakes are typically light and airy, with a moist texture. They’re also known as genoise cakes, which means they have a more “genuine” texture than other types of cakes. Sponge cakes are made with eggs, flour and sugar and can be used as a base for other desserts like soufflés or tiramisu. It’s often used to make layer cakes because of its ability to hold together without being too dense or heavy like pound cake would be if you were making something like strawberry shortcake!
- 5 eggs
- ½ cup of sugar
- ¼ cup of flour (you can use regular wheat flour or gluten, free)
- 1 teaspoon pandan extract (pandan is a Southeast Asian plant that gives cakes their distinctive flavor and scent)
- 1 teaspoon vanilla extract
- 2 tablespoons cream (for the cream layer in between the sponge cake layers). You could also use soy or coconut milk to make this dairy, free. Or try whipping up your own cashew cream! If you don’t have any cream, try adding more butter instead! Try experimenting with different types of fat to see what works best for you. Butter will obviously be delicious but vegan options like coconut oil or avocado oil might be healthier choices. You might also want to add some extra sweetener if using these alternatives as they have less sugar than butter does naturally. You may need more than two tablespoons depending on how much liquid was left out when making homemade cashew milk; it may vary depending on how thick/thin your homemade ‘milk’ ended up being so just keep tasting until it tastes right 🙂
- Preheat oven to 350 degrees F. Grease and flour a 9, inch round cake pan.
- Beat the eggs and sugar in a large bowl until light and fluffy, about 2 minutes on medium speed of an electric mixer (or use a handheld electric mixer).
- Beat in the oil and vanilla until blended, then stir in the flours with a wooden spoon or rubber spatula until blended. Do not overmix or your cake will be tough instead of tender! Pour batter into prepared pan; spread evenly with an offset spatula if necessary (it should be pretty even), then smooth top with another offset spatula dipped lightly in water if necessary (again it should be pretty even as well).
- Bake until golden brown around edges but still pale inside, 25–30 minutes (a toothpick inserted into center will come out clean when done); cool completely before frosting cake layers with chocolate frosting between layers only so that chocolate doesn’t stick together too much when you cut it later on! If desired sprinkle mini peanut butter cups on top of each layer before serving instead of making sandwich cookies because they’re easier than making sandwiches , just make sure you don’t let them melt onto other goodies though!
You can make sponge cake in your own home.
- 1 cup flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs, separated into yolks and whites (white beaten until soft peaks are formed)
- ½ cup oil or melted butter (melted)
- ½ cup milk
- 1 teaspoon vanilla extract
In a separate bowl, sift together the flour and salt. Set aside for now. In a large mixing bowl, combine sugar, egg yolks and vanilla extract until well combined. Add melted butter or oil to mixture until smooth consistency is achieved (mixture should be similar color as peanut butter). Add sifted ingredients into wet mixture with a spatula; stir well until fully incorporated into batter (batter will become thick). In another clean bowl using an electric mixer on high speed beat egg whites until stiff peaks form (a few minutes). Fold egg whites into batter by hand gently just enough so that they don’t deflate completely but are evenly dispersed throughout batter without over mixing them together too much; this helps keep air bubbles intact when baking later on! Pour batter evenly into two 8 inch greased cake pans lined with parchment paper if desired then bake at 350°F/180°C for 25, 30 minutes or until golden browned around edges but still pale yellowish white inside middle section depending upon oven type used etc.
The BEST Pandan Sponge Cake recipe!
This is a simple dessert to make, and you can experiment with adding different ingredients to make it your own. It’s perfect for serving at parties or potlucks because it travels well and tastes good even when served cold.