Simple Way to Prepare Speedy Pandan Cotton Sponge Cake

Pandan Cotton Sponge Cake.

Pandan Cotton Sponge Cake

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pandan cotton sponge cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pandan Cotton Sponge Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Pandan Cotton Sponge Cake is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook pandan cotton sponge cake using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Pandan Cotton Sponge Cake:

{Make ready 20 g of pandan leaves (3-4 leaves).
{Take 60 g (4 tbsp) of water.
{Prepare 30 g (2 tbsp) of milk.
{Take 40 g (3 tbsp) of vegetable oil.
{Get 65 g (1/2 cup) of cake flour or low protein wheat flour.
{Get 60 g of egg yolks (from 3 large eggs).
{Make ready 100 g of egg whites (from 3 large eggs).
{Take 50 g (1/4 cup) of granulated white sugar.

Instructions to make Pandan Cotton Sponge Cake:

Youtu.be/39PdShNHX4o.
Line the bottom of the oval cake pan (21x10x5 cm high) with parchment paper. But do not grease the pan..
Cut pandan leaves into short strips. Place them into a blender along with the water. Process until all of the leaves are broken down..
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..
On the next day, slowly pour out and discard the clear liquid. Add milk into the concentrated extract and stir well. Set aside..
Heat the oil to approximately 158°F (70°C). Remove from heat and quickly whisk the cake flour in..
Mix in the pandan mixture. Then add egg yolks and mix until the batter is smooth and well-combined. Set aside..
Beat egg white until frothy with an electric mixer running at high speed..
Switch to low speed and gradually add sugar as you mix. After the entire sugar is mixed in, switch to high speed and beat until it almost reaches a stiff peak stage..
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..
Add the remaining egg white. Mix again just until combined..
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..
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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