Pandan Cotton Sponge Cake

Name: Pandan Cotton Sponge Cake
Yield: 1 oval cake pan
Cuisine: American
Ingredients: 20 g pandan leaves (3-4 leaves); 60 g (4 tbsp) water; 30 g (2 tbsp) milk; 40 g (3 tbsp) vegetable oil; 65 g (1/2 cup) cake flour or low protein wheat flour; 60 g egg yolks (from 3 large eggs); 100 g egg whites (from 3 large eggs); 50 g (1/4 cup) granulated white sugar

Spoonful Passion @spoonfulpassion

Canada

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.

Spoonful Passion @spoonfulpassion

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Ingredients

1 oval cake pan

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

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Steps

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.